For: "Margaret Cope" <mcope@connriver.net>
Subject: Rye Bread Cornstarch Topping
Margaret, here's the cornstarch glaze from Secrets of a Jewish Baker:
While bringing 1 cup water to a boil, dissolve 2 Tbsp cornstarch in 1/4
cup cold water; whisk into boiling water until mixture thickens. Brush on
loaf before slashing & placing in the oven, and again as soon as you take the
bread out of the oven.
This glaze makes a wonderful crackling sound as the bread cools, a fine
reason to sit down and enjoy your blessings after a hard day at the
breadboard!