1/2 cup lukewarm water
1 tsp. sugar
1 pkg. yeast
8 or 9 cups flour
1/4 cup sugar
1 tbsp salt
3 cups lukewarm water
6 beaten eggs
1/4 cup melted butter
Dissolve the sugar in 1/2 cup lukewarm water and sprinkle yeast over it. Let stand for 10 minutes.
Combine the softened yeast with beaten eggs, sugar, butter, salt and water. Mix in the flour and knead until smooth and elastic. The dough should be just a little stiffer than for bread. Cover, let rise in warm place until double in bulk. Punch down and let rise again. Made a round, 1-inch thick base of dough and cover the bottom of a round, greased pan.
Take 2 equal pieces of dough. Roll each, with your fingers, to a 36" length; place side by side. Starting from the center, entwine each length about the other. It is important to keep straightening the dough as you go, so you don't get a deformed twist. Do the other half in like manner.
Place the entwined length on the base in a circle along the edge. Roll 4 equal-sized pieces of dough each to 12-14" length. Take 2 pieces, and entwine them as above. Then take the other two, and entwine them. Lay one entwined length on the base, and lay the other entwined length at a 90° angle. Let rise to double in bulk.
Beat an egg well in a small bowl. Brush the bread surface with this egg, and then bake in a hot oven (400° F) for 10-15 minutes. Lower heat to 350° F and bake for 40 minutes more or until done. The bread is done when you tap the bread with your fingertips, and hear a dull, "thump" sound.
Monday, December 8, 2008
Paska
1 teaspoon sugar
1 cup lukewarm water
1 tablespoon granular yeast (1 package)
3 cups scalded milk, lukewarm
5 cups flour
6 eggs, beaten
1 cup sugar
2/3 cup melted butter
1 tablespoon salt
9 to 10 cups sifted flour
1 egg
Dissolve the sugar in the lukewarm water and sprinkle the yeast over it. Let sit for 10 minutes.
Combined the softened yeast with the lukewarm milk and 5 cups of flour. Beat well until smooth. Cover and let the batter rise in a warm place until light and bubbly. Add the beaten eggs, sugar, melted butter, and salt; mix thoroughly. Stir in enough flour to make dough that is neither very soft nor very stiff. Knead until the dough no longer sticks to the hand.
Turn the dough onto a floured board and knead until smooth and satiny. Place in a bowl, cover, and let rise in a warm place until doubled in bulk. Punch down and let it rise again. Divide the dough into 3 parts. Wrap one in plastic and set aside. Shape the remaining two parts into round balls and place in greased, round pans, such as a 9-inch spring form pan. Cover the pans with towels and let rise in a warm place until dough reaches the tops of the pans.
Preheat the oven to 400 degrees. Divide the reserved dough into 4 equal parts. Shape each into a 20-inch rope. Cross the center of each pan of dough with the ropes. With a scissors, make a 6-inch slit lengthwise down the end of each rope and twist the ends into swirls, forming a stylized cross. Once the cross is in place, use additional dough to fill in spaces with rosettes, birds, or other designs.
Brush loaf tops with a beaten egg diluted with 2 tablespoons of water. Bake in a moderately hot oven (400 degrees) for about 15 minutes, then lower the temperature to 350 degrees and continue baking for another 25 minutes or longer, or until done. It may be necessary to cover the top with aluminum foil to prevent excessive browning. Remove the loaves from the pans and allow them to cool.
Makes 2 large loaves.
1 cup lukewarm water
1 tablespoon granular yeast (1 package)
3 cups scalded milk, lukewarm
5 cups flour
6 eggs, beaten
1 cup sugar
2/3 cup melted butter
1 tablespoon salt
9 to 10 cups sifted flour
1 egg
Dissolve the sugar in the lukewarm water and sprinkle the yeast over it. Let sit for 10 minutes.
Combined the softened yeast with the lukewarm milk and 5 cups of flour. Beat well until smooth. Cover and let the batter rise in a warm place until light and bubbly. Add the beaten eggs, sugar, melted butter, and salt; mix thoroughly. Stir in enough flour to make dough that is neither very soft nor very stiff. Knead until the dough no longer sticks to the hand.
Turn the dough onto a floured board and knead until smooth and satiny. Place in a bowl, cover, and let rise in a warm place until doubled in bulk. Punch down and let it rise again. Divide the dough into 3 parts. Wrap one in plastic and set aside. Shape the remaining two parts into round balls and place in greased, round pans, such as a 9-inch spring form pan. Cover the pans with towels and let rise in a warm place until dough reaches the tops of the pans.
Preheat the oven to 400 degrees. Divide the reserved dough into 4 equal parts. Shape each into a 20-inch rope. Cross the center of each pan of dough with the ropes. With a scissors, make a 6-inch slit lengthwise down the end of each rope and twist the ends into swirls, forming a stylized cross. Once the cross is in place, use additional dough to fill in spaces with rosettes, birds, or other designs.
Brush loaf tops with a beaten egg diluted with 2 tablespoons of water. Bake in a moderately hot oven (400 degrees) for about 15 minutes, then lower the temperature to 350 degrees and continue baking for another 25 minutes or longer, or until done. It may be necessary to cover the top with aluminum foil to prevent excessive browning. Remove the loaves from the pans and allow them to cool.
Makes 2 large loaves.
Ukrainian Babka Bread
Sylvia, one of our Carpathia team members, cracked open her cookbook to share this special recipe. Babka bread is traditionally made at Easter, but this tangy treat can be enjoyed year-round. The recipe yields 12-13 loaves of bread, perfect for freezing or giving as hostess gifts at holiday parties.
1/2 Cup Lukewarm Water
2 Packages Quick Rise Yeast
1 Tsp Sugar
1 1/4 Cups Sugar
5 Whole Eggs
10 Egg Yolks
1 Tbsp Salt
1 Orange (Juice & Zest)
2 Cups Scalded Milk
1 Cup Golden Raisins (optional)
1/2 lb Butter, Melted
7 Cups Flour
1 Cup Bread Crumbs
1 Egg (beat) with 1 Tbsp Water
- Dissolve the 1 tsp of sugar in the lukewarm water, sprinkling yeast over it. Let the mixture stand for 10 minutes.
- Beat the eggs and egg yolks, mixing in the 1 1/4 cups of sugar gradually. Add the salt, orange juice and zest, scalded milk, raisins, and yeast mixture.
- Blend well, gradually mixing in the flour and the melted butter a little at a time. To make a soft dough, knead it until it no longer clings to your hands.
- Cover the dough with a cloth and let rise in a warm place (an unheated oven with the light turned on works well) until it is double in bulk, about 30 minutes. Knead the dough and let rise again as before, for another 30 minutes.
- Grease the inside of tall tin cans (such as old coffee or Crisco cans) and coat interior sides with bread crumbs. Divide dough and form into a ball that fills 1/3 of the container. Let rise in a warm place again until the dough almost reaches the top of the can.
- Preheat the oven to 350 degrees Fahrenheit. Brush the bread with the 1 beaten egg and 1 Tbsp of water mixture. Bake for 25-30 minutes, then lower heat to 300 degrees and continue baking for another 15-25 minutes.
- Gently remove the Babka bread from the container, being very careful while handling. Rest the bread on a soft, covered cushion or pillow. Rotate the position of the bread as it cools.
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