Bulka bread recipe

Bulka Bread recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
The Bulka bread recipe is a classic Eastern European bread that is soft, fluffy, and perfect for any occasion. This recipe has been passed down through generations, ensuring its authenticity and deliciousness. With simple ingredients like flour, yeast, sugar, and salt, you can easily recreate this traditional bread at home. Whether you enjoy it for breakfast, as a sandwich, or as a side dish, Bulka bread will surely satisfy your cravings.

Keywords: Bulka bread, Eastern European, soft, fluffy, traditional, homemade.

Bulka bread recipe details

Bulka bread recipe, recipe Rating: 4.5
Number of votes:97 

Ingredients

2 and a half tsp active dried yeast

120 ml warm water, 40-45°C/100-110°F

350 g plain flour

2 large eggs, beaten

2 large eggs yolks only, beaten

3 tbsp sunflower oil

3 tbsp caster sugar

1 ¼ tsp salt

For the Glaze:

1 medium egg, beaten

1 pinch(es) salt

poppy seeds

Instructions

The dough used here may also be used to make the plaited loaf, Challah, that is of identical origins.

Glaze:beat the egg together with the salt.

Dough:Mix the yeast with the water in a bowl and leave for 5 minutes.

Add about 70g of the flour, followed by the eggs, yolks, oil, sugar and salt and mix together until well blended. Gradually stir in the remaining flour until the dough comes together. Knead for about 8 minutes either by hand or using an electric mixer and dough hook until smooth and elastic and no longer sticky. If too sticky, add a little more flour and knead until no longer sticky.

Transfer dough to an oiled bowl and turn the dough over to coat it. Cover with cling film and allow to rise in a warm place until doubled in size, about 1-1½ hours. Punch the dough down, knead for a few seconds and refrigerate whilst covered until again almost doubled in size (4-12 hours – the slow rise is essential).

Grease a 2lb loaf tin and preheat the oven to Gas Mark 5, 375F, 190C.

Divide the dough into 2 equal amounts – weigh if necessary. Divide one half about 55/45 and form each portion into balls. Repeat for the other half.

Place one of the smaller balls tightly at one end of the tin, followed by the two larger balls and finally the final smaller one, arranged symmetrically.

Cover the tin loosely with oiled cling film, and allow to rise until almost doubled once again. Remove covering and brush surfaces with some of the glaze.

Bake for about 30-35 minutes until golden brown and well risen. The bottom of the loaf should sound hollow when tapped.

Allow to cool slightly. Brush additional glaze and sprinkle with poppy seeds. Allow to cool fully on a wire rack.

If plaiting, divide the dough into three equal amounts and roll each by hand to a strand about 15 inches (38cm) long and about 1½ inches (35-40mm) thick. Taper both ends of all strands and dust them lightly with flour. Place the strands parallel to each other and in a row. Press the far ends of the strands together and fold them under. Separate the near ends by about the same distance as their diameter. Lift the left rope and place it between the middle and right strands. Lift the right-hand strand and place it between the left and middle. Then repeat this order until the strands are almost used. Press the tips of the strands together and fold underneath.

Move loaf to a baking tray, loosely cover with oiled cling film. Allow to rise until almost doubled in size. Remove film, glaze and bake as above. When baked, re-glaze as above and allow to cool completely before use.

Preparation time:
ca. 2 hrs
Resting time:
ca. 2 hrs
Grade of difficulty:
easy
Calories per portion:
n/a