1 ***** sponge*****
1 package yeast
1/2 cup lukewarm water
2 cup milk
4 cup flour
1/2 tsp sugar
1 *****dough*****
1/2 cup butter
2/3 cup sugar
2 tsp salt
3 eggs -- well beaten
1/2 tsp ground nutmeg
1 lemon rind -- grated
4 cup flour (up to 5 cups)
3/4 cup seedless raisins
1 chopped nuts
1 *****glaze*****
1 egg -- beaten
1/4 cup milk
A Recipe for
Houska
I will not eat oysters. I want my food dead - not sick, not wounded - dead. |
| Woody Allen |
There is no love sincerer than the love of food. |
| George Bernard Shaw, "The Revolutionist's Handbook," Man and Superman |
The next time you feel like complaining, remember that your garbage disposal probably eats better than 30 percent of the people in the world. |
| Robert Orben |
This Recipe for Houska is one of thousands in the Recipes-to-go Bread Cookbook.
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| Alphonse Allais |
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Tell me what you eat, I'll tell you who you are. |
| Anthelme Brillat-Savarin |
No man is lonely while eating spaghetti--it requires so much attention. |
| Anonymous |
This is a recipe for Houska from the recipe cookbook of Recipes-to-go (Bread)
There is no love sincerer than the love of food. |
| George Bernard Shaw, "The Revolutionist's Handbook," Man and Superman |
“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
| Waverly Root (1903-1982) |
Eat drink and be merry, for tomorrow they may make it illegal. |
| Anonymous |
Food is an important part of a balanced diet. |
| Anonymous |
“Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.” |
| Georges Blanc, Ma Cuisine des Saisons |
We should look for someone to eat and drink with before looking for something to eat and drink... |
| Epicurus |
To make the sponge : Stir yeast and sugar into lukewarm water; let
stand a few minutes. Scald and cool milk to lukewarm. Add softened
yeast to milk. Add the flour; beat smooth. Let rise in warm place
until light and bubbly. To make the dough: Cream together the butter,
sugar and salt. Add beaten eggs, nutmeg and lemon rind. Blend this
mixture with the risen sponge. Thicken with enough flour to make a
stiff dough. Add raisins and nuts dusted with flour. Knead until
smooth and elastic. Place in a greased bowl; brush lightly with
shortening. Cover; let rise in warm place until double in bulk. Turn
out on a lightly floured board; shape into houska loaf. Brush top
with egg mixed with milk. Bake 45 minutes at 350F.
Recipe By : St. Ludmila Catholic Church Cookbook
Serves: 1
Houska Recipe brought to you by Recipes To-Go