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Title: Kulich #002
Categories: Bread Russian Ethnic
Yield: 1 Servings
| 1/4 | c | Warm water |
| 4 | tb | Sugar |
| 1 | pk | Active dry yeast |
| 1 | Egg, beaten | |
| 2 3/4 | c | All-purpose flour |
| 2 | tb | Butter or margarine, room temperature |
| 1 | ts | Salt |
| 1/2 | ts | Ground cardamom |
| 1/4 | To 1/2 cup evaporated or fresh milk | |
| 1/2 | c | Chopped blanched almonds |
| 1/4 | c | Golden raisins |
| 1/4 | c | Candied orange peel |
Makes 1 loaf
Sugar Icing Candied cherries and whole almonds, optional
Combine water, 1 tablespoon of the sugar and yeast. Stir to dissolve yeast and let stand until bubbly, about 5 minutes. Blend egg into yeast mixture.
Fit processor with steel blade. Measure flour, remaining 3 tablespoons of the sugar, butter, salt and cardamom into work bowl. Process until mixed, about 5 seconds.
Add yeast mixture to flour mixture. Process until blended, about 10 seconds.
Turn on processor and very slowly drizzle just enough milk through feed tube into flour mixture so dough forms a ball that cleans the sides of the bowl. Process until ball turns around bowl about 25 times. Turn off processor and let dough stand 1 to 2 minutes.
Turn on processor and gradually drizzle in enough remaining milk to make dough soft, smooth and satiny but not sticky. Process until dough turns around bowl 15 times.
Turn dough onto lightly greased surface. Knead almonds, raisins and orange peel into dough. Shape dough into ball and place in lightly greased bowlk, turning to grease all sides. Let stand in warm place until doubled, about 1 hour.
Punch down dough. Shape dough into smooth ball and place in well greased 2-pound coffee can or two 1-pound coffee cans. Cover can with plastic lid. Let stand in warm place until doubled (lid should pop off), about 1 hour.
Heat oven to 350 F. Bake bread on lowest rack of oven until wooden pick or cake tester inserted in center comes out clean, 45 - 50 minutes.
Let bread cool in can 10 minutes, then remove from can and place upright on wire rack. Spread Sugar Icing over top of loaf. Decorate with candied cherries and almonds, if desired. Cool.
SUGAR ICING: Mix 1 cup sugar, 1 tsp butter and 2 to 3 Tbsp milk to make a smooth mixture thick enough to spread.
Food Processor Bread Book From the collection of Jim Vorheis
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