Ingredients: |
Ingredients: 3 ounces compressed yeast (Fleischman or Red Star)
2 1/2 cups warm water
2 or 2 ¼ pounds sugar
1 dozen medium size eggs
Rind of two lemons
1 pound butter, melted
1 quart warm milk
1 teaspoon salt
10 pounds flour (Ceresota Brand)
Additional warm milk, as much as the dough will take after the dough has been completely mixed
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Directions: |
Directions:This must be made in a warm place, keeping the temperature as even as possible and out of drafts. You will need a heavy crock for kneading and a very large container such as a cold pack canner for the last part of the raising of the dough. It will take about 12 or 14 loaf pans or baking dishes for baking and these must be glass bake, corning ware or porcelain (no metal or aluminum as it does not bake well in this type). I find that Ceresota flour is best for this. The entire process takes the better part of two days. I usually start it off at about 8 or 9 o'clock in the morning.
Mix the yeast with 1 cup of the lukewarm water, add enough flour to set dough to rise, this part of the dough is quite soft, mix with spoon. Let rise 3 or 4 hours - then add another 1/2 cup of the water and additional flour and mix with spoon and let rise again 3 or 4 hours, repeat again with another 1/2 cup of the water and additional flour and let rise again 3 or 4 hours and repeat once more with the last ½ cup of the water and additional flour and let rise again 3 or 4 hours. Transfer to a large crock.
Next grate the rinds of the lemons in the large crock, add the sugar and the eggs, leaving out 3 of the egg yolks for brushing the tops of the loaves. Put these three egg yolks in a small covered container and store in the refrigerator until they are to be used. Melt the butter and add the salt and one pint of the warm milk, add as much flour as this will take and knead well with hands, add the other pint of the warm milk and the remainder of the flour and knead well. This takes a lot of kneading, keep kneading until the dough is light and foamy like – NOT STICKY. Keep kneading until the dough does not stick to hands or crock, it will then take quite a bit more warm milk. Add a little milk at a time and knead it in well as now the dough will absorb the milk and add as much milk as it will take but add it a little at a time being careful that you don’t add too much so the dough does not become sticky. After you have added as much milk as you think it will take, knead it some more, quite a bit more. Turn the dough into the large container to rise, let rise 8 hours turning it occasionally so it does not get crusted on top. It can be punched down several times during this rising, turning it over each time. Wet the hands with cold water when punching it down or turning it. After it has risen well after the last punch down, turn it out on large board (no flour) or if you have a plastic or porcelain top table still better. By this time you should have your baking containers greased and ready. These should be well greased.
If desired you can make filling of sugar and cinnamon and nuts and use this mixture in some of these loaves.
Making of the loaves: With sharp knife cut as much dough as you think you need for a loaf, cut this piece ln half and make each half into a long flat piece with the hands then roll it into a roll, cross the two pieces over each other and twist into a loaf and place In pan to rise. If you want filling in some of the loaves put the filling on the flat pieces before rolling them up, but do not put in too much filling as it makes the loaf too heavy and prevents the loaf from rising. Also if you put filling in a loaf mark it by placing a nut meat or two on the top of the loaf as a marker because you can't tell which ones have the filling after they are baked unless you have them marked. Let the loaves rise 3 or 4 hours or until they look like they have risen enough. This is something that you have to judge for yourself. Do not let them rise over the sides of the pans. They probably won’t all fit in the oven at one time. I usually have three bakings out of this as they should not be crowded. If you see that some of the loaves are rising too much while waiting their turn in the oven, set them in cooler spot. Just before putting them in the oven, brush the tops with the reserved eggs yolks. Mix the yolks well, adding some milk if desired. Using a pastry brush, brush the tops very lightly so the loaves don’t fall. I found that if you bake the loaves a little while before brushing with the yolk mixture the tops don’t brown and scorch as quickly. Have yolks at room temperature.
Oven should be preheated to 325 degrees. Baking time is about 30 minutes. This has a tendency to brown very quickly and should be watched quite carefully. If you feel that they are browning too fast and are not quite done enough place an opened up brown paper bag over the tops to prevent further browning. To test for doneness use a toothpick, and it you think it is done loosen it around the edges and gently shake the pan to see if it is loose on the bottom. If the bottom is loosened this indicates that it is done.
Use the hollow test for doneness. Remove loaf from pan and tap the bread on the bottom. If it sounds hollow, it’s done. If not, replace in the pan and continue baking. Remove from pans as soon as possible |
This recipe for Koznack – Bulgarian Easter Bread is from