Kalloch Hungarian Coffee Bread

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Ingredients

2 1/2 teaspoons instant yeast

1/2 cup milk

1/4 cup water

1/2 cup butter (equivalent to 1/2 stick)

3 3/4 cup all purpose flour

1/4 cup sugar

1 teaspoon salt

2 eggs

1 cup Sunsweet® Berry Blend or Amazin™ Berry Blend

1 egg yolk

1 tablespoon cold water

Instructions

Mix the yeast with the milk, water and butter that has been warmed to 115 degrees Fahrenheit. Allow this mix to sit for five minutes so that the
yeast will be activated. In a separate bowl whisk together the flour, salt and sugar. Mix the dry ingredients into the wet until a dough begins to form. (A mixer with dough hooks works best but kneading by hand will work just as well.) Add the eggs, one at a time until fully incorporated.
Kneading time by hand will be approximately eight to ten minutes, if using a mixer, four to five minutes is sufficient.

Place the dough in a bowl that has been sprayed with a nonstick cooking spray, cover tightly with plastic wrap and allow to proof in a warm, draft free area for thirty to thirty five minutes. Dough should double in size. 

Place dough on a lightly floured surface and roll out in a rectangular shape to 1/4 inch thickness. Sprinkle the Berry Blend across the length of the dough leaving a two inch wide area free at all four sides. Starting from one end roll the dough into a loaf. Gently place the loaf, seam side down on a lightly greased and floured cookie sheet. Brush the loaf with the egg yolk and water that has been whisked together. Place loaf in a preheated 400 degree oven for fifteen to twenty minutes. Loaf should be golden brown. Allow to cool at room temperature for one hour. Slice and enjoy!



This is a favorite recipe from my childhood, the warm comforting smell of bread baking accompanied by the sound of my grandmother busy at work in the kitchen. Hope you have as much fun making it as we had eating it!

Joanne and Michael O'Shea, Innkeepers
Craignair Inn & Restaurant
Spruce Head, ME

Courtesy of Craignair Inn, Maine