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Swallowtail Houska
Petrzel Houska (Parsley Bread) -- Swallowtail Twist

2/3-3/4 c chopped fresh parsley
1 package of dry yeast
1 cup of warm water
1 T. honey
1/2 c Fleischmann's Sweet Unsalted 100% Corn Oil Spread or equivalent shortening
2 eggs
4 c flour
1/2 tsp dried rosemary
1 tsp salt  
1/2 tsp dried basil
1/4 c sugar
1 tsp cinnamon
2 tbs honey

Stir yeast into warm water that contains the honey; let stand. Heat shortening (on low) until it becomes a soft liquid. Put eggs into a bowl and beat until smooth in texture. Into a bowl or mixer containing the chopped parsley, add remaining ingredients. 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 egg on the surface of the Houska.  Bake for about 35 minutes at 325 degrees F.  When half done, brush again with egg and rotate the pan.  The
Houska should be nicely browned when done.  Allow the Swallowtail Houska to cool before cutting.