Recipe - Houska

SPONGE
1 pack Yeast
One half cup Lukewarm Water
2 cup Milk
4 cup Flour
One half teaspoon Sugar

DOUGH
One half cup Butter
2/3 cup Sugar
2 teaspoon Salt
3 Eggs; Well Beaten
One half teaspoon Ground Nutmeg
1 Lemon Rind; Grated
4 cup Flour (Up To 5 Cups)
Three fourths cup Seedless Raisins
Chopped Nuts

GLAZE
1 Egg; Beaten
One fourth cup Milk

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 BakeryShoppe
Digest V1 #176 by Sharon Raghavachary schary@earthlink.net on Jul 31,
1997