Hoska (Bohemian Sweet Bread)
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| 1 (0.6 ounce) cake Compressed Fresh Yeast |
| 1/4 cup warm water (110 degrees F/45 degrees C) |
| 1/2 cup white sugar |
| 1/2 cup > butter |
| 1 egg, beaten |
| 1 teaspoon salt |
| 2 cups scalded milk |
| 6 cups all-purpose flour |
| 1 pinch ground ginger |
| 1 pinch ground mace |
| 1/2 cup golden raisins |
| 1 egg yolk |
| 1 tablespoon milk |
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| Directions |
| Dissolve yeast in warm water. |
| In a large bowl, cream sugar and butter. Add beaten egg and salt. Stir in cooled milk, and then the yeast. Add l l/2 cups sifted flour; beat to smooth batter. |
| Cover and let rise until light, about one hour. |
| Stir spices into the dough. Add 4 l/2 cups of flour to make a soft dough. Place on a lightly floured board, and knead until smooth and elastic. Knead in raisins. Put in a well oiled bowl, and turn once to coat the surface of the dough. Cover. |
| Set aside to rise until double in bulk, about 2 hours. |
| Divide dough into ten parts, roll into desired lengths, and let rise about l5 minutes. |
| On a heavily greased baking sheet, make a braid of three parts, and pinch the ends together. Twist the remaining two pieces together, and place along the middle of the braid. |
| In a small bowl, beat together egg yolk and milk; brush the loaf with this mixture. |
| Repeat 7. and 8. for the second loaf. |
| Let rise about 45 minutes. |
| Bake at 350 degrees F (175 degrees C) for 45 minutes. Transfer bread to a wire rack, and cool completely. |
| Cover while cooling with a towel to make a soft crust. |