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Czech Christmas Bread

 Czech Christmas Bread
My grandmother and aunt used to bake these lovely, traditional loaves every Christmas. I like my sliced toasted and buttered for breakfast.
32 ServingsPrep: 45 min. + rising Bake: 25 min. + cooling


  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 3/4 cup sugar
  • 3/4 cup warm milk (110° to 115°)
  • 1/2 cup butter, softened
  • 2 eggs
  • 1 tablespoon grated lemon peel
  • 1 teaspoon salt
  • 1/4 teaspoon ground mace
  • 5-1/2 to 6 cups all-purpose flour
  • 3/4 cup golden raisins
  • 1 egg yolk
  • 1 tablespoon water


  • In a large bowl, dissolve yeast in warm water. Add the sugar, milk,
  • butter, eggs, lemon peel, salt, mace and 3 cups flour. Beat on
  • medium speed for 2 minutes or until smooth. Stir in enough remaining
  • flour to form a soft dough (dough will be sticky).
  • Turn onto a lightly floured surface; knead until smooth and elastic,
  • about 6-8 minutes. Place in a greased bowl, turning once to grease
  • top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down. Turn onto a lightly floured surface; knead in

2 of 2

Czech Christmas Bread (continued)

Directions (continued)

  • raisins. Divide dough into six equal portions. Shape each into a
  • 20-in. rope. Place three ropes on a greased baking sheet; braid.
  • Pinch ends to seal and tuck under. Repeat with remaining ropes.
  • Cover and let rise in a warm place until doubled, about 45 minutes.
  • Beat egg yolk and water; brush over loaves. Bake at 350° for
  • 25-30 minutes or until golden brown. Cool on wire racks. Yield: 2
  • loaves.