Ukrainian Memorial Bread Recipes

UKRAINIAN MEMORIAL BREAD

Steps:

• In small bowl, dissolve sugar in water. Sprinkle in yeast; let stand for 10 minutes or until frothy. In large bowl, stir 3 cups flour with salt. With wooden spoon, stir in yeast mixture, honey, eggs, egg yolks and butter. Turn out onto floured surface; knead for 10 minutes or until smooth and elastic, dusting with enough of the remaining flour to prevent sticking.
• Place dough in large greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft free place until doubled in bulk and indentation remains when dough is poked with 2 fingers, about 1 hour. Punch down dough; knead in raisins. Let rest for 10 minutes.
• To make braid, divide dough into three and roll out into three long ropes. Place on greased baking sheet and braid. Start braiding from the centre to the end and then braid the other side. Tuck ends under braid. Cover braid loosely with plastic wrap. Let rise in warm draft free place until doubled in bulk, about 1 hour.
• To make crown: Roll into 30 inch long rope. Holding 1 end in place, wind remaining rope around end to form fairly tight spiral that is slightly higher in centre. Transfer to lightly greased baking sheet.
• TOPPING: Stir egg yolk with 1 teaspoons water; brush over loaf. Sprinkle with sesame seeds. Bake in 350°F oven for 35 to 45 minutes or until golden brown and loaf sounds hollow when tapped on bottom. Let cool on rack.

UKRAINIAN CHRISTMAS POPPY SEED ROLL MAKOVYI KNYSH

Steps:

• THE DAY BEFORE: Scald with boiling water 2 1/3 cups poppies and drain off the water. I do this about 3 times. I put poppy seeds in a bowl, scald with hot water and wait until the poppies have settled and then pour off the water.
• Let stand for 1 hour in hot water. Drain poppies through a cheesecloth covered net sieve. Let them dry preferably overnight. This way they smell fresh and not dusty.
• Grind in a coffee grinder, or through finest blade of food chopper or if you are lucky to have a poppy seed grinder. I use a large stone Mortar and Pestle.
• FOR THE DOUGH: DISSOLVE: 1/2 cup of warm water, 1 teaspoon sugar, 1 package yeast (1 Tablespoon).
• Sift the flour in a large bowl, Make a well in the middle of the flour and add the dissolved yeast. Add around the yeast, the sugar, butter, egg, lemon peel and milk.
• MIX and KNEAD for about 10 minutes and little more flour if necessary. This is a soft dough. Let rise in a greased bowl, covered, for about 45 minutes, till doubled in bulk.
• Punch down and divide into TWO parts. Roll each into rectangle. Spread with Poppy Seed Filling. Roll up each rectangle like a jelly roll. Pinch seams to make edges secure. Place on greased baking sheet. Cover, let rise until doubled, about 45 minutes, brush with egg wash or cream. (I use evaporated milk to brush tops) I like to slash tops lightly about 1/4 inch deep and 2 inches apart all the way up the roll.
• BAKE: preheated oven 350 degree F. for about 45 to 50 minutes or until done. They should be a nice dark brown colour.
• FOR THE POPPY SEEDS: Stir HOT milk into GROUND poppy seeds, add the rest of the ingredients in the order listed. Stir until cool. Sometimes I like it sweeter so then I add liquid honey to taste. I also might add some ground prunes to the mixture. You may cook it for a 5 minutes on top of the stove if you wish but it is not necessary.
• Sometimes I buy ground poppies (NOT in a can) from the German deli. I still give them a good scalding several times to remove the bitterness and dust from the poppies. This is a delightful sweet dough. So good with only one egg. Do try this filling it is one of the best.
• Olga's recipe.

BEST HOMEMADE BREAD - UKRAINIAN STYLE !

Steps:

• Using my kitchen aid mixer, put in the 2 Tbsp. yeast and add 4 cups of the flour. Mix well and ensure this is well blended.
• In another mixing bowl, combine the water, sugar, oil, salt and eggs.
• On the #2 setting, or low, slowly add in the liquids to the flour and yeast mixture. Now with the mixer on, add the remaining flour, one cup at a time. Knead until a soft dough is formed. Remove from the Kitchenaid bowl and place in a well-oiled mixing bowl, cover with a damp tea towel and leave to rise in a warm place. After about 30 minutes, punch down and let rise again until double.
• This dough is now ready to be shaped into loaves for bread, buns or used in your favourite recipes. Bake in a preheated 350F oven for 25-30 minutes.