A Loaf of Bread, A Glass of Scotch, and Thou

Los Angeles, California

For those of you sticklers, who noticed that I didn't leave the recipe for the braided Czechoslovakian Christmas Bread -- good eye! But there was a reason. I really wanted to attempt to make it first. That way I could tweak the recipe, adding additional notes, which, believe me, were not there in the recipe I followed today. But, guess what? I have two beautiful, golden-brown, perfectly braided (ok, mas o menos) loaves of vanoca cooling on a rack right at this moment. A loaf, or two, of bread . . .

. . . a glass of scotch! Yes. This was my reward, and it was good -- single malt, 18-year Macallan, priced right out of my budget, thus stored back in the way back of the liquor cabinet. So, we have the bread, and I've had the scotch, and Christmas is just around the corner.

I don't want to jinx this by saying the bread was easy, because I haven't tasted it yet. But I now remember that bread dough is quite forgiving as long as the yeast is yeasty. And it was actually a lot easier to braid than I remembered. A year-end life lesson to us all -- let us attempt that which intimidates us. With this new confidence, I see more intricate styling in my dance life in the future. But, again, I digress.

Here's the skinny on the beautiful bread:

Vanoca

1             pkg. dry yeast
1/4        cup water at about 110 degrees
1            cup half and half
1/2        cup sugar
1/2        cup softened butter
4 1/2-5 cups all-purpose flour
2            eggs
1 tsp.     grated lemon rind
1/4        teaspoon mace
1             cup golden raisins
1             cup blanched, slivered almonds

Soften yeast in water. Add 1 teaspoon sugar to mixture. Scald half and half by heating over med-low heat until active bubbles form around edges of cream. Combine cream, remaining sugar, salt, and butter in stand mixer. Combine with paddle attachment. Allow to cool to lukewarm.

Stir about two cups of flour into cream mixture. Add eggs and mix well. Stir in yeast mixture. Add lemon peel, mace, raisins, almonds, and remaining flour to make a soft dough. Mix at this point with dough hook, if you have it. Let rest 10 minutes in mixer bowl.

Knead on a floured surface until smooth and elastic. Place in a lightly greased large bowl. Run dough around in bowl to grease on all sides. Cover and let rise in warm place until double, about 1 1/2 hours.

Punch down dough and allow to rise again, for about one hour. Divide dough into two balls. Cover with the bowl and let rest for ten minutes. Divide one dough ball into halves. Divide one of the halves into thirds. Roll each third into a rope about eight inches long. Roll with your hands as if you're making ropes out of Silly Dough or clay. Pinch the ends together and braid. You should end up with a braided loaf about five to six inches long. Divide the second half into half again. Take one of the halves, divide into three sections, and roll into ropes again. These ropes will be the same length, but smaller in circumference. Pinch and braid as in the first braid, and place on top of the first braid, pinching ends, and tucking under if it is long enough. If not, simply pinch the ends of the two braids so that they form one loaf. With the remaining ball of dough, separate into two pieces, and roll them into ropes. Twist these two ropes as if you were making a candy cane (I know . . . who makes candy canes? Work with me here). Place the twisted dough right down the center of the loaf, pressing down slightly. Tuck ends under.

Repeat with the second ball. Seriously.

After braiding the loaves, place in warm place to rise again until double. I found the first loaf was rising while I was shaping the other one. This will take about thirty minutes or so.

Bake at 350 degrees about 30 minutes. If loaves seem to be browning too quickly, place a sheet of foil on top (or, as my grandmother did, a brown paper bag).

Cool, if desired, dust with powdered sugar before serving. Slice into moderately-thin slices to serve, or thicker slices to toast. This is heaven -- heaven, toasted with sweet butter.

Makes two large loaves.

I am sorry that I don't know how to wish you happy holidays in the language of Czechoslovakia (my grandmother said her parents spoke bohemian). So, in the language of my father's family, and that of Dickens, I wish you a very Merry Christmas, and God bless us, everyone!

And, adding to the loaf of bread, and the glass of scotch is thou. Thank you all so much for reading and supporting my blog in 2010. See you in 2011!