Recipe - Babka Wielkanocna - Easter Baba

1 cup Milk
3 One half cup Allpurpose flour
2 teaspoon Active Dry Yeast; (2 Pkg)
One fourth cup Lukewarm water
2/3 cup Sugar
2 teaspoon Salt
15 Egg yolks
1 teaspoon Vanilla extract
One fourth teaspoon Almond extract
One half cup Melted butter
Three fourths cup Candied Lemon Peel; Mixed
With
Candied Orange Peels; And
Chopped
One half cup Chopped almonds
1/3 cup Raisins
Blanched almond halves
Bread crumbs

(1) Scald milk and pour into a large bowl. Slowly add Three fourths cup flour to
the hot milk and beat thoroughly. Cool. (2) Dissolve yeast in lukewarm
water 5 minutes, then add one spoonful of the sugar and let stand 5
minutes. Add to cooled milk mixture and beat well. (3) Cover and let rise
until double in bulk. (4) Add salt to egg yolks. Beat until thick and
lemon coloured (about 5 minutes). Add remaining sugar and extracts and
continue beating. Combine egg mixture with milk mixture, beating
thoroughly. Add remaining flour and mix well. (5) Knead 10 minutes in
bowl. Add butter and continue kneading 10 more minutes, or until dough
leaves fingers. Add candied peel, almonds, and raisins. Knead to mix well.
(6) Let rise until double in bulk. Punch down and let rise again. Preheat
oven to 350 deg. F. (7) Generously grease a 12inch fluted tub pan. Press
almond halves around sides and bottom of pan. Coat with bread crumbs.
(8) Punch down dough and put into prepared pan. Dough should fill a
third of the pan. Let rise 1 hour, or until dough fills pan. (9) Bake at
350 deg. F about 50 minutes, or until hollow sounding when tapped on top.

(Makes 1 baba)

RATING Difficulty: moderate. Time: About 3 hours. Precision: Measure the
ingredients.

CONTRIBUTOR Original recipe passed down through the generations and
translated from Polish into English by ?

USENET Cookbook WIELKANOC2

Edward Chrzanowski MFCF, University of Waterloo, Waterloo, Ontario, Canada
echrzanowski@watmath.waterloo.edu or
{decvax,att,utzoo}!watmath!echrzanowski

From: Patt Bromberger vanbc!squid.tram.com!patt
From: BreadBakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe