BREADS

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Cooking receipe to make BREADS under category Ukrainian Recipes. You may find some video clips related to this receipe below.

Cheese Paska or Cheese Babka from Olga

Cheese paska, shaped as a pyramid or block, is a traditional Easter dessert. It may be cooked as given below, or the cooking may be entirely omitted.

For an uncooked paska, combine the ingredients, omitting the cooking, then mold and refrigerate the mixture as directed in this recipe.

2 pounds dry cottage cheese

3/4 cup soft butter

1 1/2 cups sugar

4 egg yolks

1 egg

3/4 cup thick cream

1/2 teaspoon salt

1/2 cup blanched, almonds chopped fine

1/2 cup assorted fruit–raisins, mixed peel

1 teaspoon vanilla

Press the cheese through a sieve. Cream the butter with the sugar and then combine with the cheese. Beat the egg yolks and the whole egg together; blend with the cheese mixture. Stir in the remaining ingredients except the vanilla.

Put the mixture into the top of a double boiler and heat it over barely simmering water until bubbles form around the edge of the pan. Stir constantly while heating it. Remove from the range and continue stirring until the mixture cools. This is very important. This long stirring gives the paska a smooth and velvety texture. Lastly add the vanilla.

In Ukraine, the cheese mixture for paska is poured into a special mold with a removable rim, shaped like a pyramid. But an ordinary plastic flower pot with a hole at the bottom may serve the purpose.

Line the pot with a dampened cheesecloth of double thickness and pour the mixture into it. Cover with a damp cloth, place a small plate on top of the paska, and weight it down with a suitable weight.

A clean brick or a heavy iron may be used for a weight. The hole on the bottom of the pot allows the excess moisture to drain off. Let it stand in a cold place for 24 hours. Unmold on a plate and chill thoroughly in the refrigerator. Decorate at the base with fresh berries or a sliced orange. Serve in slices at the table.

The flower pot mold gives a very attractive shape to the paska. But if it is not available, the cheese mixture may be molded into a block. Pour the mixture into a clean, damp 10-pound sugar bag. Tie the open end of the bag securely into a knot, or sew it up. Place between 2 clean boards (not pine) and weight it down with a weight. Let it stand in a cold place for 24 hours. Cut the bag on all sides with scissors, trim the rough edges of the paska, and place on a serving plate. Chill well before serving.

CROUTONS (grinky) 2 slices stale bread 2 tablespoons butter or margarine

1. Trim crusts from bread. Cut bread into 1/2-inch cubes. Spread cubes on bottom of a shallow pan or baking sheet. 2. Bake at 350 F until golden but not browned. 3. Melt butter in a large skillet. Add toasted bread cubes. Stir-fry until all cubes are coated with butter. Cool and drain croutons on paper towels. CHEESE CROUTONS: Prepare croutons as directed. Mix 4 teaspoons grated Parmesan or Romano cheese and 1/2 teaspoon paprika. Toss hot croutons with cheese mixture.

UKRAINIAN RYE BREAD

YIELD: 1 LOAF

1 teaspoon Active dry yeast

1/4 cup Water, warm

1 cup Coffee, STRONG, cooled

1 teaspoon Blackstrap molasses

3 cups Whole rye flour

1/2 cup Whole buckwheat flour

1 1/4 teaspoon Salt

Dissolve the yeast in the lukewarm water. Stir the molasses into the

coffee. Combine the dry ingredients. Mix in the wet ones and knead the

dough for 10-12 minutes. Cover the dough at this point in a bowl and

allow to sit for 2 hours. Take it out and knead again for 3-4

minutes. Shape into a round ball and and cover it for 30 minutes

more. Take the ball between your hands and roll it into a long thin

shape akin to the of a French bread loaf, approximately 2-3 inches in

diameter. Be sure to keep your hands wet when handling the dough at

all stages thus far. Grease a cookie sheet and place the dough upon

it. Proof the dough in a warm oven (about 85 degree F.) for 45

minutes. Bake in a 375 degree F moist oven (place 1 cup of water in a

metal bowl in the oven) for 20 minutes. Remove the water bowl and

continue to bake for 30 minutes more at 375 degrees F. This makes one

long loaf or it may be made into 2 shorter loaves or even into rolls.

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Ukrainian Black Bread:

Yield: 2 Loaves

4 cups Rye flour

3 cups All-purpose flour

1 teaspoon Granulated sugar

2 teaspoon Salt

2 cups 100 percent bran cereal

2 tablespoon Caraway seed, crushed

2 teaspoon Instant coffee granules

2 teaspoon Onion powder

1/2 teaspoon Fennel seed, crushed

2 package Dry active yeast

2 1/2 cups Water

1/4 cup Vinegar

1/4 cup Dark molasses

1 oz Unsweetened chocolate

1/4 cup Butter or margarine

1 teaspoon Cornstarch

1/2 cup Cold water

Combine rye and all-purpose flour, set aside. In large bowl

thoroughly mix 2 1/3 cups flour mixture, sugar, salt, cereal, caraway

seed, instant coffee granules, onion powder, fennel seed and yeast.

Combine water, vinegar, molasses, chocolate and butter in saucepan.

Warm over low heat. Gradually add to dry ingredients. Beat at medium

speed with electric mixer for 2 minutes, scraping bowl occasionally.

Add 1/2 cup flour mixture. Beat at high speed 2 minutes, scraping

bowl occasionally. Stir in enough additional flour mixture to make

soft dough. Turn out on lightly floured board. Cover dough with bowl.

Let rest 15 minutes. Then knead until smooth and elastic, about 10 to

15 minutes. (Dough will be sticky.) Place in greased bowl, turning to

grease top. Cover and let rise in warm place, free from drafts, until

doubled in bulk, about 1 hour. Divide dough in half, form into 2

loaves and place in 9-by-5- inch loaf pans. Or form into 2 round

balls and place on greased baking sheet. Preheat oven to 350 degrees.

Bake 45 to 50 minutes or until bread sounds hollow when tapped on the

top. Meanwhile, combine cornstarch and 1/2 cup cold water. Cook over

medium heat, stirring constantly, until mixture boils. Stir

constantly for 1 minute. As soon as bread is baked, brush cornstarch

mixture over tops of loaves. Return bread to oven. Bake 2 to 3

minutes or until glaze is set. Remove from pans. Cool on wire racks.

Black Bread

1 tsp. yeast

1/4 cup warm water

Dissolve the yeast in the water.

1 cup strong coffee

1 tsp. blackstrap molasses (optional)

Add molasses to the coffee.

3 cups whole rye flour

1/3 cup whole buckwheat flour

1 1/4 tsp. salt

Recipe

Mix the dry ingredients. Add 3/4 cup of the coffee and the yeast solution.

If necessary, use the rest of the coffee if the mixture is too dry.

Use water on your hands to knead the dough for 5-10 minutes.

Cover and let rest for 2 hours at room temperature. It won

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