Home Bread-Bakers v124.n007.7


Reggie Dwork <reggie@jeff-and-reggie.com>
Mon, 25 Mar 2024 10:38:48 -0700
* Exported from MasterCook *

                              Bread, Hefekranz

Recipe By     :
Serving Size  : 16    Preparation Time :0:00
Categories    : Bread                           Bread-Bakers Mailing List
                 Christmas                       Fruit
                 Low Fat                         Nuts

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2              large  eggs
   1 1/2           cups  water -- (340g), lukewarm
      1/4           cup  granulated sugar -- (50g)
   1         tablespoon  active dry yeast -- or instant yeast
      1/2           cup  nonfat dry milk -- (56g)
   5               cups  All-Purpose Flour -- to 6 C (600g to 720g)
   2          teaspoons  salt -- (12g)
   8        tablespoons  unsalted butter -- at room temp, (113g)
   1               Tbsp  lemon zest -- from 1 lemon
      1/2           cup  golden raisins -- optional, to 1 cup (85g to 170g)
   1              large  egg -- beaten with 1 tablespoon (14g) water, to glaze
                         sliced almonds -- for garnish

This mildly sweet yeast bread, fashioned into a pretty braided 
wreath, is a lovely way to celebrate Christmas. A European native, 
Hefekranz is enjoyed in a large area from southern Germany to 
northern Italy, including Switzerland and Austria. While typically 
scented with lemon and studded with golden raisins, feel free to 
leave the raisins out if you're not a fan; or better yet, substitute 
another dried fruit.

PREP: 25 mins
BAKE: 40 to 45 mins
TOTAL: 3 hrs 55 mins
YIELD: 1 loaf, about 16 servings

In a large bowl, combine the eggs, water, sugar, yeast, dry milk, and 
3 cups of the flour. Let the mixture rest for 15 to 20 minutes; this 
gives the yeast a chance to get going.

Add the salt, butter, zest, raisins and 2 more cups of the flour, 
stirring until the dough begins to pull away from the sides of the bowl.

Knead the mixture, adding enough additional flour to make a soft, 
smooth dough. If you're kneading by hand, this will take about 10 to 
15 minutes. If you're using an electric mixer, about 7 minutes at 
medium speed is sufficient.

Place the dough in a lightly greased bowl, cover it, and let it rise 
for about 1 hour, or until it's noticeably puffy. Gently deflate the 
dough, turn it over, and let it rise for an additional hour.

Transfer the dough to a lightly oiled work surface, and divide it 
into three pieces. Shape each piece into a rough log; then roll each 
log to make long ropes, about 34" long. The dough will want to 
shrink; when this happens, simply let it rest for 10 minutes, 
covered, then roll it some more.

Braid the ropes together gently and form a circle by weaving the two 
ends together as well as you can. Place the wreath on a large, 
well-greased baking sheet and let it rise, lightly covered, for 45 
minutes to an hour, until it's noticeably puffy though not 
necessarily doubled in bulk.

Just before you place it in your oven, brush the surface of the 
wreath with the egg and water, and sprinkle on a generous handful of 
sliced almonds.

Place the wreath in a cold oven, set the temperature to 400F, and 
turn the oven on. Fifteen minutes after you turn the oven on, reduce 
the heat to 350F and bake for a further 25 to 30 minutes, until the 
loaf is golden brown and a digital thermometer inserted into the 
center registers at least 190F.

Remove the wreath from the oven, and transfer it to a rack to cool. 
Store at room temperature, well wrapped, for several days; freeze for 
longer storage.

Tips from our Bakers: For added interest, place candied cherries atop 
the wreath after baking; just nestle them into the bread's folds 
while it's still warm from the oven.

Once the wreath is cool, drizzle it with a simple sugar glaze: 1/2 
cup confectioners' sugar mixed with 1/2 teaspoon vanilla, a pinch of 
salt, and up to 1 tablespoon water, enough to make a pourable glaze.

When making yeast bread that calls for a range of flour rather than a 
specific amount, start with the smaller amount, then add more as 
necessary to create a smooth, elastic dough. Why the range? Flour can 
act like a sponge, absorbing moisture when the weather's hot and 
humid and drying out when it's cool and dry. To stick to the recipe's 
desired dough consistency, it's sometimes necessary to adjust the 
amount of flour.

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Per Serving (excluding unknown items): 251 Calories; 7g Fat (25.7% 
calories from fat); 7g Protein; 39g Carbohydrate; 2g Dietary Fiber; 
56mg Cholesterol; 303mg Sodium.  Exchanges: 2 Grain(Starch); 0 Lean 
Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.

NOTES : 2022 - 0312