"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Bohemian Braid (Hungary) Recipe

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This recipe for Bohemian Braid (Hungary), by , is from Atlantic & Arlington Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Debbie King - Atlantic Ward
Added: Monday, March 31, 2008


½ cup warm water (105-115 degrees)
½ cup soft shortening
2 pkgs. Active dry yeast
7-7 ½ cups flour
1 ½ cups luke warm milk*
2 tsp. grated lemon rind
½ cup sugar
¼ tsp. mace
2 egg
1cup chopped blanched almonds

In bowl, dissolve yeast in water. Measure flour by dip-level pour method or by sifting. Add milk, sugar, salt, egg, shortening, half of flour, lemon rind, mace, raisins and almonds. Mix with spoon until smooth. Add enough remaining flour to handle easily. Turn onto lightly floured board; knead until smooth (5 minutes). Round up in greased owl, bring greased side up. Cover with cloth. Let rise in warm place until double, about 1 ½ hours. (If kitchen is cool, place dough on a rack over a bowl of hot water, and cover completely with a towel). Punch down; let rise again until almost double, about 30 minutes…Shape.

After dough rises divide dough into 2 portions to make 2 braids. Divide each portion into 4 equal parts. Shape 3 of the parts into 14” strands. Place on lightly greased baking sheet. Braid loosely and fasten strands at one end, then tuck under.

Divide fourth part of dough into 3 pieces and shape into 3 strands each 12” long. Braid these 3 strands and place this small braid on top of large braid. Make another double braid from second portion of dough.

Cover and let rise until double 45-60 minutes. Brush with Egg Yolk Glaze. Bake at 350 degrees for 30-40 minutes or until golden brown. Ice while warm with Quick White Icing, decorate with candied cherries and pecan halves.

*Note scald milk then cool to lukewarm to destroy enzymes which make doughs sticky and hard to handle.




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