The Tipton Daily Tribune from Tipton, Indiana on March 9, 1971 · Page 10
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March 9, 1971

The Tipton Daily Tribune from Tipton, Indiana · Page 10

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Tipton, Indiana
Issue Date:
Tuesday, March 9, 1971
Page:
Page 10
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TRADITIONAL BREADS FOR EASTER by Sandra Bloom Farm and Home Food Consultant this Polish Easter bread derives Ats name from the word meaning old woman, because the take, which is tall and wide, looks like an old woman with wide skirts. It is also served in Czechoslovakia where young girls put love messages on Easter eggs and present them with Babka to their boyfriends. 2 cups flour V* cup sugar 1 pkg. active dry yeast % cup milk ' • % cup margarine 3 eggs, at room temperature V* cup mixed candied fruits % cup seedless raisins This Italian specialty originated in Milan. Now each region has its own recipe. Citron, raisins and currants are in most versions. Vi cup chopped citron Vi cup seedless raisins 2 tablespoons pine nuts 1 tablespoon anise seeds 1 egg 1 tablespoon water KULICH In a large bowl thoroughly mix % cup flour, sugar arid undissolved yeast. Combine milk and margarine in a Saucepan. Heat over low heat Until liquid is warm. (Margarine does not need to melt.) Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally, Add eggs and Vz cup flour, or enough flour to make a thick batter. Beat at high speed 2 minutes, scraping bowl occasionally. Add remaining flour and beat 2 minutes at high speed. Cover; let rise in a warm place, free from draft, until bubbly, about 1 hour. Stir in candied fruits and raisins. Turn into greased and floured 2-quart Turk's Head pan or tube pan. Let rise, uncovered, in warm place, free from draft, for 30 minutes. Bake at 350 degrees for 40 minutes, or till done. Before removing from pan, immediately prick surface with fork. Pour Rum Sauce (below) over cake. After syrup is absorbed, remove from pan and cool on wire rack. When cool, frost with confectioners' sugar frosting. Rum Sauce: Combine V2 cup sugar, Va cup water and 2 teaspoons rum extract in a saucepan; to a boil. In old Russia the Orthodox Easter Sunday was celebrated with a great feast, featuring Kulich and Pashka, a molded cheese dish. Each year Moscow women bring-the treasured Xv,lich and Pashka wrapped in white towels to the cathedrals for the priest to bless as part of the Easter ritual, this symbolic yeast cake filled with nuts and candied fruit has a mushroom or "onion dome" shaped top. After baking, the cake is frosted with a lemon glaze and inscribed with "XB" meaning "Christ is Risen." 2% to 2% cups flour % cup sugar 1 teaspoon salt 1 teaspoon grated lemon peel 1 pkg. active dry yeast. Vz cup milk 1 /4 cup water 2 tablespoons margarine 1 egg, at room temperature •% cup chopped walnuts 1 /4 cup seedless raisins In a large bowl thoroughly mix % cup flour, sugar, salt, lemon peel and.undissolved yeast. Combine milk, water and margarine in a saucepan. Heat over low heat until liquids are warm. (Margarine does not need to melt.) Gradually add to dry ingredients and beat 2 minutes at medium speedof electric mixer, scraping bowl occasionally. Add egg and T2 cup flour, or enough to make a thick batter. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make asoft dough. Turn out onto lightly floured board; Knead untiLsmooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning, to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Punch dough down; turn out onto lightly floured board. Knead in walnuts and raisins. Divide dough in half. Shape each half into ball; press each into lTg ?easea""i-ib. coffee or shortening can. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Bake at 350, degrees for 30 to 35 minutes, or till done. Remove from cans and cool on wire racks. 4% to 5% cups flour Vz cup sugar 1 teaspoon salt 2 pkgs. active dry yeast . Vz cup milk % cup water % cup margarine 3 eggs, at room temperature In a large bowl thoroughly mix 1V2 cups flour, sugar, salt and undissolved yeast. Combine milk, Vz cup water and margarine in a saucepan. Heat over low heat until liquids are warm. (Margarine does not need to melt.) Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 3 eggs and Vz cup flour or enough flour to make a thick batter. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in. citron, raisins, pine nuts and anise seeds. Add enough additional flour to make a soft dough. Turn out onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes, Place in greased bowl, turning to grease top. Coyer; let rise in warm place, free from draft, until doubled in bulk, about^l hour.. Punch dough down. Cover; let rise again- until almost double, about 30 minutes. Punch ;,dough down again; turn out onto lightly floured board. Divide in half; form into round balls. 'Place on opposite corners of a greased baking sheet. Cut a cross Vz -inch deep on top of each ball. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Beat 1 egg with 1 tablespoon water. Use to brush tops of cakes. Bake at 350 degrees for 35 to 45 minutes, or until done. Cool. 3 -4 tablespoons lemon juice % teaspoon grated lemon rind Vi cup margarine, melted 2 cups confectioners' sugar Add lemon rind to melted margarine. Stir in sugar." Blend with lemon juice, 1 tablespoon at a time, until glaze is of proper consistency. Frost top. while still warm.

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