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November 8, 1974; Holiday Recipes 2022: Ukrainian Kolach Bread

Holiday Baking and Cooking 2022

November 8^th 1974

Gilbert Illinois 50’s – 81

Chicago Sun-Times Fri., Nov. 8,1974

Kolach

6 to 7 cups flour, divided 1/3 cup water

1/2 cup sugar ¾ cup (1 ½ sticks) margarine

¾ teaspoon salt 4 eggs at room temperature, divided

1 tablespoon grated lemon peel 2 tablespoons milk

1 package active dry yeast 2 tablespoons chopped blanched almonds

1 cup milk

In large bowl, thoroughly mix 2 cups flour, sugar, salt, grated lemon peel and undissolved yeast. Combine 1 cup milk, water and margarine in sauce pan. Heat over low heat until liquids are very warm (120 to 130 degrees). 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 ¾ cup flour, or enough flour to make a thick batter. Beat at low speed 2 to 3 minutes, scraping bowl and beaters occasionally. Stir in 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. Cover; let rise in warm place free from draft until double in bulk, about 1 hour.

Punch dough down; turn out onto lightly floured board. Divide dough into 3 equal pieces; roll each piece into a 24-inch rope. Braid ropes together. Form into a ring and place in a greased 10-inch tube pan. Cover; let rise in a warm place, free from draft, until doubled in bulk, about 1 hour. Beat remaining egg with remaining 2 tablespoons milk; brush ring with egg mixture. Sprinkle with chopped almonds. Bake in 350-degree oven about 50 minutes, or until done. Remove from baking pan and cool on wire rack. Makes 1 large ring cake.