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International Holiday Breads
* In U.S., use Bread Flour; in Canada, use either Bread Flour or
All-Purpose Flour.
American Canadian
3/4 cup water 3/4 cup
1 eggs, beaten 1
3 tbsp. shortening 3 tbsp.
3 tbsp. sugar 3 tbsp.
1 tsp. salt 1 tsp.
2-2/3 cups white flour* 2-1/2 cups
1-1/4 tsp. yeast 1-1/4 tsp.
GLAZE:
1 egg yolk 1
1 tbsp. water 1 tbsp.
JEWISH CHALLAH
1. Measure first 7 ingredients in the order listed into Baking Pan.
2. Insert Baking Pan into oven chamber, twist to secure.Close lid.
3. Select: Dough/Pasta Setting.
4. Press Start - There will be a 25-minute preheat delay before
mixing begins.
5. When cycle is complete, remove dough from machine to a
lightly floured surface. Divide dough into 6 equal portions.
Roll with palm of hand into long smooth strips. The pieces
should be thicker in the middle & gradually taper towards
the ends. Braid the 6 dough strips. Place on lightly greased
baking sheet. Cover & let rise 30 minutes or until double in
volume.
6. Beat egg yolk with one tablespoon of water and brush over
challah. Bake at 350
°
F (177
°
C) for 30-35 minutes.
Shaping this dough may take some practice, but it is well worth it.
American Canadian
1 cup milk 1 cup
1 egg, beaten 1
1 tbsp. butter 1 tbsp.
3 tbsp. sugar 3 tbsp.
3/4 tsp. salt 3/4 tsp.
3-1/3 cups white flour* 3-1/4 cups
3/4 tsp. yeast 3/4 tsp.
FILLING:
2 tbsp. butter 2 tbsp.
2 tsp. cinnamon 2 tsp.
1/2 cup brown sugar 1/2 cup
1/2 cup raisins 1/2 cup
SWEDISH TEA RING
1. Measure ingredients in the order listed into Baking Pan.
2. Insert Baking Pan into oven chamber, twist to secure.Close lid.
3. Select: Dough/Pasta Setting.
4. Press Start - There will be a 25-minute preheat delay before
mixing begins.
5. When cycle is complete,remove dough from machine . Divide
dough in half. Roll each half into a rectangle 14 x 9 inches
(36 cm x 23 cm). Spread each half with the butter and sprinkle
with half brown sugar, cinnamon,and raisins. Roll up,
beginning at wide side. Pinch edge of dough into roll to seal
well. Stretch roll to make even. With sealed edge down, shape
into ring on lightly greased baking sheet. Pinch ends together.
With scissors, make cuts 2/3 of the way through the ring at
1-inch (2.54 cm) intervals. Turn each section on it’s side.
Cover & let rise until double. Repeat with second half of dough.
6. Bake at 350° F (177° C) for 15 to 20 minutes. If desired frost
with Sweet Icing and decorate with nuts and cherries.
Yield: Makes 2 Tea Rings.
Sweet Icing: Combine 3/4 cup confectioner’s (icing) sugar,
1 tablespoon milk and 1/4 teaspoon almond flavoring until smooth.
31
American Canadian
3/4 cup water 3/4 cup
1 eggs, beaten 1
2 tbsp. powdered milk 2 tbsp.
2 tbsp. butter 2 tbsp.
2 tbsp. sugar 2 tbsp.
1 tsp. salt 1 tsp.
2-1/2 cups white flour* 2-1/3 cups
1-1/4 tsp. yeast 1-1/4 tsp.
ADD INGREDIENTS:
2 tbsp. slivered almonds 2 tbsp.
1/4 cup raisins 1/4 cup
1/4 cup dried mixed fruit 1/4 cup
RUSSIAN KULICH
1. Measure first 8 ingredients in the order listed into Baking Pan.
2. Insert Baking Pan into oven chamber, twist to secure.Close lid.
3. Select: Sweet Bread Setting.
4. Select “Regular”or “Dark”crust .
5. Press Start - There will be a 15-minute preheat delay before
mixing begins.
6. Add almonds, raisins and dried mixed fruit when “Add Ingredient”
signal beeps.
7. Using oven mitts, remove bread when completion beeps sound.
8. Cool on a wire rack before slicing.
Time:3:50 hrs
Traditionally an Easter bread but delicious any time of the year.