Hoska (Bohemian Sweet Bread)

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

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.