Czech Christmas Bread Recipe

Czech Christmas Bread Recipe
Czech Christmas Bread Recipe photo by Taste of Home
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Czech Christmas Bread Recipe

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

Ingredients

  • 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

Directions

In a large mixing 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 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.
Originally published as Czech Christmas Bread in Country Woman Christmas Annual 2007, p35

  • 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
  1. In a large mixing 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).
  2. 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.
  3. Punch dough down. Turn onto a lightly floured surface; knead in 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.
  4. 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.
Originally published as Czech Christmas Bread in Country Woman Christmas Annual 2007, p35

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