Houska Recipe
Yield: 1 servingsYield: 1 servings
Recipe by luhu.jp
Ingredients:
1: ***** sponge*****,
1 pkg: yeast,
1/2 cup: lukewarm water,
2 cup: milk,
4 cup: flour,
1/2 teaspoon: sugar,
1: *****dough*****,
1/2 cup: butter,
2/3 cup: sugar,
2 teaspoon: salt,
3: eggs -- well beaten,
1/2 teaspoon: ground nutmeg,
1: lemon rind -- grated,
4 cup: flour (up to 5 cups),
3/4 cup: seedless raisins,
1: chopped nuts,
1: *****glaze*****,
1: egg -- beaten,
1/4 cup: milk,
Directions:
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 flour 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
Yield: 1 servings
Source from luhu.jp
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 flour 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
Yield: 1 servings
Source from luhu.jp