Houska The Best Recipes

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Houska

"This decorative Bohemian candy bread is a stunning edible bread sculpture. It's not easy to make, but is positive to electrify your guests! Try serving it warm for breakfast."

Ingredients :

1 cup milk
three/4 cup butter
1 1/2 (.25 ounce) applications active dry yeast
1/4 cup warm water (a hundred and ten degrees F)
2 eggs
1 egg, separated
6 cups bread flour
three/four cup white sugar
2 teaspoons lemon zest
1/four teaspoon ground mace
1/four teaspoon ground nutmeg

Instructions :

Prep : 30M	Cook : 20M	Ready in : 5H

Heat the milk in a small saucepan till it bubbles, then do away with from heat. Stir in the butter until melted; permit cool to lukewarm.
In a small blending bowl, dissolve yeast in warm water. Let stand till creamy, about 10 minutes. In every other small bowl, integrate 2 complete eggs with the egg yolk; beat gently.
In a huge mixing bowl, blend collectively 4 cups flour, white sugar, salt, lemon zest, mace and nutmeg. Make a nicely inside the middle of this aggregate and pour in the cooled milk, yeast combination and overwhelmed eggs. Beat properly until a free dough bureaucracy. Cover with a moist cloth and permit rise in a heat vicinity till doubled in quantity, approximately 3 hours.
Turn the dough out onto a gently floured surface. Gently knead the dough and steadily contain the last cup of flour. Continue kneading till the dough is clean and elastic, approximately 10 mins.
Divide dough into three quantities; 1 small, 1 medium and 1 big (or one the size of a tangerine, one the dimensions of an orange and one the dimensions of a grapefruit). Cut the largest piece of dough in half of and roll it out into 2 long ropes about 30 inches long. Twist the ropes together and place into a 8 inch diameter spiral and area it on a gently greased cookie sheet. Cut the medium size piece of dough in half and roll out into 2 ropes about 20 inches lengthy every. Twist the ropes collectively and place in a hoop on pinnacle of the first circle of dough. Roll the smallest piece of dough right into a rope about 12 inches lengthy. Coil this rope on pinnacle of the other dough. The finished loaf need to appear like a pyramid.
Place the exposed loaf in an unheated oven to upward thrust until doubled in size, approximately 2 hours. Remove the loaf from oven and preheat to 325 ranges F (165 degrees C).
Lightly beat the reserved egg white and brush over the loaf. Bake at 325 ranges F (one hundred sixty five levels C) for 30 to 40 mins or until gently browned. If bread starts offevolved to brown too quick, cover with aluminum foil and retain baking. Cool on cord rack.

Notes :

Reynolds® Aluminum foil can be used to hold meals moist, cook dinner it frivolously, and make clean-up less complicated.

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