Kulich
Russian Easter Bread

This week we are presenting a recipe for Kulich, or Russian Easter Bread.  Kulich is nice for Valentine's Day too, because making fresh bread is such a loving gesture.  Also, the addition of dried fruits (use a handful of bright red chopped dried cherries or cranberries) makes it especially appropriate for Valentine's Day.  Our recipe is adapted from the Zojirushi Bread Machine cookbook.  It is hearty and rises high, and has a beautiful golden crust.  We also present a recipe for a traditional oven-baked version, compliments of www.fabulousfoods.com.  If you don't glaze your Kulich, serve it warm from the oven or toasted for breakfast with sweet butter and Clearbrook Preserves and Taylors Spiced Christmas Tea.
 

Ingredients:
1 1/4 cups milk
2 large eggs
1 tsp. almond extract
4 1/4 cups bread flour
4 Tbs. sugar
1 1/2 tsp. salt
2 Tbs. butter
1/2 cup slivered almonds
2 tsp. active dry yeast / or 3 tsp. rapid rise yeast
1/2 cup chopped dried fruits

When using the Zojirushi bread machine, simply add ingredients to the baking pan in the order given; set the machine for desired crust and baking time, and close lid.  Using 2 teaspoons of active dry yeast, the bread will be ready in 3 1/2 hours.  With 3 teaspoons of rapid rise yeast the bread is ready in two hours.

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Oven-Baked Kulich
from www.fabulousfoods.com.

Baking this bread in an empty 2 pound coffee can allows it to achieve great height.  To serve, cut off the frosted crown and place it in the center of a serving plate.  Cut the remaining loaf lengthwise, then again lengthwise, and slice the quarter loaves about 1/2" thick.  Arrange on the plate around the cut top.

Ingredients:
2 1/2 C flour
1/4 C sugar
1/2 tsp. salt
1 1/2 T yeast
1/2 C milk
1/4 C butter
1 egg
2 egg yolks
1 tsp. grated lemon zest
1/4 C raisins
1/4 C currants
scant 1/4 C sherry (preferably a sweet or cream sherry)
1/4 C slivered almonds

Glaze
1/2 C confectioner's sugar
1 1/2 tsp. milk

Pre-heat oven to 350° F.  Butter a 2-lb. coffee can.  Fold a doubled sheet of aluminum foil around the top of the can to extend it about 2 inches.  Soak currants and raisins in sherry for about 1/2 hour before beginning dough.

Combine yeast, 1 cup flour, sugar and salt in a large bowl of an electric mixer. Heat milk and butter until butter is melted and mixture is very warm (about 115° on a candy thermometer). Pour milk mixture into dry ingredients with mixer slowly running, then beat until smooth. Beat in egg, egg yolks and lemon zest. Gradually add remaining flour, beating well after each addition. Beat in almonds and sherry soaked raisins and currants. Knead until smooth and satiny. Place in a lightly greased bowl, cover with a clean kitchen towel and let rise in a warm, draft free place until doubled in size, about 1 1/2 hours.

Turn dough onto lightly floured surface and knead a few times. Shape dough into a ball and place in greased 2 pound coffee can. Loosely cover top of can with plastic wrap or foil and let rise in a warm place until doubled in size, or until dough almost reaches the top of the can.

Bake for about 50 minutes or until a long cake tester inserted into the center of the loaf comes out clean and the loaf sounds hollow when thumped. Let cool in pan on a wire rack, remove from can after about 10 minutes and let cool completely.

To mix glaze, blend confectioner's sugar and milk until smooth. Spread glaze over top, letting it drizzle down the sides. See notes above for serving and cutting suggestions.  Makes 1 tall loaf.