| 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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