Hungarian Loaf Recipe

Home : Contact

Choose Another Recipe

Recipe Categories:
Bread; Breads; Hungarian

You are viewing:
Hungarian Loaf Recipe

This section contains bread recipes, both for breadmakers and old fashioned loaf baking. You can also find recipes for rolls, muffins, bagels, cornbread and more. In fact, there are enough bread recipes to start your own bakery!

Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.

Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.

These bread recipes are part of our collection of over 60,000 recipes.

Looking for more information on Baking Bread, try the sites below:

Bread Tips
Bread Machine Tips
Breadmachine Recipes

Hungarian Loaf

Ingredients

1 cup water
2 small eggs
2 package dry yeast
1 1/2 tsp salt
6 tbsp sugar
1/2 cup instant nonfat milk, plus
2 tbsp instant nonfat milk
1/2 cup shortening
3 3/4 cup all-purpose flour
1 1/2 cup pastry flour
1/3 cup brown sugar, packed
1 tbsp ground cinnamon

HONEY SMEAR

6 tbsp brown sugar, packed
5 1/2 tbsp sugar
1 tbsp butter
1/4 cup margarine
2 tbsp honey
1 1/2 tsp vanilla
1 1/2 tsp ground cinnamon
1 1/2 tsp hot water
1/2 cup whole pecans or walnuts =or=- up to, double amount

Preparation

Combine 1 cup water, eggs, yeast, salt, 6 tablespoons sugar, nonfat
milk powder, shortening and flours in mixing bowl. Mix 6 minutes on
medium speed. Add 1/3 cup brown sugar and 1 tablespoon cinnamon and
mix 1/2 minute. Cover and let rise 1 1/2 hours until doubled in bulk.

To make honey smear, combine 6 tablespoons brown sugar, 5 1/2
tablespoons sugar, butter, margarine, honey, vanilla, 1 1/2 teaspoons
cinnamon and hot water in mixing bowl. Cream until light and well
blended. Divide honey smear in half. Pour each half into well-greased
8- x 4-inch loaf pan. Sprinkle bottom of each pan with half of
pecans. Divide dough in halves shape into loaves. Place each half in
pans over honey smear. Let rise until doubled. Bake at 350F 35
minutes, or until bread sounds hollow when tapped.

Makes 2 loaves

Created by: Jensen's Market, Blue Jay, Calif.

(C) 1992 The Los Angeles Times Recipe courtesy of: Karen Mintzias, 28
Jan 93 15:53:10

Servings: 2