Bohemian Houska - cooking recipe

Ingredients

4 1/2 to 5 c enriched flour
2 packages yeast
1/2 c milk
1/2 c water
1/2 c sugar
1/4 butter
2 tsp salt
2 eggs
1 tsp grated lemon rind
1 c golden raisins

Preparation

Stir together
2 c flour and yeast.
Heat milk, water, sugar, butter and salt over low heat until butter melts.
Cool to lukewarm.
Add liquid ingredients to flour-yeast mixture and beat until smooth, about 3 minutes on medium speed of electric mixer or 450 strokes by hand.
Stir in eggs, lemon rind and raisins.
Add flour to make a moderately stiff dough - about 2 - 2 1/2 cups. Turn on to lightly floured surface and knead until smooth and satiny, about 8 to 10 minutes.
Shape into ball and place in lightly greased bowl, turning to grease on all sides.
Cover and let rise in warm place (80-85 degrees) until doubled, about 2 hours.
Punch down; let rest 10 minutes.
Divide dough into 5 equal parts.
Roll each part into a 20 inch long rope.
Braid 3 ropes together and place on greased baking sheet.
Twist the remaining 2 ropes together and place over the braid.
Let rise in warm place until doubles, about 45 minutes.
Bake in preheated 350 degree oven for 35-40 minutes, or until done.
Cover with aluminum foil if necessary to prevent excessive browning.
The loaf may be frosted with a powdered sugar glaze or, before baking, brushed with milk and sprinkled with coarse salt or caraway seed.
Or it may be left plain, just brushing the top with butter after baking.