Breads Yeast: Houska 02 by Recipe Cottage

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	Houska 02

		Houska 1 package active dry yeast 1/2 cup sugar 1/4 cup warm water (105 to 115 degrees) 4-5 cups all-purpose flour 1 teaspoon salt 1 1/2 cups whole milk 1/2 cup (1 stick) unsalted butter 8 ounces raisins 1 large egg yolk, lightly beaten 1/4 cup chopped almonds Stir yeast and 1 teaspoon of the sugar into the warm water in small bowl, let stand until foamy, about 5 minutes. Combine 1 1/2 cups of the flour and salt in a large mixing bowl. Make a well in center and add 1 cup of the milk and the yeast mixture. Stir until smooth. Cover and place in a warm spot, let rise until doubled, about 2 hours. Combine remaining milk, remaining sugar and butter in a small saucepan. Heat gently until butter melts. Cool to lukewarm. Add to risen dough. Stir in enough of remaining flour to make a soft dough. Mix in raisins. Turn dough onto a floured board. Knead until supple and elastic, 8 to 10 minutes. Return to large mixing bowl, cover and let rise until doubled, 1 to 1 1/2 hours. Punch down dough. Traditionally, houska is shaped as a three-strand braid but it also can be shaped into an oblong free-form loaf. Shape as desired and place on a greased baking sheet. Cover loosely and let rise until doubled, 35 to 40 minutes. Heat oven to 375 degrees. Brush top with egg yolk and sprinkle with almonds. Bake at 375 degrees until nicely browned, 35 to 40 minutes. Cool on a wire rack before slicing.