Czech Christmas Hoska Christmas Bread
From hopscotch 14 years agoIngredients
- PREP TIME 1 Hr shopping list
- COOK TIME 45 Min shopping list
- READY IN 5 Hrs 30 Min shopping list
- Original recipe yield 2 large loaves shopping list
- 30 servings shopping list
- INGREDIENTS (Nutrition) shopping list
- 1 (0.6 ounce) cake compressed fresh yeast shopping list
- 1/4 cup warm water (110 degrees F/45 degrees C) shopping list
- 1/2 cup white sugar shopping list
- 1/2 cup butter shopping list
- 1 egg, beaten shopping list
- 1 teaspoon salt shopping list
- 2 cups scalded milk shopping list
- 6 cups all-purpose flour shopping list
- 1 pinch ground ginger shopping list
- 1 pinch ground mace shopping list
- 1/8 gram dried orange zest shopping list
- 1/2 cup golden raisins shopping list
- 1/2 cup candied mixed fruit peel shopping list
- 1/2 cup blanched slivered almonds shopping list
- 1 egg yolk shopping list
- 1 tablespoon milk shopping list
How to make it
- Dissolve yeast in warm water.
- In a large bowl, cream sugar and butter. Add beaten egg and salt. Stir in cooled milk, and then the yeast. Add l l/2 cups sifted flour; beat to smooth batter. Cover and let rise until light, about one hour.
- Stir spices and dried orange zest into the sponge. Add 4 l/2 cups of flour to make a soft dough. Place on a lightly floured board, and knead until smooth and elastic. Knead in raisins and candied peel. Put in a well oiled bowl, and turn once to coat the surface of the dough. Cover. Set aside to rise until double in bulk, about 2 hours.
- Divide dough into ten parts, roll into desired lengths, and let rise about l5 minutes. On a heavily greased baking sheet, make a braid of three parts, beginning in the center and working braid loosely toward each end. Pinch ends together. Twist the remaining two pieces together, and place on the base of the braid. In a small bowl, beat together egg yolk and milk; brush the loaf with this mixture. Sprinkle sliced almonds over the loaf. Repeat process for second loaf. Let rise about 45 minutes.
- Bake at 350 degrees F (175 degrees C) for 45 minutes. Transfer bread to a wire rack, and cool completely. Cover while cooling with a tea towel to make a soft crust. Sprinkle with confectioners' sugar.
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