Traditional Baking Champion "Vanocka" or "Houska" Czech Braided Bread Rose Wahl, Wheaton ½ cup warm water (105°-115°F) 2 packages active dry yeast 1 ½ cups Steffens milk, scalded* and cooled 1 cup sugar 2 teaspoons Carey salt ½ teaspoon ground mace 2 Dillon's eggs, beaten 8 - 8 ½ cups Hudson Cream short patent unbleached all-purpose flour, divided 1 cup Mid-America Farms butter 1 teaspoon grated lemon zest 1 cup seedless golden raisins (soaked in warm water 5 minutes and drained) ½ cup chopped or slivered almonds 1 egg yolk 1 tablespoon water In a large bowl, dissolve yeast in warm water, let stand 5 minutes. Stir in cooled milk, sugar, salt, mace, eggs and 3 cups of the flour to make a batter. Set aside. In a large mixing bowl, sift 5 cups flour. Add the butter and blend thoroughly with pastry blender or beater. Stir down the batter and add lemon zest, raisins and almonds. Add batter to flour mixture. Gradually add enough of the remaining flour to form a soft dough. Knead until smooth and elastic, 10 to 12 minutes by hand or with a dough hook. Place in greased bowl, cover and let rise in a warm (85°F) place until double. Punch down; divide dough in half. Cover and let rest for 10 minutes. For each loaf, divide each half into 10 pieces as follows: 4 larger pieces for the first, base braid; 4 pieces for second braid that should be a little smaller than those for the base braid; 2 pieces for the top twist that should be the smallest. For the first braid: Roll the four largest pieces into 16-inch-long ropes, tapering the ends. Place the ropes parallel to each other on a lightly greased baking sheet. Braid from the center out to each end. Pinch ends together. Using the side of your hand, make an indention lengthwise down the center of the braid. For the second braid: Roll the next four pieces into 16-inch-long ropes, tapering the ends. Loosely braid the 4 ropes, pinching the ends together. Place this braid on top of first one and make an indentation lengthwise down the center of the second braid. For the top twist: Roll the remaining 2 smaller pieces into 16-inch-long ropes. Twist ropes together and place on top of second braid. Pinch all the ends together and tuck underneath the loaf. Fasten ends with toothpicks and three in top to help the loaf hold its shape while baking. Shape remaining dough into a second loaf Cover, let rise until double in size. Beat egg yolk with 1 tablespoon water, carefully brush over surface. Bake in preheated 350°F oven for 35 to 40 minutes or until cake tester comes out dean and braid is a golden brown. If top browns too quickly, tent with heavy foil. Nutrient Analysis. One I -ounce portion provides 116 calories, 2 g protein, 18 g carbohydrates, 1 g dietary fiber, 4 g fat, 19 mg cholesterol, 16 mg calcium, 60 mg potassium, and 102 mg sodium. *Heat until steaming (170°F), but not boiling.  By Masta Pririp