| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
Czech |
Breads, Czech |
1 |
Servings |
INGREDIENTS
| 1 |
|
Yeast |
| 1/2 |
c |
Lukewarm Water |
| 2 |
c |
Milk |
| 4 |
c |
Flour |
| 1/2 |
t |
Sugar |
| 1/2 |
c |
Butter |
| 2/3 |
c |
Sugar |
| 2 |
t |
Salt |
| 3 |
|
Eggs, Well Beaten |
| 1/2 |
t |
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
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
A Message from our Provider:
“Jesus welcomes you back”