Houska Recipe

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Houska Recipe

This section contains bread recipes, both for breadmakers and old fashioned loaf baking. You can also find recipes for rolls, muffins, bagels, cornbread and more. In fact, there are enough bread recipes to start your own bakery!

Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.

Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.

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Houska

Ingredients

1 ***** sponge*****
1 package yeast
1/2 cup lukewarm water
2 cup milk
4 cup flour
1/2 tsp sugar
1 *****dough*****
1/2 cup butter
2/3 cup sugar
2 tsp salt
3 eggs -- well beaten
1/2 tsp ground nutmeg
1 lemon rind -- grated
4 cup flour (up to 5 cups)
3/4 cup seedless raisins
1 chopped nuts
1 *****glaze*****
1 egg -- beaten
1/4 cup milk

Preparation

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

Servings: 1