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
 * 1/2 cup warm water
 * 3/4 cup scalded milk
 * 1/4 cup granulated sugar
 * 1/3 cup margarine
 * 1 teaspoon salt
 * 4 1/4 - 4 3/4 cups flour, divided
 * 2 eggs
 * 1/4 teaspoon mace
 * 1/2 cup golden raisins
 * 1/2 cup sliced almonds

Directions
Mix the honey and warm water to dissolve, add yeast.  In a small saucepan, heat the milk almost to boiling point, then remove from heat.  Combine the scalded milk, sugar, margarine, and salt; cool to lukewarm. Stir 1 cup of flour into milk mixture, beat well.  Stir in the yeast mixture.  Add eggs and beat well.  Add mace, raisins, and almonds.  Add 3 more cups of flour, stirring to make a soft dough. 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.  Place the dough in a lightly greased bowl, turning the dough once to grease all sides.  Cover and let rise in a warm place until dough is double in size (about 1 hour). Punch down dough and divide into 5 pieces, 3 the same size, 2 slightly smaller.  The 3 larger pieces are rolled out to form a 17-inch roll and then braided together.  This is the bottom row.  The 2 smaller pieces are rolled out and twisted together and placed on top of the 3-braid piece, tucking the ends under.  Assemble on a cookie sheet with parchment paper on the diagonal.  Let the Houska rise in a warm place until about double in size.<BR> Rush the tops with milk. <BR> Bake in a 350 degree F oven for 30 minutes or until golden brown. <BR> Brush the tops lightly with butter when the loaves are still warm for a softer crust.