Swallowtail Houska (parsley Bread)

From: hybl@umbc.edu (Dr. Albert Hybl)

Date: 7 Sep 1993 15:36:19 -0400

Petrzel Houska (Parsley Bread) — Swallowtail Twist

Cut about 2 cups of fresh parsley from your garden. Wash the parsley and
place into a Cuisinart food processor and chop into fine fragments. (This
should produce 2/3 to 3/4 cup of chopped parsley.) Don’t bother to remove
the parsley from the Cuisinart but change from using the chopping blade to
the plastic mixing blade.

Stir 1 package of dry yeast in 1 cup of warm water that contains 1 T.
honey; let stand. Place 1/2 cup (1 stick) of Fleishmann’s Sweet unsalted
100% Corn oil spread or equivalent shortening into the microwave and heat
(on low) until it becomes a soft liquid. Put 2 eggs into a bowl and beat
until smooth in texture.

Into the Cuisinart, containing about 2/3 c. chopped parsley, add remaining
ingredients. Proceed to mix until smooth, adding extra flour until the
mixture is no longer sticky. Transfer to a floured board, cover with towel
and let the dough rise (about 90 minutes) to double in bulk in a warm
location. Punch down and divide the dough into five parts; roll each piece
by hand into strips about 15 inches long. Braid three strips together and
put on a greased cookie sheet. Beat one egg and brush the Houska where the
strips cross. Twist together the remaining two strips and put on top of the
first layer. Cover and let rise about 45-60 minutes.

Brush the surface of the Houska. Bake for about 35 minutes at 325 degrees
F. When half done, brush again and rotate the pan. The Houska should be
nicely browned when done. Allow the Swallowtail Houska to cool before
cutting.

REC.FOOD.RECIPES ARCHIVES