Braided Kolach
Organic Homesteading Gardening
1 envelope active dry yeast
1/2 cup lukewarm spring water
1 tsp sugar or local hive honey
1-1/2 cup butter, softened
1/4 cup sugar
4 large borwn egg yolks, lightly beaten
1 tsp canning salt
2 tsp grated lemon rind
1 tsp lemon juice
2 cup sweet milk, scalded and cooled to lukewarm
6 to 6-1/2 cup bread flour
1 large brown egg yolk beaten with
1 Tbsp sweet milk
Walnut halves
Grease a large bowl; set aside. In a small bowl, dissolve yeast in water
with sugar; let stand until foamy, about 5 minutes. In a large mixing
bowl, cream butter and sugar until light and fluffy. Add egg yolks, salt,
lemon rind and juice, beating until well blended. Add milk, dissolved
yeast, and 2 cups flour to creamed mixture; beat until smooth. Stir in
enough remaining flour to make a soft dough. Turn out onto a well floured
board; knead 8 to 10 minutes until smooth and elastic. Place in prepared
bowl; grease top lightly. Cover; let rise in a warm, draft- free place
until doubled, about 1 hour. Spray a large baking sheet with non-stick
olive oil spray. Preheat oven to 350 degrees F.
Punch dough down; knead briefly. Divide dough in half; divide each half
into 3 equal pieces. Roll 3 pieces into 24-inch ropes; braid. Place braid
on prepared baking sheet, forming a coil; tuck ends under to seal. Repeat
with remaining dough. Grease tops lightly. Cover; let rise until doubled,
about 1 hour. Brush tops of loaves with egg yolk mixture; arrange walnut
halves on top, lightly pressing into dough. Bake 55 to 60 minutes or until
loaves are golden brown and sound hollow when lightly tapped. Remove from
baking sheet; cool completely on a wire rack. A Russian bread that makes 2
loaves.
Jenn B in SEMO
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