Babka

Photo: flickr user stu_spivack

Ingredients

2 cups unsifted flour

1/4 cup sugar

1 pkg. Fleischmann's active dry yeast

1/4 cup butter

3 eggs, room temperature

1/4 cup seedless raisins

1/2 cup milk

Makes 1 loaf.

In a large bowl, thoroughly mix 3/4 cup flour, sugar, and undissolved yeast.

Combine milk and butter in a saucepan. Heat over low heat until liquid is warm. (butter does not need to melt.)

Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.

Add eggs and 1/2 cup flour or enough flour to make a thick batter. Beat at high speed 2 minutes, scraping bowl occasionally.

Add remaining flour and beat 2 minutes at high speed. Cover; let rise in a warm place, free from draft, until bubbly (about 1 hour).

Stir in raisins; turn into greased and floured 2 quart tube pan. Let rise, uncovered, in warm place (free from draft) for 30 minutes.

Bake in moderate oven (350 degrees) for about 40 minutes or until done.

Babka is another Easter bread, usually a sweet dough with raisins and other dried fruit. It is usually baked in a tall, cylindrical form

1.0 loaf

Sunday, December 6, 2009 - 12:55am