Yield: 1 Servings
Measure | Ingredient |
---|---|
***** Sponge***** | |
1 pack | Yeast |
½ cup | Lukewarm Water |
2 cups | Milk |
4 cups | Flour |
½ teaspoon | Sugar |
*****Dough***** | |
½ cup | Butter |
⅔ cup | Sugar |
2 teaspoons | Salt |
3 | Eggs -- Well Beaten |
½ teaspoon | Ground Nutmeg |
1 | Lemon Rind -- Grated |
4 cups | Flour (Up To 5 Cups) |
¾ cup | Seedless Raisins |
Chopped Nuts | |
*****Glaze***** | |
1 | Egg -- Beaten |
¼ 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 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