Czech Christmas Bread Recipes

Steps:

• In a large bowl, dissolve yeast in warm water. Add the sugar, milk, butter, eggs, lemon zest, salt, mace and 3 cups flour. Beat on medium speed for 2 minutes or until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; knead in raisins. Divide dough into six equal portions. Shape each into a 20-in. rope. Place three ropes on a greased baking sheet; braid. Pinch ends to seal and tuck under. Repeat with remaining ropes. , Cover and let rise in a warm place until doubled, about 45 minutes. Beat egg yolk and water; brush over loaves. Bake at 350° for 25-30 minutes or until golden brown. Cool on wire racks.

Steps:

• Dissolve yeast in warm water.
• In a large bowl, cream sugar and butter. Add beaten egg and salt. Stir in cooled milk and then the yeast. Add 1 1/2 cups sifted flour; beat into a smooth batter. Cover and let rise until light, about one hour.
• Stir spices and dried orange zest into the sponge. Add 4 1/2 cups of flour to make a soft dough. Place on a lightly floured board, and knead until smooth and elastic. Knead in raisins and candied peel. Put in a well oiled bowl, and turn once to coat the surface of the dough. Cover. Set aside to rise until double in bulk, about 2 hours.
• Divide dough into ten parts, roll into desired lengths, and let rise about 15 minutes.
• On a heavily greased baking sheet, make a braid of three parts, beginning in the center and working braid loosely toward each end. Pinch ends together. Twist the remaining two pieces together, and place on the base of the braid. In a small bowl, beat together egg yolk and milk; brush the loaf with this mixture. Sprinkle sliced almonds over the loaf. Repeat process for second loaf. Let rise about 45 minutes.
• Bake at 350 degrees F (175 degrees C) for 45 minutes. Transfer bread to a wire rack, and cool completely. Cover while cooling with a tea towel to make a soft crust. Sprinkle with confectioners' sugar.

Steps:

• Dissolve yeast in 1/2 cup lukewarm water until bubbly. To the warm milk add soft butter, salt, sugar, vanilla, spices and orange rind. Let cool to lukewarm.
• Add yeast mixture and beaten eggs and mix well. Sift in 4 cups flour, stirring well, add raisins and nuts alternately. Then add remaining flour, beat until dough does not stick to bowl.
• Turn out on floured board and knead until smooth and elastic about 8 or 10 minutes. Put in greased bowl, cover and let rise in warm place until doubled, about 1 1/2 hours. Punch down dough and divide in half. This make 2 loaves.
• Cut 4 large and 5 smaller portions, roll each into long rolls. Braid the 4 rolls forming a loaf. Put on pan lined with greased brown paper. Braid the 3 smaller rolls and place on top, then remaining 2 pieces on top.
• Brush with beaten egg whites in a little water. Let rise to double in bulk. For rich crust brush with melted butter during baking. Bake at 400 degrees for 15 minutes, lower temperature to 325 degrees for 45 minutes longer depending on how you like it.

Steps:

• Soften yeast in warm water.
• In a mixer bowl, beat together sugar, margarine, and salt.
• Add eggs and beat well.
• Beat in 1 cup of flour.
• Beat in milk, lemon peel, mace, and yeast mixture.
• Stir in as much remaining flour as you can with a spoon.
• Stir in raisins and nuts.
• Turn out onto floured surface.
• Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3-5 minutes total).
• Place in a lightly greased bowl; turn once to grease surface.
• Cover, let rise in warm place till double; divide in half.
• Divide one portion of the dough into fourths for the bottom braid.
• Cover and let rest 10 minutes.
• Meanwhile, divide the remaining dough into 5 portions for the other two layers of the dough.
• Cover those portions and set aside.
• On a lightly floured surface, form each of the first 4 portions into 16-inch long ropes.
• On a greased baking sheet, arrange the 4 ropes, 1 inch apart.
• Beginning in the middle of the ropes, braid together toward each end.
• To braid 4 ropes, overlap the center 2 ropes to form an X.
• Take the outside left rope and cross over the closest middle rope.
• Then, take the outside right rope and cross under the closest middle rope.
• Repeat braiding until you reach the end.
• Pinch ends together; tuck under.
• Turn baking sheet and braid on opposite end.
• Gently pull width of braid out slightly.
• Form remaining 5 portions into 16-inch long ropes.
• Braid 3 of the ropes together.
• Brush the 4-strand braid with water and center the second braid on top; gently pull width of top braid out.
• Twist the remaining two ropes of dough together.
• Brush the top braid with water; place the twist on top of the second braid.
• Cover the shaped dough and let rise till nearly double.
• While loaves are rising, preheat oven to 350°F.
• Brush surface of the shaped dough with egg yolk.
• Bake in oven for 35-40 minutes.