Recipe: Houska (Czechoslovakian Christmas Bread)

HOUSKA (CZECHOSLOVAKIAN CHRISTMAS BREAD)

8 cups unsifted flour
1/2 pound (1 cup) butter
2 cakes yeast
1 tablespoon plus 1 cup sugar, divided use
1/2 cup sweet cream (or canned evaporated milk)
2 cups milk, scalded and cooled
1 tablespoon salt
2 whole eggs plus 2 egg yolks
1 cup blanched almonds, chopped*
1 cup seedless raisins*
1 teaspoon grated lemon rind
1 teaspoon mace (or 1 teaspoon ground nutmeg)
FOR DECORATING:
confectioner's sugar or confectioner's sugar icing
candied fruit (optional)

In a large bowl, work butter and flour until blended; set aside.

Put yeast, 1 tablespoon sugar and sweet milk in a cup for a few minutes. Combine milk mixture, remaining 1 cup sugar and salt and stir well; set aside.

Beat eggs and egg yolks until light and add to milk and sugar mixture and dissolved yeast. Add to flour mixture. Add almonds, raisins, (plumped in water and drained well) and lemon rind. Knead dough thoroughly. Cover and let rise for 2 hours.

Punch down and shape into smooth round ball. Roll out and cut 9 strips of dough, each about 18 inches long. Braid four for the bottom, three to place on top of that and twist two together for the top. Place on lightly greased cookie sheet at least 20 Inches long. If desired; brush top with beaten egg yolk and decorate with chopped almonds. Cover with cloth, put in a warm place. Let rise another hour.

Bake 350 degrees F for 30 minutes; then reduce heat to 250 degrees, for another 30 minutes. Cool on a rack before decorating.

TO DECORATE:
Dust Houska with confectioners sugar after baking. (I make frosting and decorate with candied fruit.)

*VARIATION:
I add 3/4 to a cup of diced candied fruit with the raisins and use walnuts, instead of almonds.

Source: alt.bread.recipes/The Admiral