This Swallowtail Houska is a show-stopping artisan bread that combines the savory freshness of fresh parsley with the warm aroma of rosemary, basil, and cinnamon. The dough is enriched with eggs, honey, and shortening, resulting in a soft, tender crumb that holds up beautifully to the intricate braiding technique. As the loaf bakes, the herbs infuse the bread with a subtle, aromatic flavor profile that pairs perfectly with soups, stews, or as a standalone snack with butter. The distinctive “swallowtail” braid creates an elegant presentation, making it ideal for Sunday brunches, holiday gatherings, or simply impressing guests with a homemade centerpiece. It’s a comforting, rustic loaf that brings a touch of culinary artistry to your kitchen table.
Swallowtail Houska
Description
This Swallowtail Houska is a show-stopping artisan bread that combines the savory freshness of fresh parsley with the warm aroma of rosemary, basil, and cinnamon. The dough is enriched with eggs, honey, and shortening, resulting in a soft, tender crumb that holds up beautifully to the intricate braiding technique. As the loaf bakes, the herbs infuse the bread with a subtle, aromatic flavor profile that pairs perfectly with soups, stews, or as a standalone snack with butter. The distinctive "swallowtail" braid creates an elegant presentation, making it ideal for Sunday brunches, holiday gatherings, or simply impressing guests with a homemade centerpiece. It’s a comforting, rustic loaf that brings a touch of culinary artistry to your kitchen table.Ingredients
Directions
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In a small bowl, dissolve the dry yeast in warm water with 1 tablespoon of honey. Let stand for 5-10 minutes until foamy.
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In a large mixing bowl, combine 4 cups of flour, 1/2 cup sugar, 1 teaspoon salt, 1/2 teaspoon dried rosemary, 1/2 teaspoon dried basil, and 1 teaspoon cinnamon.
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Add the activated yeast mixture, 2 beaten eggs, 1/2 cup melted butter (or shortening), and 2/3 cup finely chopped fresh parsley to the dry ingredients.
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Mix until a smooth dough forms. Add extra flour if necessary until the dough is no longer sticky. Knead on a floured surface for 5-7 minutes until elastic.
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Place the dough in a greased bowl, cover with a towel, and let rise in a warm location for about 90 minutes, or until doubled in bulk.
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Punch down the dough and divide it into five equal parts. Roll each piece by hand into a strip about 15 inches long.
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Braid three of the strips together and place them on a greased cookie sheet. Brush the top of the braid with beaten egg.
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Twist together the remaining two strips and place them on top of the first layer to create the swallowtail shape. Cover and let rise for another 45-60 minutes.
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Preheat oven to 325°F (165°C).
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Brush the surface of the Houska with the remaining beaten egg. Bake for about 35 minutes. When half done, brush again with egg and rotate the pan for even browning.
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The Houska is done when nicely browned and sounds hollow when tapped. Allow to cool completely before cutting.
Note
Storage: Wrap cooled bread in plastic wrap or store in an airtight container at room temperature for up to 3 days. For longer storage, freeze the loaf.
Substitutions: You can use dried parsley in a pinch, but fresh provides a superior flavor and texture. Olive oil can replace the butter/shortening for a different flavor profile.
Tips: Ensure the water for the yeast is warm (105-110°F), not hot, to avoid killing the yeast. If the dough is too sticky during kneading, add flour one tablespoon at a time.
Variations: Add grated Parmesan cheese or minced garlic to the dough for a savory twist.
