from Sue Komarek, Agnes Komarek
HOUSKA
1 c. milk, scalded
1/2 c. margarine/butter (1 stick)
3/4 c. sugar
1/2 teaspoon salt
2 pkg. dry yeast
1/4 c. warm water
3 eggs (beat 2 for the dough and 1 for the egg wash later)
6 c. sifted white flour
1 c. raisins (dark or golden)
Combine milk, margarine, sugar & salt
Cool to lukewarm
Sprinkle yeast over water in large bowl, stir until dissolved
Stir in cooled milk mixture (If the milk mixture is still hot from the scalded milk, you will kill the yeast)
Add 2 beaten eggs and 3 c. flour
Beat until smooth
Stir in raisins
Add remaining flour as needed
Beat well.
Turn out on lightly floured board, knead until smooth and elastic
Place in greased bowl, brush with shortening (I use spray Pam) and cover
Let rise in warm place free from drafts about 1 hour 15 min. to 1 hour 30. min. (You know it's ready when you stick your finger in the dough and it doesn't pop back up.)
Deflate the dough and divide it in half.
Take each half and divide into 3 pieces
Roll the 3 pieces until they are about 12" - 14" long
Braid the 3 pieces together, seal the ends by pushing them under the loaf, put on a cookie sheet
Repeat the process with the remaining 3 pieces. I put both finished loaves on the same cookie sheet
Let rise in warm place for at least one hour
Bake 350 degrees for 45 min
After 15 min of baking I brush each loaf with an egg that has been mixed with a little water to give it that shiny glazy look
Repeat after another 15 min of baking
Then, brush the loaves every 5 minutes until the 45 min is up. The loaves should nice and brown and shiny