1 : c Light cream
3 : tb 100% Pure Maple Syrup
4 : tb Confectioner sugar
2 : ts Vanilla extract
3/4 : c Heavy cream
1/2 : c Milk
2 : ts White rum; (optional)
1 : c Stem ginger; drained and
-finely : -finely chopped.
60 : Walnuts
1 : Egg White
1 : pn Salt
200 : ml Maple Syrup
240 : ml Double Cream
4 : md Apples, peeled and sliced
-(up : -(up to 5)
1/2 : c Maple syrup
1 : ts Cinnamon
1/2 : ts Nutmeg
1 : ts Cornstarch
0: a smooth oval loaf
1: Repeat with other 2 squares of dough
2: Place loaves seam side down onto prepared baking sheet
3: Cover loosely with plastic wrap
4: Let rise 1 hour in a warm place
5: Preheat oven to 425 degrees
6: Fifteen minutes before baking time, fill an 8-inch square baking dish with boiling water; place on the bottom oven rack to create steam
7: Using a razor blade or a small sharp knife, slash each loaf diagonally, about 1/4 inch deep, in 4 places
8: Bake loaves in the center of the oven until they are browned and sound hollow when tapped on the bottom
9: (Cover loaves with aluminum foil if they are browning too quickly
10: ) While bread is baking, prepare starch wash
11: Combine wter and cornstarch in a small saucepan
12: Bring to a boil, stirring to dissolve the cornstarch; let boil for 30 to 45 seconds
13: Remove from heat and let cool to room temperature
14: Brush hot loaves with starch wash
15: Let bread cool on a wire rack
16: Yield: 2 loaves Per serving: 1495 Calories; 62g Fat (35% calories from fat); 27g Protein; 230g Carbohydrate; 0mg Cholesterol; 12827mg Sodium NOTES : This recipe is adapted from "USA Cookbook" by Sheila Lukins, and "The Neighborhood Bakeshop" by Jill Van Cleave
17: This recipe was tested by the St
18: Louis Post Dispatch
19: This recipe to represent the Marble Rye as portrayed in 'Sienfeld' the sitcom
20: Recipe by: STL Post Dispatch 5/13/98 Posted to MC-Recipe Digest by Lisa Minor <lisa@cybermill
21: com> on May 15, 1998