Hungariancountrybread Recipes

HUNGARIAN COUNTRY BREAD

Steps:

• Dissolve yeast in water (if using dry yeast, follow instructions).
• Add most of the flour and the salt.
• Knead vigorously by hand for 5-10 minutes.
• Let rise, covered, to double size (1-2 hours).
• Heat the oven to 450 deg F/ 230 deg C.
• Knead again, vigorously, for 5 minutes.
• Shape one big, round loaf and put on a greased baking tray.
• Cover and let rise for another 45 minutes.
• Make a few cuts in the loaf with a razorblade.
• Bake in the oven for 10 minutes.
• Reduce heat to 400/200 deg and bake another one hour.
• The crust should become quite brown.
• Turn off the oven, take out the bread, and brush the bread with water.
• Put it back in the oven for 15 minutes.
• Let cool uncovered.

HUNGARIAN SPRING BREAD (BREAD MACHINE)

Steps:

• Make the dough: place the dough ingredients, except the raisin, lemon peel, and pecans, in the pan according to the order in the manufacturer's instructions.
• Set crust on medium and program for the Sweet Bread cycle; press start.
• Sprinkle the fruit and nuts with the tablespoon of flour.
• When the machine beeps, or between Knead 1 and Knead 2, add the raisins, lemon peel, and nuts.
• The dough ball will look dry at first and take about 7 minutes to smooth out; it will still be moist.
• Make the icing: combine the icing ingredients in a small bowl, whisk until smooth.
• Adjust the consistency by adding more milk, a few drops at a time; Thick but pourable is recommended.
• When the baking cycle ends, remove the bread from the pan and place it on a wire rack with a sheet of parchment or large plate underneath.
• Using an oversized spoon, drizzle the icing over the top of the loaf in a back and forth motion; as the glaze cools, it will set.