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Granny White
Turn dough onto a floured board. Knead until supple and elastic,
8
to 10 minutes. Return to large mixing bowl, cover and let rise
until doubled, 1 to 1 1/2 hours.
Punch down dough. Traditionally, houska is shaped as a three−strand
braid but it also can be shaped into an oblong free−form loaf.
Shape as desired and place on a greased baking sheet. Cover loosely
and let rise until doubled, 35 to 40 minutes.
Heat oven to 375 degrees. Brush top with egg yolk and sprinkle
with almonds. Bake at 375 degrees until nicely browned, 35 to 40
minutes. Cool on a wire rack before slicing.
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