*  Exported from  MasterCook  *
 
                           KOLACH (BRAIDED BREAD)
 
 Recipe By     : 
 Serving Size  : 3    Preparation Time :0:00
 Categories    : Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       t            Sugar
    1       c             -- Water, Lukewarm
    2       pk           Dry Yeast
    3       tb           Sugar
    2       c            Milk -- (About 110 Degrees
                         F.)
    2       lg           Eggs
    1       tb           Salt
    2       tb           Oil Or Melted Butter -- You
                         -Can Use Up To 4 Tbs
    8       c            Unbleached Flour -- Or More
                         -If Needed
    1       lg           Egg -- Beaten With
    1       tb           Water -- For Glaze
    2       tb           Dry Poppy Seeds
 
   Disolve 1 tsp sugar in the water and sprinkle the
   yeast over it.  Add 1 Tbl of sugar, stir and let stand
   for 10 minutes.  Combine the yeast with the milk,
   lightly beaten eggs, salt, 2 tbl sugar, oil, and 3
   cups of sifted flour.  Beat until smooth.  Cover and
   let rise in a warm place until light and bubbly, about
   1 hour.  Mix in enough of the remaining flour to make
   a light, slightly sticky dough, then knead in the bowl
   until smooth and elastic,(Remember the heavier the
   dough, the heavier the bread.) and leaves the sides of
   the bowl easily.  Or in the processor, add the yeast
   mixture to the flour and then add the liquids.  With
   the machine running, add more flour until a ball
   forms.  Allow to rest for several minutes. Process
   until the dough is smooth and elastic.  Form into a
   ball and place in a lightly oiled bowl, turning once
   to oil the top.  Cover with a linen dish towl, soaked
   in hot water and then wrung out until damp only, and
   let rise in a warm place until double in bulk.  Punch
   down and allow to rise again, slightly.  Divide the
   dough into 3 parts.  Divide 1 part into thirds,
   rolling each into a rope 8 to 10 inches long and 1 1/2
   inches thick. Braid together, starting at the middle
   and turn the ends under. Repeat with each of the
   remaining parts of the dough.  Place the loaves on
   buttered baking sheets.  Do not crowd, since the
   loaves will double in size. Cover with the damp towel
   and let rise until almost double. Brush with the egg
   glaze and sprinkle with the poppy seeds.  Bake in a
   preheated 375 Degrees F. oven at least 1 hour, or
   until golden.  Test by rapping the bottom, there
   should be a nice hollow sound.  Cool on wire racks
   until cold before cutting.
   
   Courtesy of Rich Harper
  
 
 
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