Recipe#2619

Title: Houska 02

From: esined@inforail.MV.COM (Denise Gaunt) 
 Newsgroups: rec.food.recipes 
 Subject: Houska 
 Date: 4 Aug 1995 10:58:00 -0600 
 Message-ID: m0sdHFr-000OsZC@inforail.mv.com 

1 package active dry yeast
 1/2 cup sugar
 1/4 cup warm water (105 to 115 degrees)
 4-5 cups all-purpose flour
 1 teaspoon salt
 1 1/2 cups whole milk
 1/2 cup (1 stick) unsalted butter
 8 ounces raisins
 1 large egg yolk, lightly beaten
 1/4 cup chopped almonds
 Stir yeast and 1 teaspoon of the sugar into the warm water in small
 bowl, let stand until foamy, about 5 minutes.
 Combine 1 1/2 cups of the flour and salt in a large mixing bowl.
 Make a well in center and add 1 cup of the milk and the yeast
 mixture.  Stir until smooth.  Cover and place in a warm spot, let
 rise until doubled, about 2 hours.
 Combine remaining milk, remaining sugar and butter in a small
 saucepan.  Heat gently until butter melts.  Cool to lukewarm.  Add
 to risen dough.  Stir in enough of remaining flour to make a soft
 dough.  Mix in raisins.
 Turn dough onto a floured board.  Knead until supple and elastic,
 8 to 10 minutes.  Return to large mixing bowl, cover and let rise
 until doubled, 1 to 1 1/2 hours.
 Punch down dough.  Traditionally, houska is shaped as a three-strand
 braid but it also can be shaped into an oblong free-form loaf.
 Shape as desired and place on a greased baking sheet.  Cover loosely
 and let rise until doubled, 35 to 40 minutes.
 Heat oven to 375 degrees.  Brush top with egg yolk and sprinkle
 with almonds.  Bake at 375 degrees until nicely browned, 35 to 40
 minutes.  Cool on a wire rack before slicing.