| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | Czech | Breads, Czech | 1 | Servings |
INGREDIENTS
| 1 | pk | Yeast |
| 1/2 | c | Lukewarm Water |
| 2 | c | Milk |
| 4 | c | Flour |
| 1/2 | ts | Sugar |
| 1/2 | c | Butter |
| 2/3 | c | Sugar |
| 2 | ts | Salt |
| 3 | Eggs; Well Beaten | |
| 1/2 | ts | Ground Nutmeg |
| 1 | Lemon Rind; Grated | |
| 4 | c | Flour (Up To 5 Cups) |
| 3/4 | c | Seedless Raisins |
| Chopped Nuts | ||
| 1 | Egg; Beaten | |
| 1/4 | c | Milk |
INSTRUCTIONS
SPONGE DOUGH GLAZE To make the sponge : Stir yeast and sugar into lukewarm water; let stand a few minutes. Scald and cool milk to lukewarm. Add softened yeast to milk. Add the flour; beat smooth. Let rise in warm place until light and bubbly. To make the dough: Cream together the butter, sugar and salt. Add beaten eggs, nutmeg and lemon rind. Blend this mixture with the risen sponge. Thicken with enough folur to make a stiff dough. Add raisins and nuts dusted with flour. Knead until smooth and elastic. Place in a greased bowl; brush lightly with shortening. Cover; let rise in warm place until double in bulk. Turn out on a lightly floured board; shape into houska loaf. Brush top with egg mixed with milk. Bake 45 minutes at 350F. Recipe by: St. Ludmila Catholic Church Cookbook Posted to Bakery-Shoppe Digest V1 #176 by Sharon Raghavachary <schary@earthlink.net> on Jul 31, 1997
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