last marble rye?

Hi everybody I have a question. Was that really the last marble rye on the shelf? I've never seen or eaten a marble rye but that shelf seems to contain many more of them, or where they different in some way?

BTW can anyone tell me what kind of cake is a marble rye? Anyway, for me that's one of the best episodes

thanks

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...is it like after the risotto? No, I feel full after the risotto

On 29 Dec 2003 08:34:49 -0800, [email] (tghspy) wrote:

It is not a cake. It is a bread. It is a mixture of two different bread doughs, a light coloured rye, and a dark brown, pumpernickle.

Here is Emeril's Recipe
====================

Marble Rye

Recipe Summary Prep Time: 1 hour 40 minutes Cook Time: 1 hour 35 minutes Yield: 10 to 12 servings

For the Rye Dough: 1 envelope (1/4-ounce) dry yeast 1 tablespoon sugar 3 tablespoons melted butter 1 egg 1 cup warm milk (about 110 degrees F.) 2 teaspoons salt 1 cup rye flour 2 1/2 cups bleached all-purpose flour 1 teaspoon vegetable oil For the Pumpernickel: 2 teaspoons active dry yeast 1 cup warm water (110 degrees F.) 1 tablespoon butter, melted 1 teaspoon sugar 6 tablespoons dark molasses 2 tablespoons finely chopped semi-sweet chocolate, melted 1 tablespoon caraway seeds 1/2 cup cooked mashed potatoes 2 cups rye flour 1/2 cup whole wheat flour 1/4 cup yellow cornmeal

Flour for dusting 1 large egg, beaten

For the rye dough: Combine the yeast, sugar, melted butter, egg and milk in the bowl of an electric mixer fitted with a dough hook. Beat on low speed for 1 minute. Add the salt, rye flour and all-purpose flour. Beat at low speed until all of the flour is incorporated, about 1 minute. Then, beat at medium speed until the mixture forms a ball, leaves the sides of the bowl and climbs up the dough hook. Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour. Set aside. For the pumpernickel dough: Combine the yeast, water, melted butter, sugar, molasses and chocolate in the bowl of an electric mixer fitted with a dough hook. Beat on low speed for 1 minute. Add the caraway seeds, potatoes, rye flour, wheat flour and cornmeal. Beat at low speed until all of the flour is incorporated, about 1 minute. Then, beat at medium speed until the mixture forms a ball, leaves the sides of the bowl, and climbs up the dough hook. Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour. Set aside.

Preheat the oven to 350 degrees F.

Remove both of the doughs from their bowls and invert them onto two separate lightly floured surfaces. Pat each dough into a rectangle about 3/4-inch thick. Place the pumpernickel rectangle on top of the rye dough rectangle. Roll up the dough, beginning with the long side and stopping after each full turn to press the edge of the roll firmly into the flat sheet of dough to seal. Press with your fingertips. Tuck and roll so that any seams disappear into the dough and place on a parchment lined baking sheet. With a pastry brush, brush the beaten egg evenly over the bread. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour. Bake until lightly brown, 30 to 35 minutes. Remove from the oven and cool on a rack.

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Thanks a lot for the recipe.

Is it normal to have Marble Rye at the end of the meal with coffee, like George's mother wanted to?

Thanks

"TheNewsGuy(Mike)" wrote in message news:...

whoaaa ginga!

shouldn't you always have a piece of cake?

"tghspy" wrote in message news:[email]...

news:...

Of course after a meal or eat a piece of it before you bait your hook for fishing.

Once Upon A Time tghspy wrote:

George's mother is anything but normal.

** Captain Infinity ...it's 10:00 ...do you know where your pants are?

On 29 Dec 2003 08:34:49 -0800, [email] (tghspy) wrote:

Different types.

You've never heard of rye bread before?