Step #8 With mixer on high speed, beat dough until stretchy & shiny, 4 to 5 mins.
Step #9 Stir in 1/4 c flour until evenly moistened.
Step #10 With a dough hook, beat on high speed until dough pulls fairly cleanly from sides of bowl, about 2 mins.
Step #11 Dough will be soft & slightly sticky to touch.
Step #12 If necessary, 1 tbsp at a time, add more flour, & beat longer.
Step #13 Or with lightly oiled hands, pulls from your hands, & is just slightly sticky to touch, knead dough in bowl until it feels smooth, about 4 mins.
Step #14 If necessary, add more flour, 1 tbsp at a time.
Step #15 Cover up bowl with plastic wrap & let dough rise in a warm place until about doubled in volume, 1 to 2 hrs.
Step #16 Line the bottom of 1 juice or broth can (46-oz.
Step #17 size) with cooking parchment cut to fit.
Step #18 Then line sides of can with parchment, extending it about 2 inches above can rim; secure with paper clip.
Step #19 (Or use waxed paper, buttered heavily & dusted with flour.
Step #20 ) Punch dough down to expel air, then shape into a smooth-topped ball & drop into can.
Step #21 Cover up can lightly with plastic wrap & let this stand in a warm place until dough is about 1 1/2 inches below can rim, 45 mins to 1 1/4 hrs.
Step #22 Bake on lowest rack in a 325° oven until a long, thin wood skewer inserted into center of the loaf comes out clean, 1 1/4 to 1 1/2 hrs (45 mins to 1 1/4 hrs at 300° in a convection oven).
Step #23 1 Let bread stand in can for 10 mins, then remove this from can & parchment.
Step #24 Lay the loaf on its side on a rack to cool.
Step #25 1 Blend powdered sugar with lemon juice & 3/4 tsp water until smooth.
Step #26 Stand kulich upright & drizzle top this with icing.
Print Recipe
