Houska

Description
Adapted from Betty Crocker's International Cookbook. We had something similar at a wonderful local Swiss restaurant.

Ingredients

 * 1 package yeast
 * 3 tablespoon honey
 * ½ cup warm water
 * ¾ cup scalded milk
 * ¼ cup granulated sugar
 * ⅓ cup margarine
 * 1 teaspoon salt
 * 4¼ - 4¾ cups flour, divided
 * 2 eggs
 * ¼ teaspoon mace
 * ½ cup golden raisins
 * ½ cup sliced almonds

Directions

 * 1) Mix the honey and warm water to dissolve, add yeast.
 * 2) In a small saucepan, heat the milk almost to boiling point, then remove from heat.
 * 3) Combine the scalded milk, Sugar, margarine, and salt; cool to lukewarm.
 * 4) Stir 1 cup of flour into milk mixture, beat well.
 * 5) Stir in the yeast mixture.
 * 6) Add eggs and beat well.
 * 7) Add mace, raisins, and almonds.
 * 8) Add 3 more cups of flour, stirring to make a soft dough.
 * 9) Turn the dough onto a well-floured surface and knead until smooth and elastic, adding flour a little at a time to keep dough from sticking.
 * 10) Place the dough in a lightly greased bowl, turning the dough once to grease all sides.
 * 11) Cover and let rise in a warm place until dough is double in size (about 1 hour).
 * 12) Punch down dough and divide into 5 pieces, 3 the same size, 2 slightly smaller.
 * 13) The 3 larger pieces are rolled out to form a 17-inch roll and then braided together. This is the bottom row.
 * 14) The 2 smaller pieces are rolled out and twisted together and placed on top of the 3-braid piece, tucking the ends under.
 * 15) Assemble on a cookie sheet with parchment paper on the diagonal.
 * 16) Let the Houska rise in a warm place until about double in size.
 * 17) Rush the tops with milk.
 * 18) Bake in a 350 °F oven for 30 minutes or until golden brown.
 * 19) Brush the tops lightly with butter when the loaves are still warm for a softer crust.