HUNGARIAN WHITE BREAD WITH FENNEL (BREAD MACHINE)
Make and share this Hungarian White Bread With Fennel (Bread Machine) recipe from Food.com.
Provided by ratherbeswimmin
Categories Yeast Breads
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Place all the ingredients in the pan according to the order in the manufacturer's instructions.
- Set crust on medium and program for the Basic cycle; press Start.
- When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
- Let cool to room temperature before slicing.
Nutrition Facts : Calories 204.3, Fat 2.8, SaturatedFat 1.4, Cholesterol 5.7, Sodium 439.3, Carbohydrate 38.9, Fiber 1.8, Sugar 2.5, Protein 5.4
HUNGARIAN SPRING BREAD (BREAD MACHINE)
Normally made in a kugelhopf or bundt pan, this one is baked in the bread machine. Use a 1 ½ or 2 lb. bread machine.
Provided by ratherbeswimmin
Categories Yeast Breads
Time 4h30m
Yield 8-10 serving(s)
Number Of Ingredients 20
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.
Nutrition Facts : Calories 400, Fat 13.7, SaturatedFat 6.7, Cholesterol 75.5, Sodium 475.4, Carbohydrate 61.4, Fiber 2.1, Sugar 21.8, Protein 8.2
HUNGARIAN CHRISTMAS BREAD
Make and share this Hungarian Christmas Bread recipe from Food.com.
Provided by Charmie777
Categories Yeast Breads
Time 2h20m
Yield 2 loaves
Number Of Ingredients 15
Steps:
- In a small cup, dissolve the yeast and sugar in the water. Let stand for a few minutes.
- Meanwhile, combine the butter, sugar, salt, 1 tbsp lemon peel, and.
- milk in a large mixing bowl. Then add 2-1/2 cups of flour alternately with the yeast mixture. Blend the dough well.
- Turn the dough out onto a floured board. Knead for about 10 minutes until the dough is smooth and not sticky.
- Add more flour as necessary. Put the dough into a greased bowl, turning so the top is greased. Let rise in a warm, draft-free place until doubled in bulk, about 1 hour.
- While the dough is rising, prepare the filling:.
- Combine the poppy seeds, sugar, raisins, milk, and the rest of the lemon peel in the top half of a double boiler. Cook it over hot water until the mixture is of spreading consistency. Stir constantly. It should thicken in about 10 minutes. Remove from heat and cool to room temperature.
- Punch the dough down, divide in half, and roll each piece into a long rectangle about 1/4-inch thick.
- Spread the filling on top of each piece, then roll up. Pinch the seams together so the filling can't come out.
- Place the rolls on a large greased baking sheet and brush with the glaze.
- Cover the rolls with wax paper laid across water glasses so the paper doesn't touch the dough. Let rise again for 30 minutes.
- Apply a second coat of glaze.
- Bake the loaves in a preheated 325 F oven for about an hour. If the top browns too rapidly, cover loosely with aluminum foil. Cool on a wire rack.
Nutrition Facts : Calories 2501.5, Fat 130.2, SaturatedFat 64.3, Cholesterol 361.3, Sodium 1405.9, Carbohydrate 304.9, Fiber 14, Sugar 166.8, Protein 43
HUNGARIAN POTATO BREAD
This recipe was given to me by a sweet little woman from Hungary named Charlotte. I have the hand written recipe here on a purple note card. The bread is soft, delicious and makes a large loaf to feed many.
Provided by Linda Mericle
Categories Savory Breads
Time 1h15m
Number Of Ingredients 5
Steps:
- 1. Peel and cut up the potatoes in water. She says to use 1 1/2 cups of water and save the water! You simmer the potatoes until soft. Use the cooking water for the bread. I usually use a little more water to have on hand, just in case. This recipe calls for a lot of flour so I usually end up using a bit more water than called for.
- 2. While the potatoes cool, put about 5 cups of flour and the salt in a large bowl. And the caraway seeds if using. "Take 3 Tablespoons of flour, mix with 1/2 cup of warm water and the yeast. Set aside 20-30 minutes in a warm place covered with a cloth". Thats not how I usually mix in my yeast, but today we are Hungarians! We do this the Hungarian way!
- 3. Rice the potatoes (with a potato ricer, that I picked up just for this recipe) into the bowl with the flour and salt and add the water from the pot. (If you have no ricer, just mash the potatoes up with a fork or potato masher real good).
- 4. Mix the flour, potatoes, potato water and salt with a wooden spoon or dough hook in a mixer. Add the additional flour as needed to make a soft dough, tacky, not too sticky. Knead for at least 10 minutes. Put dough in oiled bowl, oil the top, cover and let rise about 1 hour or until double.
- 5. Punch down dough and form into 1 or 2 round or oval loaves. Place on baking sheets, put into the cold oven and let rise again, about 20-30 minutes before you turn on oven to 400 degrees. Bake about 45 minutes or until golden in color. (this is if you are making 1 large loaf, as she usually does. If making 2 smaller loaves they will be done sooner.) "Bon appetite!!!". ***NOTE: I usually let the dough rise on the baking sheet while the oven preheats BEFORE putting it in. Ms. Charlotte actually lets the dough rise IN the oven, then after 20-30 minutes turns on the oven with the dough already STILL IN it. The dough warms up as the oven heats and starts baking as it preheats. Its your call which way you want to do it. I sometimes like to bake this bread in a dutch oven for a crustier loaf. (if letting rise on the counter, be sure to oil tops and cover with plastic. Remove of course, before baking.)
HUNGARIAN COUNTRY BREAD
This is a traditional Hungarian bread with a hard, crispy crust. It takes some time to prepare, but is very cheap and very appreciated. It won't keep for long, since the dough doesn't contain any fat, but the problem seldom arises, since it will be gone in no time. The recipe is from the Swedish magazine "Allt Om Mat".
Provided by Andreacute Grisell
Categories Breads
Time 4h10m
Yield 1 loaf
Number Of Ingredients 4
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.
Nutrition Facts : Calories 3117, Fat 23.2, SaturatedFat 4, Sodium 7024.4, Carbohydrate 658.6, Fiber 99.5, Sugar 3.7, Protein 122.3
KUGELHOPF (BREAD MACHINE)
Traditionally baked in a fluted pan topped with almonds, this delicately sweet loaf is a festive addtion to any meal. You can serve it right out of your machine or tansfer kneaded dough to a bundt pan for a traditional presentation. From Electric Bread.
Provided by Bev I Am
Categories Yeast Breads
Time 2h10m
Yield 1 1/2 pound loaf
Number Of Ingredients 11
Steps:
- Combine according to your manufacturer's directions.
- Success Hints: To serve traditionally, transfer kneaded dough after first rise to a buttered bundt or ring mold.
- Sprinkle slivered almonds into pan before placing dough in, and then top dough with more almonds.
- Allow to rise about one hour and then bake at 375 for 40-50 minutes.
- Immediately remove from pan.
- This recipe can be made using regular and rapid bake cycles.
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PASKA RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.3/5 (50)Total Time 2 hrs 55 minsServings 20Calories 247 per serving
- To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- Mix and knead all of the dough ingredients — by hand, mixer, or bread machine — to make a soft, smooth dough., Place the dough in a lightly greased bowl, and let it rise for 60 to 90 minutes, until it's noticeably puffy., Turn the dough out onto a lightly floured surface; divide it into two pieces, one twice as large as the other.
- Take the larger piece, roll into a ball, and place it into a well-greased 9" x 2" round pan., Divide the other piece of dough into three equal pieces, and roll each out into a 20" strand; use the three strands to create one long braid., Place the braid around the inside edge of the pan, or use it to form a cross over the top of the larger piece of dough., Cover the loaf and let it rise until doubled, about 45 minutes.
- Towards the end of the rising time, preheat the oven to 350°F, with a rack in the center., To make the topping: In a small bowl, beat the egg with the water.
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