Kolach (Braided Bread)
Submitted by sample1215
Kolach is a soft, enriched Eastern European braided bread: a milk-and-egg yeast dough braided into glossy golden loaves, brushed with egg glaze and sprinkled with poppy seeds. A festive holiday bread worth the rise.
YIELD
1 loafPREP
20 minCOOK
1 hrsREADY
2 hrsKolach is a beautiful braided bread from the Eastern European table, soft, slightly sweet, and enriched with milk and eggs for a tender, golden crumb. Brushed with egg and scattered with poppy seeds, the braided loaves come out glossy and bakery-worthy.
The dough starts with a sponge: the wet ingredients and some flour get a head-start rise, which builds flavor before the rest of the flour goes in. From there it’s classic yeast bread, knead until smooth and elastic, then let it rise until doubled.
Braiding is easier than it looks. Roll the dough into ropes and braid from the middle outward, which keeps the loaf even and symmetrical, then tuck the ends under.
A wash of beaten egg before baking gives that signature shiny, deep-golden crust and helps the poppy seeds cling. Bake until the loaf sounds hollow when tapped on the bottom, and let it cool completely before slicing.
Kitchen Tips
- Don’t skip the sponge rise; it develops flavor and gives the dough a strong start.
- Cover the dough with a damp towel as it rises so the surface doesn’t dry out and crust.
- Braid from the middle outward for an even, balanced loaf.
- Cool the bread completely before cutting, or the warm crumb will squash and gum.
Variations
- Brush with egg and use sesame seeds, or leave plain, in place of poppy.
- Add raisins or a little lemon zest to the dough for a sweeter, festive loaf.
- Shape into a round braided wreath for holidays.
Ingredients
Directions
Disolve 1 teaspoon 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, 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 1½ 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.
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