|
Russian Easter Bread
alt.bread.recipes/Andy Delaney (2001)
1 cup hot water
2 ounces butter
1 large egg
2 ounces sugar
1/4 teaspoon salt
1 ounce nonfat dry milk
18 ounces all-purpose flour
2 1/2 teaspoons yeast
5 ounces golden raisins
Place all ingredients except the raisins in the loaf pan of the bread machine in the order specified for your machine. Set to sweet bread cycle and push start.
Put raisins in a bowl and cover with boiling water. Let stand for 10 minutes. Drain. Add raisins to bread pan according to manufacturer's directions for adding fruit (at 3:30 on our machine).
Remove from machine when the cycle completes and cool on a wire rack.
NOTES : This is the traditional loaf that Mom made at Easter for years. Mom created the recipe so we could reproduce the loaf she had made for years. Nanc adapted it to non-fat dry milk. Andy changed it to work in the bread machine. This recipe is easy and makes a loaf pretty much indistinguishable from the one that is done by hand.
Russian Easter Bread
rec.food.baking/Gallagher (1999)
This is a recipe I devised for use with my ABM. I don't usually bake the bread in the ABM, but I do mix the dough and let it do the first rise there. If you do the whole thing in the machine, use the Sweet Bread, light setting. If you bake it in the oven, do it for about 25 minutes at 350. Cover top with foil for last 10 minutes if it browns too quickly.
2 1/2 cups bread flour
1/4 cup light cream or half and half
1/4 cup milk
1/3 cup sugar
2 eggs
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 teaspoon yeast
1/2 cup raisins and glazed cherries, mixed
Heat milk, half and half and butter till butter melts. Add to remaining ingredients in the order your machine requires. Add the raisins/cherries when your machine stops for adding "extras".
I put mine in a round, tall baking pan to make the traditional "top hat" shape to bake, but it also works as a round loaf when baked on a cookie sheet. Will make two small loaves, or one large one. This is a high riser in the bread machine.
|
