Hungarian Spring Bread Bread Machine Food

(BREAD MACHINE) 2 LB. TRADITIONAL WHITE BREAD

Steps:

• Measure and add liquid ingredients to the baking pan.
• Measure and add oil to baking pan.
• Measure and add dry ingredients (except yeast) to the baking pan.
• Sprinkle the yeast on top of the flour.
• Snap the baking pan into the breadmaker and close the lid.
• Choose the "Basic" setting.
• Choose the "Light" crust color setting.
• Press start.
• Remove the baking pan after about 55 minutes of the baking period.
• Gently shake the bread loaf out of the baking pan onto a cooling rack.
• If necessary, remove the kneading blade from the loaf. Be careful, it is hot!
• Set the loaf upright, cover with a dishtowel and let cool for 20 minutes.

HUNGARIAN WHITE BREAD WITH FENNEL (BREAD MACHINE)

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.

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 FRIED LáNGOS

Steps:

• Gather the ingredients.
• Place the freshly mashed warm potato alongside the yeast, sugar, flour, oil, 3/4 teaspoon salt, and milk in a big mixing bowl or stand mixer.
• Using the paddle attachment, combine the ingredients until they are well moistened. If mixing by hand, start the process by mixing with a wooden spoon.
• Switch to the dough hook and knead for 5 to 7 minutes or until smooth and elastic. If mixing by hand, give yourself an extra 5 minutes of working the dough, until it's smooth and not sticking to your hands.
• Transfer the dough to a greased bowl, cover, and let rise until doubled in size, approximately 1 hour.
• Divide dough into 4 equal portions. Shape each piece into a smooth ball and place it on a lightly floured board. Cover and let rest another 20 minutes.
• In a large skillet, heat an inch of canola oil to 350 F.
• Flatten and stretch each dough ball to a disc 8 inches in diameter. Make 1 or more slits in the center of the stretched dough with a sharp knife. The slits are traditional but also keep the dough from puffing up in the middle.
• Fry one lángos at a time for about 2 minutes per side or until golden. Drain on paper towels. Serve hot, rubbed with a cut garlic clove and sprinkled with salt to taste.

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.

PASKA EASTER BREAD

Steps:

• In a large bowl, dissolve yeast and 1 teaspoon sugar in 1 cup warm water. Let stand for 5 minutes. Add remaining water. Beat in the milk powder and 5 cups flour until smooth. Cover and let rise in a warm place until bubbly, about 20 minutes. Add eggs, butter, salt and remaining sugar; mix well. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half and set 1 portion aside. Divide remaining portion in half; press each portion into a well-greased 10-in. springform pan. Divide reserved dough into 6 balls. Shape each ball into a 30-in. rope; make 2 braids of 3 ropes each. Place a braid around the edge of each pan, forming a circle. Trim ends of braids, reserving dough scraps. Pinch ends of braids to seal. Shape scraps into 2 long thin ropes; form into rosettes or crosses. Place 1 decoration on the center of each loaf. Cover and let rise until doubled, about 1 hour. , In a small bowl, beat egg and water; brush over dough. Bake at 350° for 50-60 minutes or until golden brown. Remove from pans to wire racks to cool.

HUNGARIAN CHRISTMAS BREAD

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.

WHOLE WHEAT FRENCH BREAD (BREAD MACHINE)

Steps:

• Place ingredients in the bread pan in the order the manufacturer recommends.
• I run mine on the 2 lb white bread cycle, and it always comes out perfect!