Categories: Breads, Jewish 
      Yield: 2 servings 
  
  
  7.  While the loaves are rising, set a large roasting pan containing 2 
  inches of boiling water on the oven floor (or the lowest shelf of an 
  electric oven) and preheat the oven to 400 degrees. 8. Brush the loaves 
  with egg-white glaze, being careful not to let the glaze drip onto the pan, 
  as it sticks and burns.  With a single-edged razor blade or a small, sharp 
  knife, cut three diagonal slashes, holding the blade almost parallel to the 
  surface, about 1/4 inch deep on each loaf. Sprinkle the loaves with "black 
  caraway" or caraway seeds, if you like. 9. Bake for 30 minutes on the 
  middle and upper shelves of the oven, then brush again with glaze, exchange 
  shelf positions, and remove the water pan. Bake for 20 to 30 minutes 
  longer, or until there is a hollow sound when you rap the bottom of the 
  loaf. 10. Cool the bread on racks. 
   
  There is no historical or etymological theory for the term, "corn" in this 
  bread. 
   Ah-Choo in Md. 11/17 06:29 pm