Wednesday, May 8, 2013

Kolach Bread

          


             This is by far, one of the biggest breads I have ever baked. The first thing my husband said to me when I took it out was that it looked like a giant bagel. To be fair..it does like a ginormous bagel.

         
 

    This baby measures 11 inches across and is about 2 and a half inches tall. I fell in love with it and didn't want to eat it. Kolach is a Bugarian bread that is usally baked for religious celebrations and family feasts and the name comes from Kolo,wich means circle.

It has a golden crust sprinkled with poppy seeds and has a moist crumb and can be smeared with cream cheese aswell as eaten with your favorite cuts of meats and cheeses. We loved it and it will be baked often.

It's a very easy bread to bake without any tricky steps or shapes. You will shape the dough into a 10 inch circle and mine seemed to close up during the rising time. I'm not complaining though because that gave us more bread instead of circle..more bread is always good!

Kolach

6 cups White Bread Flour
2 tsp. Salt
2-1/2 tsp. Instant Dried Yeast
1/2 cup Lukewarm Milk
1 tsp. Honey
2 Eggs
2/3 cup Plain Yogurt
1/4 cup Butter,melted
Beaten Egg for Glazing
Poppy Seeds,for sprinkling

In a large mixing bowl,sift the flour and salt together and make a well in the centre.

In a medium bowl,mix the milk,yeast and honey together. Add to the center of the flour along with the eggs,yogurt and melted butter. Stir with a wooden spoon to form a firm dough.

Turn out onto a lightly floured surface and knead 8-10 minutes,until smooth and elastic. Form dough into a bowl and place in a lightly oiled bowl,turning once to coat. Cover with plastic wrap and allow to rise in a wamr spot,for 1-1/2 hours, or until doubled in bulk.

Knock back (punch down) the dough and turn out on to a lightly floured surface. Knead lightly and shape into a ball. Place seam side down and make a hole in the centre with your fingers. Gradually enlarge the cavity,turning the dough to make a 10 inch circle. Transfer to a baking sheet thats been lined with parchment paper and cover with lightly oiled plastic wrap and leave to rise in a warm place,for 30-45 minutes, or until doubled in size.

Preheat oven to 400 or 200 celcius. Brush the loaf with beaten egg and sprinkle with poppy seeds.

           
   

        Bake for 35 minutes,or until golden and bread sounds hollow when tapped. Cool on wire rack.


Yield: One ginormous loaf
Source: The Bread Bible by Christine Ingram