Cozonac
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 36
Ingredients
6 cup Flour - Gold medal all purpose flour 1 cup Granulated Sugar 6 large Egg, fresh, whole, raw 1.5 serving Active Yeast 1 packet (Fleishman's) (by CHYNADAHLL) 1 tsp Vanilla Extract 1 tbsp Orange Peel 1 tbsp Lemon Peel 2 cup, packed Raisins 1 stick Butter, unsalted 2 cup Milk, 3.25%
Put milk and butter into large soup pot, heat and warm to about 100 degrees. Melt the butter. Add the sugar. Add the flavorings (vanilla, orange, lemon). Mix it up. (If you use living cake yeast break it up and add it here). Add the eggs. Add the raisins. Add flour half a cup at a time and stir with the back of a spatula. After a few cups of flour put in the powered active yeast. Keep adding flour.
Grease 3 medium size loaf pans with butter or Crisco.
By the 4th or 5th cup you need to stop using the stick to stir and grease your fingers. Have some warm water running and a towel near by to clean with. By now it will stop looking like cake batter and start to thicken. It will NEVER get to bread dough texture. What it will do is be sticky and stick to your fingers as you knead and squish it to get the flour in. Keep adding flour. Stop at around 5 1/2 cups unless it seems too think a mixture, then add another quarter cup and maybe go the full six cups.
Put lumps of this into your greased loaf pans until all the mixture is used up and the pans around about half way filled. Pat them down to even out and coat it side to side as much as possible.
In a warm (not hot) area, like a counter next to the kitchen where the oven is on, but NOT on top of the stove or that close to the oven. Place your loaf pans and cover with a clean cloth or towel.
Check every hour to see how it is rising. If it fails to rise the mixture was too hot or the yeast too old.
Heat the over to 375.
After two to four hours it should rise all the way up to the top. Remove the towel and let rise a little more.
Pop into the preheated over for 35-45 minutes. The top should be entirely dark brown.
Remove from oven, turn over the pans on a clean towel or cloth and the loaf should just fall out. It should be a light brown across the bottom.
Wait a few minutes. Cut and serve hot.
Wrap up the rest.
To rejuvenate the left overs, cut a slice, put it on a paper towel, pop it into the microwave fot 10-15 seconds. This makes it return to fresh out of the oven smell, feel and taste.
Serving Size: I slice
Grease 3 medium size loaf pans with butter or Crisco.
By the 4th or 5th cup you need to stop using the stick to stir and grease your fingers. Have some warm water running and a towel near by to clean with. By now it will stop looking like cake batter and start to thicken. It will NEVER get to bread dough texture. What it will do is be sticky and stick to your fingers as you knead and squish it to get the flour in. Keep adding flour. Stop at around 5 1/2 cups unless it seems too think a mixture, then add another quarter cup and maybe go the full six cups.
Put lumps of this into your greased loaf pans until all the mixture is used up and the pans around about half way filled. Pat them down to even out and coat it side to side as much as possible.
In a warm (not hot) area, like a counter next to the kitchen where the oven is on, but NOT on top of the stove or that close to the oven. Place your loaf pans and cover with a clean cloth or towel.
Check every hour to see how it is rising. If it fails to rise the mixture was too hot or the yeast too old.
Heat the over to 375.
After two to four hours it should rise all the way up to the top. Remove the towel and let rise a little more.
Pop into the preheated over for 35-45 minutes. The top should be entirely dark brown.
Remove from oven, turn over the pans on a clean towel or cloth and the loaf should just fall out. It should be a light brown across the bottom.
Wait a few minutes. Cut and serve hot.
Wrap up the rest.
To rejuvenate the left overs, cut a slice, put it on a paper towel, pop it into the microwave fot 10-15 seconds. This makes it return to fresh out of the oven smell, feel and taste.
Serving Size: I slice
Nutritional Info Amount Per Serving
- Calories: 158.5
- Total Fat: 3.8 g
- Cholesterol: 39.3 mg
- Sodium: 18.6 mg
- Total Carbs: 28.2 g
- Dietary Fiber: 1.0 g
- Protein: 3.8 g
Member Reviews