Wednesday, January 28, 2009

Czech Christmas Braid

This is another good recipe!! Is light and flavorful! I could have eaten by myself, but I did share with the family, what a treat. Wouldn't it be nice to find out where the orginal recipe came from, I mean who started the recipe and what date? Even I have changed this one, as to the closest ingredients that I had. Doesn't that just get you upset when you go to make something and don't have exactly what is needed. But that is how we become creative, with what's on hand!
Ok, this is what I changed, but please look up the one from Daniel Leader.
I changed the 2 egg yolks, to a whole egg, as I just can't throw away the whites.
I added about 1/2 cup whole-wheat sourdough starter.
Instead of slice almonds, I took whole almonds and toasted them with a little sugar and a little cinnamon and then crushed them. I think they look better than the sliced ones.
I did a 6-braid instead of 3-braid, just wanted to give it a try. It was fun to make.
Anyway, we all love this bread, even though it is not Christmas time.

Czech Christmas Braid
Svátečni vánočka

Ingredients for bread dough:
1/2 cup sourdough starter
¾ cup warm milk (75 to 85 degrees)
4 tablespoons butter
1 whole egg
¼ cup sugar
1 ¼ teaspoon dry yeast
2 cups bread flour, unbleached
1 teaspoon salt
2/3 cup raisins
(This is before I added the egg wash and nut mixture.)

Egg Wash:
1 egg
½ teaspoon sugar

¼ cup almonds, roasted and sprinkled with a little sugar and cinnamon.

Follow the instructions in the book,’Local Breads’ by Daniel Leader, page 315 or do as I did:
Put the dough ingredients in order and mix in a stand mixer for 5 minutes. The dough will be sticky, (don’t add extra flour). Keep mixing until the dough forms a ball and then add the raisins a little at a time until they evenly get distributed. Let the dough rise in an oiled 2-quart bowl for about 1-1 ½ hours. Shape the dough into a 3 or 6 strand braid bread and put on a greased baking sheet, or one lined with parchment paper. Let rise for about 30 minutes. Just before you put in the oven, brush with the egg wash and put the almonds on top.
There is a good video on this web site for the 6 strand braids:

Bake in a pre-heated oven at 350˚, for 30-40 minutes. Use the toothpick method to make sure the dough is cooked in the middle before you take it out of the oven. Enjoy!


MyKitchenInHalfCups said...

6-Braid can be tricky. You've done a lovely job. Why serve this for Christmas only. Looks great.
Thanks for stopping by my blog. Hope you all enjoy the blue cheese buns/bread.

scraps said...
This comment has been removed by the author.
scraps said...

Thank you, it was my first time making a 6-braid.

scraps said...

The comment that was deleted was my own, as I typed too fast and didn't put what I wanted to say. It looks funny saying the author removed this comment.

ejm said...

Aha, I'm glad to see that your 6 strand braid turned out so well. Lovely looking bread.


scraps said...

Thanks,Elizabeth. I had a fun time making it and will make again. All the breads on BBD are beautiful!