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Bohemian Braid

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Recipe

This simple, but scrumptious bread is made with almonds, pecans and maraschino cherries.

 

Yield

48 servings

Prep

50 min

Cook

40 min

Ready

90 min

Ingredients

Amount Measure Ingredient Features
½ cup water
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2 packages yeast, active dry
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1 ½ cup milk
lukewarm
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½ cup sugar
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2 teaspoons salt
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2 large eggs
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½ cup vegetable shortening
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7 ½ cups all-purpose flour
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2 teaspoons lemon
rind, grated
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¼ teaspoon mace
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1 cup raisins, seedless
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1 cup almonds
blanched
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maraschino cherries
halved
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pecan halves
chopped
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1 large egg yolks
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1 tablespoon water
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Ingredients

Amount Measure Ingredient Features
118 ml water
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2 each yeast, active dry
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355 ml milk
lukewarm
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118 ml sugar
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1E+1 ml salt
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2 large eggs
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118 ml vegetable shortening
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1.8 l all-purpose flour
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1E+1 ml lemon
rind, grated
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1.3 ml mace
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237 ml raisins, seedless
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237 ml almonds
blanched
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1 x maraschino cherries
halved
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1 x pecan halves
chopped
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1 each egg yolks
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15 ml water
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Directions

Mix together the water, yeast, milk, sugar, salt, eggs, shortening, half the flour, the lemon rind, mace, raisins, and almonds. Add flour until dough is smooth and workable.

Knead on a floured board until smooth and elastic. Put in a greased bowl, turn to coat, cover with a damp tea towel and place in a warm spot to rise until double, about 1½ hours.

Punch dough down. Divide in half. Set one half aside and divide the other into 4 equal parts.

Shape three of the pieces into 14 inch long strands and braid on a lightly greased cookie sheet (you may want to arrange this diagonally. These get big!).

Fasten ends together and tuck under. Take fourth piece and divide in thirds and make a second smaller braid to go on top of the first.

Repeat with other half of dough on a second greased cookie sheet. Cover each braid loosely with damp tea towels and let rise for 45 minutes to an hour.

For decoration, gently press halved maraschino cherries (well rinsed) and/or pecan halves into joints of braids.

Brush loaves with a glaze made from egg yolk and 1 tablespoon water, and bake at 350℉ (180℃) for 30 to 40 minutes, until golden brown, but not dark.

When loaves have cooled completely, mix a confectioner's sugar glaze of four tablespoons butter, about ⅓ to ½ cup milk, and confectioner's sugar until the consistency is thick but will still run down the sides, and drizzle glaze over the tops of the loaves.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 38g (1.3 oz)
Amount per Serving
Calories 976% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 14mg 5%
Sodium 105mg 4%
Total Carbohydrate 7g 7%
Dietary Fiber 1g 3%
Sugars g
Protein 6g
Vitamin A 1% Vitamin C 0%
Calcium 2% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 

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