Hoscah Recipe

Here is the recipe for hoscah, or hoska - however it is spelled.  When I was little my great grandmother would make it all the time.  We also called it sweet bread, but I came to find out later in life that term also refers to some disgusting part of an animal that people eat, so now pretty much just refer to it as hoscah.

Mammy did not really measure much when she made hoscah.  She had made it so many times, she probably could do it in her sleep.  Grandpa would say "Who needs cake when we have hoscah!".  Some times she would just put raisins in it and some times, especially during the holidays, she would put the candied cherries in it.  I do think I remember it having nuts in it once or twice.

I tried to write the recipe down many years ago by watching Mammy make it and take notes, but I really couldn't get it just right.  Later on, while surfing the internte, I came across a recipe for Czechoslovakian Egg Braid on recipezaar.  It fit the bill perfectly for hoscah.  All I had to do was add the raisins and candied cherries.

This recipe make two very large loaves.  It is best eaten immediately because it gets stale quickly since it has no preservatives in it.  I usually cut a loaf in half and freeze the rest.  It freezes very well.  It's good plain, with butter, or even toasted.

So without further babble from me, here is the recipe for Czechoslovakian Egg Braid by Charmie777 on Recipiezaar with my additions.  I'm calling it the hoscah recipe!

1 1/2 cups milk
1/2 cup water
1/4 cup margarine
1/4 cup sugar
1 tablespoon salt
7 1/2 cups all purpose flour
2 (1/4 ounce) packages active dry yeast (4 1/2 teaspoons)
3 eggs
1 cup raisins
1 cup candied fruit, chopped (red or green cherries)
1 egg yolk
2 tablespoons water

In a medium saucepan, heat milk, 1/2 cup water, margarine, sugar and salt to 120 (or very warm) stirring frequently.  Allow to cool enough so that to barely warm so that it does not kill the yeast.  In a large mixing bowl, combine 3 cups flour and yeast.  Add milk mixture to flour mixture.  Beat for several minutes, then beat in the whole eggs.  Add enough flour to make a dough that cleans the sides of the bowl.  Add raisins and candied fruit.  Turn out onto lightly floured surface.  Knead until smooth, 5 to 10 minutes.

Grease a large bowl and place dough in it.  Turn to grease top, cover with plastic wrap, and let rise in a warm place until double, about 45 minutes.  Punch dough down.

Turn out onto a lightly floured surface.  Divide dough in half.  Divide 1 piece of dough into three equal parts and roll each into a rope about 12 inches long.  ON a greased 15x10 inch baking sheet, braid the three parts, loosely fastening the ends.  Repeat with remaining dough.  Cover and let rise until light (braids will not double).

Preheat oven to 400 degrees F.  Make and egg wash with the egg yolk and 2 tablespoons water.  Brush braids with the egg wash just before putting in the oven.  Bake until bread is a deep golden brown and loaves sound hollow when tapped on the bottom, 30 to 40 minutes.