Czech Christmas Bread

Name: Czech Christmas Bread
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: 2 loaves.
Ingredients: 2 packages (1/4 ounce each) active dry yeast; 1/2 cup warm water (110° to 115°); 3/4 cup sugar; 3/4 cup warm milk (110° to 115°); 1/2 cup butter, softened; 2 Nellie’s Free Range Eggs; 1 tablespoon grated lemon peel; 1 teaspoon salt; 1/4 teaspoon ground mace; 5-1/2 to 6 cups all-purpose flour; 3/4 cup golden raisins; 1 egg yolk; 1 tablespoon water

My grandmother and aunt used to bake these lovely, traditional loaves every Christmas. I like my sliced toasted and buttered for breakfast.

Ingredients

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
3/4 cup sugar
3/4 cup warm milk (110° to 115°)
1/2 cup butter, softened
2 Nellie’s Free Range Eggs
1 tablespoon grated lemon peel
1 teaspoon salt
1/4 teaspoon ground mace
5-1/2 to 6 cups all-purpose flour
3/4 cup golden raisins
1 egg yolk
1 tablespoon water

Directions

In a large bowl, dissolve yeast in warm water. Add the sugar, milk, butter, eggs, lemon peel, salt, mace and 3 cups flour. Beat on medium speed for 2 minutes or until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; knead in raisins. Divide dough into six equal portions. Shape each into a 20-in. rope. Place three ropes on a greased baking sheet; braid. Pinch ends to seal and tuck under. Repeat with remaining ropes.
Cover and let rise in a warm place until doubled, about 45 minutes. Beat egg yolk and water; brush over loaves. Bake at 350° for 25-30 minutes or until golden brown. Cool on wire racks.

Originally published as Houska (Czechoslovakian Bread) in Country Woman Christmas 2007