RUSSIAN BLACK BREAD
I have been looking for a good Russian Black Bread recipe. This one is the closest I have come. The vinegar adds a bit of a bite, but believe me, with cheese it is marvelous.
Provided by Mary
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Rye Bread
Time 3h15m
Yield 12
Number Of Ingredients 13
Steps:
- Place ingredients into the bread machine in order suggested by the manufacturer.
- Use the whole wheat, regular crust setting.
- After the baking cycle ends, remove bread from pan, place on a cake rack, and allow to cool for 1 hour before slicing.
Nutrition Facts : Calories 158.8 calories, Carbohydrate 30 g, Fat 2.6 g, Fiber 2.7 g, Protein 4.4 g, SaturatedFat 0.5 g, Sodium 222.4 mg, Sugar 2.2 g
RUSSIAN EASTER BREAD
Steps:
- Gather the ingredients.
- In a large bowl, combine yeast, water, 1/4 cup white sugar, and milk. Mix until the yeast and sugar have dissolved.
- Stir in 1 cup flour until well blended.
- Cover and let stand in a warm place for 1 hour.
- Gather the ingredients.
- In the bowl of a stand mixer , combine butter, 1/2 cup white sugar, and egg yolks.
- Add yeast-flour mixture, combining thoroughly.
- Add vanilla, cardamom, salt, and enough of the 3 to 3 1/2 cups flour to make a soft dough. Stir in raisins, almonds, and orange rind.
- In a small bowl, beat 2 reserved egg whites until stiff.
- Fold them into the dough. Knead by machine or hand until a smooth and elastic dough forms, about 3 to 5 minutes.
- Place in greased bowl, turning once to coat both sides.
- Cover with greased plastic wrap and let rise until doubled.
- Coat a 2-pound coffee can or kulich pan with cooking spray.
- Punch down dough and knead a few times.
- Place it in the prepared pan, cover with greased plastic wrap and let rise until dough reaches the top of the can.
- Heat oven to 400 F. Place pan on a baking sheet and bake 10 minutes.
- Reduce heat to 350 F and bake another 35 to 40 minutes or until a cake tester or long toothpick or thin skewer comes out clean.
- Remove kulich from oven and let cool 10 minutes. Unmold from the can and cool on a wire rack.
- Gather the ingredients.
- While kulich is baking, prepare the glaze in a small bowl by combining the confectioners' sugar, lemon juice , almond extract, and enough warm water to make a smooth, runny glaze.
- Pour over the top of the kulich allowing it to run down the sides of the cake.
Nutrition Facts : Calories 326 kcal, Carbohydrate 52 g, Cholesterol 120 mg, Fiber 2 g, Protein 8 g, SaturatedFat 5 g, Sodium 115 mg, Sugar 22 g, Fat 10 g, ServingSize 1 kulich (16 servings), UnsaturatedFat 0 g
RUSSIAN HOLIDAY BREAD
I modified a recipe I found in a cookbook to create this yeast bread chock-full of raisins and candied fruit. The cardamom gives it marvelous aroma and a delectable flavor. I give loaves of this bread out as gifts during the holidays, and the recipients are always pleased to receive it.-Loraine Meyer, Bend, Oregon
Provided by Taste of Home
Time 1h20m
Yield 2 loaves (12 slices each).
Number Of Ingredients 13
Steps:
- In a large bowl, dissolve yeast in warm water. Add the eggs, milk, sugar, butter, salt, lemon zest, cardamom and 2 cups flour. Beat until smooth. Beat in the almonds, citron, orange peel, cherries and raisins. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Shape into two loaves. Place in two greased 8x4-in. loaf pans. Cover and let rise until nearly doubled, about 30 minutes., Bake at 350° for 40-45 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 163 calories, Fat 4g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 237mg sodium, Carbohydrate 28g carbohydrate (11g sugars, Fiber 1g fiber), Protein 4g protein.
RUSSIAN GINGERBREAD COOKIES (PRYANIKI)
Russian for "well-spiced," pryaniki are made with an irresistible combination of honey, brown sugar, and gingerbread spices. The cookies are filled with luscious plum jam and finished with a simple glaze.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 16
Number Of Ingredients 15
Steps:
- Cookies: In a large bowl, whisk together flour, ginger, cinnamon, salt, baking soda, nutmeg, cardamom, and cloves.
- In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and brown sugar until smooth. Beat in honey and egg. With mixer on low, add flour mixture; mix just until a dough forms. Dough will be soft. Divide dough in half, wrap each half in plastic, and pat into rectangles. Refrigerate until firm, 1 to 2 hours.
- Preheat oven to 350 degrees. Line three rimmed baking sheets with parchment paper. Working quickly with one rectangle at a time, roll out dough 1/4 inch thick on a well-floured surface, turning, lifting, and flouring dough (and rolling pin) as needed. Using a 2 1/2-inch round cutter, cut out rounds and transfer to prepared sheets. Brush off excess flour; freeze until firm, 1 hour. Repeat process with remaining dough.
- Top half the rounds with 1 teaspoon each plum jam. Brush edge of dough lightly with water, then top with another dough round and press edges together to seal. Reshape each cookie into a neat circle, if necessary, on sheets, spaced 2 inches apart. Bake until puffed and dry, 14 to 16 minutes. Let cool completely on sheets.
- Glaze: Whisk together confectioners' sugar and lemon juice until smooth. Dip the top of each cookie in glaze, then transfer to a wire rack until glaze is set, 1 hour. Glazed cookies can be stored in an airtight container at room temperature up to 2 days.
RUSSIAN KRENDL BREAD
While dinning with a Russian immigrant family, I jumped at the chance to add this wonderful bread they served to my recipe collection. Of course, I never turn down hugs from my grandchildren after I've prepared something special...and this recipe always works! -Ann Sodman, Evans, Colorado
Provided by Taste of Home
Time 1h30m
Yield 24 servings.
Number Of Ingredients 18
Steps:
- In a small bowl, dissolve yeast and sugar in warm cream. In a large bowl, combine softened butter, egg yolks, vanilla, salt, yeast mixture and 1-1/2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour., For filling, in a large saucepan, combine juice, apple, dried fruits, 2 tablespoons butter and 2 tablespoons sugar. Bring to a boil. Reduce heat; simmer, uncovered, 25-30 minutes or until mixture reaches a jam-like consistency, stirring occasionally. Transfer to a bowl; cool completely., Punch down dough. Turn onto a lightly floured surface; roll into a 32x10-in. rectangle. Melt remaining butter; brush over dough to within 1 in. of edges. Mix cinnamon and remaining sugar; sprinkle over top. Spread with fruit mixture. Roll up jelly-roll style, starting with a long side; pinch seam and ends to seal. , Place on a greased baking sheet, seam side down; form into a pretzel shape. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 30 minutes. Preheat oven to 350°., Bake 40-45 minutes or until golden brown. Remove from pan to a wire rack to cool. Dust with confectioners' sugar before serving.
Nutrition Facts : Calories 146 calories, Fat 6g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 92mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
RUSSIAN EASTER BREAD (KULICH)
A cross between brioche and challah, this bread is a lightly sweetened, egg-glazed cylinder, often baked in a coffee can to make a tall loaf. The kulich would sit proudly in the center of the family Easter basket, surrounded by meats, cheeses, butter, and eggs. It's a central part of the Easter meal, served with sweet paskha cheese or unsalted butter.
Categories Bread Egg Bake Easter Saffron Spring Gourmet
Yield Makes 2 loaves
Number Of Ingredients 11
Steps:
- Make dough:
- Heat milk, sugar, butter, saffron, and salt in a 1-quart heavy saucepan over moderate heat, stirring occasionally, until butter is melted and sugar is dissolved, about 2 minutes. Remove from heat and cool to lukewarm.
- Meanwhile, stir together yeast, warm water, and pinch of sugar and let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)
- Put flour in a large bowl and make a large well in center. Lightly beat 3 eggs and add to well along with milk and yeast mixtures. Carefully stir together with a wooden spoon, gradually incorporating flour, until a soft dough forms. Transfer dough to a lightly floured surface and knead, dusting with just enough flour to keep dough from sticking, until smooth and elastic, about 10 minutes. Put dough in a lightly oiled large bowl, turning to coat with oil, and let rise, covered with a clean kitchen towel, in a draft-free place at warm room temperature until doubled in bulk, about 3 hours.
- Punch down dough and let rise again, covered with towel, until doubled in bulk, about 1 hour.
- Form loaves:
- Generously butter soufflé dishes. Punch down dough and divide in half. Loosely wrap 1 piece in plastic wrap and set aside. Cut away one third of remaining piece of dough and reserve, then roll remaining two thirds into a large ball and transfer to a soufflé dish.
- Roll reserved piece of dough into an 18-inch-long rope on work surface with palms of your hands. Cut rope into 3 equal pieces and lay pieces vertically side by side on work surface, about 1/4 inch apart. Gather 3 ends farthest from you and press them together, then braid strands, pressing together other ends to secure braid. Lay braid over top of dough in soufflé dish (trim braid if using coffee cans). Form another loaf with remaining dough in same manner.
- Cover loaves with clean kitchen towel and let rise in draft-free place at warm room temperature until doubled in bulk, about 1 1/2 hours (loaves will rise about 1 inch above rims of dishes).
- Bake loaves:
- Put oven rack in middle position and preheat oven to 350°F.
- Lightly beat remaining egg with a large pinch of salt, then brush egg over top of each loaf. Bake loaves until golden brown and bread sounds hollow when tapped on bottom, about 1 hour. Turn loaves out onto a rack, then turn right side up and cool completely.
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