Hungarian Spring Bread Bread Machine Food

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 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.

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.

KUGELHOPF (BREAD MACHINE)

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.

BULGARIAN EASTER BREAD (KOZUNAK), FOR BREAD MACHINE

Steps:

• Set the raisins to soak in the rum; I put them in a mug. I sometimes microwave 30 seconds to speed the process.
• Zest the lemon. Coarser is preferable, although I'm not about to give up my microplane.
• Juice HALF of the lemon.
• Add the zest, the juice of half the lemon, and all other ingredients (EXCEPT the raisins, rum, and nuts) to your bread machine, in the order specified by the manufacturer. I worried about the lemon juice curdling the milk, but it seems to work ok.
• Run the dough cycle on the bread machine. Add the drained raisins when it is time to include the add-ins. If your dough cycle has no add-in part of the cycle, do not add the raisins; work them into the dough later.
• Remove the dough and divide into two parts. For each part, divide in three; roll out into braidable strands and braid. If you didn't add the raisins earlier, work them into the dough and between the strands as you braid.
• Stud the two loaves with almonds.
• Let rise on a greased baking sheet in a warm place until about doubled in size. Preheat oven to 375.
• I bake for 20 minutes, glaze with sugar water (1/4 c sugar dissolved in 1/4 cup warm water), and bake 5 minutes more. You may prefer an egg glaze or something else. the total baking time should be about 25 minutes or until the top is golden brown and the loaf is cooked through.