Houska (Czech Braided Bread)

1/2 cup warm water (105-115F)
2 packages active dry yeast
1 1/2 cups milk, scalded and cooled
1 cup sugar
2 teaspoons salt
1/2 teaspoon ground mace
2 eggs, beaten
8 to 8 1/2 cups bread flour, divided
1 cup butter
1 teaspoon grated lemon zest
1 cup seedless golden raisins (soaked 5 minutes and drained)
1/2 cup chopped or slivered almonds
1 egg yolk
1 tablespoon water

In a large bowl, dissolve yeast in warm water; let stand 5 minutes.

Stir in milk, sugar, salt, mace, eggs and 3 cups of the flour to make a batter. Set aside.

Sift 5 cups flour into a large mixing bowl. Thoroughly blend in butter.

Stir down the egg batter; add lemon zest, raisins and almonds. Add to flour mixture. Stir in enough remaining flour to form a soft dough.

Knead 10 to 12 minutes by hand or with a dough hook until smooth and elastic. Place in a greased bowl; cover; let rise until double.

Punch down; divide in half; cover; let rest 10 minutes.

To shape, divide each half into 10 pieces: 4 larger pieces; 4 slightly smaller pieces; and 2 small pieces. Roll all pieces into 16-inch ropes, tapering the ends. Place the four largest ropes on a greased baking sheet and braid. Pinch ends together. Using the side of your hand, indent the center of the braid lengthwise.

Braid the 4 smaller pieces and lay this braid lengthwise on top of the first braid; indent again. Twist the final two pieces together and lay on top of second braid. Pinch all ends together and tuck underneath the loaf. Fasten ends and top with about 5 toothpicks so the loaf will hold its shape during baking. Cover; let rise until double. Beat egg yolk with 1 tablespoon water; brush on braids.

Bake in preheated 350F oven for 35 to 40 minutes or until cake tester come out clean. If top browns too quickly, tent with foil. Cool; remove picks.

Festival of Breads champion is from Rose Wahl, Wheaton
Source: Kansas Wheat Commission