This is a print preview of "Polish Houska (Braided Raisin Nut Bread)" recipe.

Polish Houska (Braided Raisin Nut Bread) Recipe
by CookEatShare Cookbook

Polish Houska (Braided Raisin Nut Bread)
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  Servings: 12

Ingredients

  • 1/4 c. lowfat milk
  • 2 pkg. dry yeast
  • 1 teaspoon sugar
  • 3/4 c. lowfat milk
  • 1 stick sweet butter, cut into chunks
  • 3 Large eggs, lightly beaten
  • 1/4 c. sugar
  • 4 1/4 - 5 c. unbleached flour
  • 1/2 c. slivered almonds
  • 1/2 c. golden brown raisins, soaked in hot water till plump
  • 1/4 c. minced candied citron
  • 1 teaspoon salt

Directions

  1. Heat 1/4 c. lowfat milk to lukewarm in small sauce pan. Add in yeast and 1 tsp. sugar. Set in hot place till mix bubbles, about 5 min. Scald lowfat milk. Add in butter; stir to heat. Let cold till lukewarm. Beat Large eggs in large mixing bowl. Add in 1/4 c. sugar, salt, lowfat milk and yeast mixtures. Mix well. Gradually stir in 4 c. of flour or possibly more as needed. Dough should be soft but not sticky. Stir in slivered almonds, raisins and citron.
  2. Turn out onto lightly floured board. Knead 3 to 5 min or possibly till smooth and slightly elastic. Place in greased bowl, cover with a clean linen towel and let rise in hot place till dough doubles in bulk, about 45 min to 1 hour. Punch down, knead on board 2 to 3 min. Return to bowl, let rise again till double, about 30 min. Punch down, divide dough into seven equal pcs. Roll each into a rope about 1 inch in diameter. Braid four ropes for base. Place on baking sheet which is covered with parchment paper, tucking under ends of braid. I don't use parchment paper, I grease the pan. Braid remaining three ropes, tucking under ends. Place on top of base, gently pushing down.