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:
4 c. flour 1/2 t. dried rosemary
1 t. salt 1/2 t. dried basil
1/4 c. sugar 1 t. cinnamon
1/2 c. melted shortening (4 oz.) 2 T. honey
1 c. activated yeast mixture 2 whole beaten eggs
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.
Carnegie Mellon's School of Computer Science (SCS) graciously hosts the Recipe Archive. We invite you to learn about SCS educational programs and research.