Kalach – Russian Braid Bread

Rating: 3.25 / 5.00 (20 Votes)

Total time: 5 min

Servings: 3.0 (servings)



Dissolve 1 tsp. sugar in lukewarm water, stir the yeast in it. Add 1 tablespoon of flour and let stand for 10 minutes.

Add the milk, eggs, salt, 2 tablespoons of sugar, the melted butter and 3 cups of flour. Stir until a smooth dough is formed. Cover and let rise in a warm place for 1 hour. Later, stir in more flour until dough is still slightly sticky. Continue kneading until the dough is fully elastic and comes away easily from the side of the bowl. Shape the dough into a ball and place in an oiled baking dish, with a wet tea towel (place the tea towel in hot water, then squeeze heartily) and leave to rise with the lid closed until doubled in volume. Squeeze the dough and let it rise one more time.

Then divide the dough into 3 parts. Then portion 1 part at a time again into 3 parts. Roll these into even strands 25 cm long and 5 cm thick. Starting from the center, braid 3 strands into a plait, tucking the ends of the plait down. Prepare the remaining portions of dough in the same way. Place the three braids on a buttered baking sheet, spacing them well apart. Cover the baking sheet with a wet dishcloth and let the loaves rise until doubled in volume. Then brush braids with egg wash (water and egg mixed) and sprinkle with poppy seeds. Bake in oven heated to 190 °C for about 1 hour, or until breads are golden brown. Cool on a wire rack.

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