Introduction and Overview of Kalach Recipe
Kalach (калач) is a traditional Eastern European bread that can vary slightly in preparation across different regions. Here’s a basic Kalach recipe.
Authentic Kalach Recipe
Get ready for an incredible taste experience with every bite of this unforgettable Kalach Recipe.
| Prep time: 0 mins | Resting time: 75 mins |
| Cooking time: 25-30 mins | Total time: 120 mins – 180 hours |
| Serving: Kalach can be served as a side dish with soups, stews, or as part of a breakfast or snack spread. | Course: Main |
| Cuisine: Russian and Ukrainian | Calories: 150-200 per serving |
Ingredients :
- 500g all-purpose flour
- 250ml lukewarm milk
- 250ml lukewarm milk
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 egg
- 50g butter, melted
- Optional: sesame seeds or poppy seeds for sprinkling
Equipment:
- Mixing Bowl: Used for mixing the dough ingredients together.
- Measuring Cups and Spoons: For accurate measurement of flour, milk, sugar, and other ingredients.
- Small Bowl: Used for activating the yeast with lukewarm milk and sugar.
- Kitchen Towel or Plastic Wrap: To cover the dough during the rising process.
- Baking Sheet: A flat, rimmed sheet pan used for baking the Kalach.
- Parchment Paper or Silicone Baking Mat: To line the baking sheet, preventing the Kalach from sticking.
- Pastry Brush: For brushing beaten egg on top of the Kalach before baking, which helps achieve a shiny finish.
- Oven: To bake the Kalach at a specific temperature.
- Wire Rack: To cool the baked Kalach after it comes out of the oven.
- Knife or Bread Slicer: For slicing the cooled Kalach before serving.
These basic kitchen tools are commonly found in most households and are essential for preparing and baking Kalach effectively.
Step-by-Step Instructions
Step 1
Activate the yeast:
In a small bowl, combine the lukewarm milk, sugar, and yeast. Let it sit for about 5-10 minutes until foamy.
Step 2
Mix the dough:
In a large mixing bowl, combine the flour and salt. Make a well in the center and add the activated yeast mixture, melted butter, and beaten egg. Mix until a dough forms.
Step 3
Knead the dough:
Transfer the dough onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. You can also use a stand mixer with a dough hook for this step.
Step 4
First rise:
Place the dough in a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1-1.5 hours or until doubled in size.
Step 5
Shape the Kalach:
After the dough has risen, punch it down to deflate. Divide the dough into three equal portions. Roll each portion into a long rope, about 20-25 inches (50-60 cm) long.
Step 6
Braid the Kalach:
Braid the three ropes together, pinching the ends to seal and tucking them under the loaf.
Step 7
Second rise:
Place the braided Kalach on a parchment-lined baking sheet. Cover loosely with a clean towel and let it rise again for about 30-45 minutes until puffy.
Step 8
Preheat the oven:
Meanwhile, preheat your oven to 180°C (350°F).
Step 9
Bake the Kalach:
Brush the risen Kalach with a beaten egg for a shiny finish. Optionally, sprinkle with sesame seeds or poppy seeds. Bake in the preheated oven for 25-30 minutes or until golden brown and cooked through. You can check for doneness by tapping the bottom of the loaf; it should sound hollow.
Step 10
Cool and serve:
Once baked, transfer the Kalach to a wire rack to cool completely before slicing and serving.
Enjoy your homemade Kalach! It’s delicious served warm with butter or as a side to soups and stews.
Want to learn the recipe by watching? Here you go:
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