Houska

Instructions

1. Warm the milk slightly, then dissolve the sugar and yeast in it. Let it rest for 10 minutes.
2. In a bowl, mix the flour and salt, then add the yeast-milk mixture and the softened butter.
3. Knead for 10 minutes until you have a soft, smooth dough that no longer sticks to your hands.
4. Cover and let it rise for 1 hour at room temperature, until doubled in size.
5. Knock back the dough, form three ropes and braid them, or shape a round loaf. Place on a lined tray.
6. Let it rise again for 30 minutes, then brush with beaten egg and sprinkle with poppy seeds if you like.
7. Bake at 220 °C for 10 minutes, then lower to 190 °C and continue for 25 minutes until the bread sounds hollow.
8. Let it cool slightly on a rack before slicing.