Kolach
(Ukrainian Braided Ring-Shaped Bread)

The word for "circle" in Ukrainian is "kolo". This particular bread, sometimes called "kalach" as well, is served at a traditional Ukrainian Christmas Eve Supper. The circle, an ancient symbol of eternity, has also sometimes come to mean a continuity or general well being of the family.

This recipe is a simpler version but the end result is both delicious and appealing to the eye. Once again, this particular recipe comes from the "Ukrainian Daughter’s Cookbook", Ukrainian Women’s Association of Canada, Daughters of Ukraine Branch, Regina, Saskatoon.

1-tablespoon yeast
1-cup lukewarm water
2 tsp. sugar
1 cup of sugar
4 cups warm water
¾ cup melted butter
1 tsp. salt
5 eggs, beaten
12½ - 13 cups sifted flour

1). Dissolve the sugar and yeast in water and let stand for 10 minutes.

2). Dissolve the cup of sugar in 4 cups of warm water.

3). Add melted butter, salt, and beaten eggs. Mix in the flour and knead it till it is smooth and elastic. The dough should be a bit stiffer than for bread.

4). Cover, let it rise in a warm place until double in bulk. Punch it down and let it rise again.

5). Working in a cool place, divide the dough into 3 equal parts.

6). Take 1/3 of the dough and divide it into 6 equal pieces. Roll 2 pieces to a length of about 30 inches.

7). Put the two lengths side by side, and starting from the center, entwine the dough, thus forming a rope-like twist. Do the other half in the same manner.

8). Place the entwined dough in a circle along the edge of a well greased 9 inch foil pan.

9). Make 2 more twists about 24 inches long using the remaining 4 lengths of dough. Now take these 2 twists and entwine them in the opposite direction, making a double twist.

10). Form these into a circle. Cut the ends at an angle and join neatly by pinching the ends together. There should be a small empty circular space in the center. If desired, you can keep the center open by placing a 12-ounce can that has had its outside well greased in the center.

11). Cover, set the loaves in a warm place and let them rise till almost double in bulk. Be careful not to let the loaves rise too long as the ornamentations will lose their definition.

12). Brush the surface gently with a beaten egg and bake at 350* F for1 hour. Like Easter "paska" or "babka", this dough is temperamental and should not be subjected to loud noises or constantly opening the oven door.

13). Bake the "kolach" until they sound hollow when you tap the bottom. Place the finished "kolach" on a layer of towels till cool, turning them occasionally so that that they can cool evenly.

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Updated May 20, 2007 - LS

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