Recipezaar: Russian,Breads recipes

Fruit and Nut Filled Pastry (Vegan)

Tue, 29 Jan 2002 08:46:15 -0500

This is a dessert we traditionally serve on Tu B'Shvat, the Jewish tree holiday. -- posted by Mirj

Oven-rack Baked Potatoes

Tue, 29 Jan 2002 12:28:09 -0500

These sliced potatoes are so very simple to make and extremely tasty. This recipe originated with my Russian grandmother over 100 years ago, however, they baked them in an outside oven as they did not have the modern facilities of today. -- posted by William (Uncle Bill) Anatooskin

Brunch Braid

Wed, 03 Apr 2002 11:44:08 -0500

A lovely dough filled with a yummy sausage filling. Mushrooms could be added when sauteing. -- posted by MizzNezz

Tea and Lime Loaf

Wed, 17 Apr 2002 10:23:06 -0400

Take a step out of the ho-hum ordinary, with this delicious cake. Delicately flavored with lime. -- posted by 1Steve

Ted's Baba's Special Recipe

Mon, 30 Sep 2002 22:00:20 -0400

This is an old recipe handed down from grandmother through 3 generations. The ingredient amounts and instructions are scant and will have to be adjusted to your likeing. Sometimes they are served with cottage cheese on the side and nearly always with sauerkraut. This dish forms part of a Ukrainian festive meal. My friend that gave me the recipe did not know the actual name of the dish. -- posted by Bergy

Uncle Bill's Pyrahi Dough

Sun, 09 Feb 2003 20:03:42 -0500

This recipe goes back to the good old days. My grandmother taught me how to make the pyrahi when I was very young. -- posted by William (Uncle Bill) Anatooskin

Russian Black Bread

Sun, 06 Apr 2003 20:25:11 -0400

This is a "tried & true" recipe for Russian Black Bread that I've had for years. I have no idea where I got it from, perhaps the back of the rye flour bag or yeast envelope. Prep time includes rising times. January 2009: Recently while going through a box of old cookbooks (stored in my attic), I came across the original copy of this recipe. It is from a 1945 newspaper advertisement for the National Biscuit Company's (aka "Nabisco" ) 100% Bran Cereal. (BTW, Instant coffee has been commercially marketed in the USA since 1910.) -- posted by Dee514

Paska (Easter Bread)

Fri, 18 Apr 2003 20:02:20 -0400

This is an adopted recipe. Original intro: "This Russian-Mennonite sweet bread is traditionally served at Easter. This is my mother's recipe, which I prefer to all others. We always ate it for breakfast, along with coloured hardboiled Easter eggs." Thanks Zenith/Cornelia -- posted by * Pamela *

Zwieback

Fri, 18 Apr 2003 20:02:33 -0400

This is an adopted recipe. Original intro: "Traditional Russian-Mennonite double buns: buns with a little knob or mini-bun on top." (Thanks Zenith/Cornelia) -- posted by * Pamela *

Hungarian Butterhorns

Thu, 19 Feb 2004 19:59:36 -0500

simple little crescent cookies. -- posted by andypandy

Peppernut Tea Bread

Mon, 10 Oct 2005 18:04:20 -0400

All the peppery spiciness of the Russian/Eastern European cookie in a quick bread. This recipe appeard in Cooking Light and is being submitted (untried) for the Zaar World Tour. -- posted by justcallmetoni

Karavay

Mon, 17 Oct 2005 17:24:14 -0400

This is a traditional Russian bread served in restaurants, much as ours serve Italian breads. Russians measure ingredients for breads by weights, so this recipe may look a little different than you are used to but it works out well. -- posted by Pa. Hiker

Dill and Onion Bread

Tue, 25 Oct 2005 10:12:05 -0400

A Russian recipe from the Frugal Gourmet on our Immigrant Ancestors. This is a hearty bread which goes well with stew. This recipe is so easy if you have a kitchenaid mixer. And it's delicious! Cook time includes rise time. I like to freeze one loaf for later. -- posted by Kaarin

Cherry Kuchen (Pronounced Ku-Kah by My Family)

Mon, 01 May 2006 19:47:55 -0400

Old family recipe for a coffee cake with fruit topping from a region in Russia where a community of Germans lived. This is my father's version of the recipe which is almost sugar-free. Very good served warm with vanilla bean frozen yogurt or ice cream. -- posted by londongavchick

Armenian Bread Rounds - Bread Machine

Thu, 15 Jun 2006 22:10:12 -0400

Delicious flat bread, similar to foccacia. For a 1-1/2 pound capacity bread machine. Posted for Zaar World Tour II. -- posted by Charmie777

Russian Black Bread (Rolls or Loaves)

Mon, 10 Jul 2006 22:27:05 -0400

This is a heavy, dark bread. Posted for ZWT 2006. This recipe makes either 24 rolls or 2 round loaves. Cooking time includes rising times, and will also depend on whether you're making rolls or loaves. -- posted by Annisette

Russian Easter Bread

Wed, 12 Jul 2006 15:47:13 -0400

This bread is traditional for Easter in Russia and Eastern Europe. NOTE: Special equipment: 2 (5- to 6-cup) soufflé dishes or 2 (2-lb) cleaned empty coffee cans -- posted by Charmie777

Russian Honey and Dried Fruit Bread

Wed, 12 Jul 2006 15:54:49 -0400

This rich Russian version of fruitcake is surprisingly easy to make, and because it uses honey rather than white sugar, its more healthful, too. -- posted by Charmie777

Russian Rye Bread With Dried Cranberries

Fri, 10 Nov 2006 14:44:35 -0500

A rye sweetened lightly with dried cranberries. Mixed in the bread machine then baked in the oven. Optional but really tasty in this bread is nigella ( ni-JELL-uh ) also known as black onion seeds/kalonji/calonji/ habasoda/ketza/Better known as black caraway. This has a subtle flavor that's often used to enhance vegetable dishes. -- posted by ~Rita~

Khachapuri (Georgian Feast Bread)

Sat, 11 Nov 2006 01:30:36 -0500

This is SO good! It's a project for a day when your feeling creative. Georgians make this bread into a large loaf for special occasions, but street vendors also sell it in smaller, tart-sized diamonds, or "beggars' purses". -- posted by Annacia

Black Bread (Bread Machine)

Sun, 11 Feb 2007 22:41:48 -0500

A dark Russian rye bread made in the ABM. This uses applesauce for the fat, but vegetable oil can be used instead. Cook times will vary, depending on your machine. -- posted by mikekey

Russian Cheese Piroshki

Wed, 14 Mar 2007 22:17:45 -0400

A sweetness that will melt in your mouth and spoil your taste buds. This is a traditional Russian cheese making process that takes THREE days. Use frozen rolls for dough, they taste better and save you time and frustration. -- posted by Dasha

Caucasian Thin Bread (Lavash)

Thu, 10 May 2007 15:37:08 -0400

In America and in Mexico, the tortilla is indispensable as a component of the Latino, Tex-Mex or South American meal. Lavash, like the tortilla graces many a Russian table. It is so thin it is mainly used for wrapping around pieces of cheese, grilled meats, or simply sprigs of fresh herbs and spices. This bread keeps extremely well in an airtight container. To freeze it, simply wrap it first in aluminum foil. Just re-heat in the oven before serving. -- posted by Witch Doctor

Russian Black Bread

Wed, 23 May 2007 09:25:43 -0400

From olden times bread in Russia was the evidence of hard work, prosperity and fortune. Guests were welcomed with bread, holiday tables were decorated with delicious pies and pancakes. Yeast dough is most popular in Russian cooking. -- posted by Witch Doctor

Yutangza - Steamed Cilantro Buns

Tue, 07 Aug 2007 16:52:13 -0400

These Russian dinner buns go well with my Recipe #188669. NOTE: Russian flour is usually a blend of traditional white and wheat flours. You can use all white, but never all wheat. -- posted by Pa. Hiker

Sour Cream Babka

Sat, 07 Jun 2008 18:50:35 -0400

From Cooking Light: "Russian immigrants gloried in Easter babkas - enriched yeast breads studded with dried fruits and nuts. For a more traditional babka, omit the amaretto and use dried sour cherries and candied cherries in place of cranberries and raisins." Posted for ZWT4, Eastern Europe. -- posted by Kitchen Witch Steph

Hearty Sour Rye Bread

Wed, 25 Jun 2008 19:51:58 -0400

Posting for ZWT4, Eastern Europe. I like the idea that this recipe does not require a sour dough starter. It is from Cooking Light. There intro: "These loaves of sour rye were everyday fare for Mennonites living on the Russian steppes. They were made with a natural sourdough starter and baked in ovens that were fueled by prairie grasses. In this recipe, yogurt replaces the sourdough starter." -- posted by Kitchen Witch Steph

Bread Machine Buckwheat Bread

Wed, 02 Jul 2008 01:10:15 -0400

This is a great dinner bread recipe from Madge Rosenberg's cookbook, The Best Bread Machine Cookbook Ever: Ethnic Breads, in the Eastern Europe section. This is for the large 1 1/2 pound loaf. She says, "Buckwheat blini, caviar, and vodka are the classic Russian culinary triangle. Substitute thin slices of buckwheat bread for the blini for an easy, sophisticated first course. If you toast the slices, brush them with melted butter just before serving. Golden caviar and salmon roe are good economical substitutes for imported beluga or sevruga. Small dishes of sour cream, finely chopped hard-cooked egg yolks and egg whites, and minced onion are part of the traditional presentation. For a festive New Year's Eve celebration, switch to Champagne instead of vodka." -- posted by mersaydees

Russian Coffee Can Cake (Kulich)

Tue, 22 Jul 2008 03:35:42 -0400

This is a sightly less complicated take on the traditional Russian Coffee cake. It does still require mulitple risings. It's baked in a coffee can to make a great presentation. There is also a lemon icing that goes on top.This recipe requires 2, 1lb coffee cans. -- posted by Chef Jean

Romanov Russian Black Bread

Wed, 29 Oct 2008 18:05:48 -0400

Delicious traditional Russian black bread -- posted by gangstasweety4ever

Russian Black Bread

Wed, 29 Oct 2008 18:06:09 -0400

The vinegar adds a bit of a bite -- posted by gangstasweety4ever