The Very Best of Emeril

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.

Yield: 10 to 12 servings

Marble Rye

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The Very Best Of Emeril