EASTER SWEET BREAD
During Easter I have
tried this recipe, made the calta and got it blessed at Easter Saturday's
Mass as the St.'s Cyril and Methodius Roman Catholic Church in New
Westminster by Father Kadlec.
I always wanted to bake
this bread as I remember my late mother used to bake a similar one every
Easter in Slovakia and we really liked it with ham, eggs, pickle and horse
relish. It was real treat.
Few years ago while
visiting the open-air museum of Liptov's village Pribilina I have bought a
book called "Ceremonial Holk Baking" and here is the recipe for
all of you:
7 Oz of icing sugar, 9 Oz
of butter, 4 Egg yolks, 35 Oz of regular flour four teaspoons of dry
yeast, salt, milk, 4 Oz of raisins, 4 Oz of almonds, one egg for glazing.
Mix butter, egg yolks and
sugar, add salt, flour, dry yeast, milk. Make a tough dough and let it
rise. Later separate the dough into two equal portions, depending on the
baking forms and add in equal amount of the raisins and most of the pealed
almonds cut up into slices. Put the dough to the forms and let it rise
again. You can see on the picture I did some designs.
In Slovak they are called
"Jidase" and they are ancient tradition. You can make a bird or
other rolled designs by separating some dough before adding the raisins
and almonds. After you finish your designs glaze the calta with beaten
Bake until golden.
Ludove obradne pecivo,
Eva a Frantisek Kyselica, Praca, Bratislava 1991
TO EASTER TRADITIONS
TO RECIPE CORNER
Published in the
Slovak Heritage Live newsletter Volume 2, No. 2, Summer 1994
Copyright © Vladimir Linder 1994
3804 Yale Street, Burnaby, British Columbia, Canada V5C 1P6
The above article may not be copied, reproduced, republished, or
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