Hoska

5 to 6 cups flour

1/2 C sugar

1 1/2 tsp salt

1 tsp grated lemon peel

2 pkg active dry yeast

1 C milk

2/3 C water

1/4 C butter

2 eggs

almonds

In a large bowl thoroughly mix 1 1/2 cup flour, sugar, salt, lemon peel, and yeast.

Combine mile, water, butter in a saucepan. Heat until liquids are very warm. Gradually add to dry mixture and beat 2 minutes at medium speed. Add eggs and 1/2 C flour. Beat at high speed for 2 min. Add addition flour until dough is stiff. Turn onto lightly floured surface and knead until smooth and elastic, 8 to 10 min. Cover with plastic wrap and towel and let rest for 20 min.

To make large braid, divide into 4 equal pieces. Roll 3 pieces into ropes 14 in long and braid together on greased baking sheet. Tuck ends under to seal and divide remaining pieces into 3 equal pieces to roll into 9 in ropes to braid. Place small braid onto large braid, tuck ends under to seal.

Cover loosely with wax paper brushed with oil and top with plastic wrap. Refrigerate 2 to 24 hours. When ready to bake, remove and let stand for 10 minutes. Bake at 375 for 25 minutes for large braid and 25 minuted for small braids.