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Hoska Bread (Raisin Nut Bread)

This raisin nut bread is a treasured family recipe that has been passed down for at least 4 generations. Hoska bread is a Bohemian recipe that comes from my Great Grandmother Barbara Lennon who was born on Christmas Day (12/25/1900). How different life would have been back then, but it is an honor to share this special recipe for others to enjoy. From my family to yours. I hope this bread becomes a new favorite!
5 from 2 votes
Course Breakfast
Servings 4 loaves

Ingredients
  

  • 3 cups milk
  • 4 Tablespoons (½ stick) unsalted butter
  • 1 Tablespoon salt
  • ¼ cup sugar
  • 2 eggs beaten
  • packages yeast (1 Tablespoon plus ½ teaspoon)
  • ¼ cup lukewarm water
  • Flour to make a firm dough (about 10-12 cups)
  • 1 ½ cups raisins
  • 1 ½ cups golden raisins
  • 2 cups sliced almonds
  • 1 ½ cups pecans
  • 1 egg white, slightly beaten
  • Poppy seeds

Instructions
 

Dough Instructions

  • On the stove, heat the milk over medium heat until almost boiling (180 degrees F). Do NOT boil. Remove from heat and add the butter. Stir to melt the butter. Allow milk and butter mixture to cool for 30 minutes.
  • While the milk is cooling, place raisins in a large bowl of hot water to soak. If there are loose stems present, remove them.
  • In a measuring cup, put yeast in ¼ cup warm water (105-110° F). This is very important because the water must be hot enough to activate the yeast but not too hot. Let sit for 5 minutes or until foamy.
  • In a large bowl, stir together the milk and butter mixture, eggs, and yeast mixture. Then mix in salt, sugar, and start mixing in flour, 1 cup at a time.
  • When dough is mixed together and forms a cohesive ball, knead the dough for about 5 minutes. Drain the raisins thoroughly and pat dry with paper towels.
  • Add raisins and nuts to dough. Knead the dough until the raisins and nuts are uniform throughout, adding additional flour if dough becomes too sticky. Lightly grease the bowl with cooking spray or vegetable shortening and cover dough with a tea towel. Place in a warm place.
  • Let dough rise for approximately one hour, or until doubled in size. Punch down and begin shaping the loaves.

To Form Braided Loaves

  • To form braided loaves, first divide dough into 4 equal sections. From each section of dough, roll out 7 equal pieces into 1” tubes about 12” long.
  • Braid 4 tubes of dough and place on a greased or parchment-lined baking sheet. Then braid 3 tubes together and place on top of other section. The bread may also be baked in a regular loaf pan without being braided.
  • Some or all of the dough may be baked in a regular loaf pan without being braided if you prefer (see below).

To Form Simple Loaves

  • To form simple loaves, first divide dough into 4 equal sections. Shape and pat each section into an even rectangle. Place into well-greased loaf pans.

Baking Instructions

  • After shaping the loaves, let rise for about 30 minutes in a warm spot.
  • Once risen, use a pastry brush to gently brush the loaves with the egg white. Sprinkle generously with poppy seeds.
  • Bake at 350°F for approximately 45-50 minutes or until the bread is nicely golden brown. The bread should feel hollow when tapped. The bake times will vary depending on the position in the oven.
  • Bread is best served warm or toasted with butter.