piwo
03-14-2007, 08:55 PM
Polish Babka
This is a batter type “sweet” bread that is not (cannot be) kneaded
a) 3 1/3 cups milk
b) 1 ½ stick butter
c) 3 cakes yeast dissolved in ¾ cup lukewarm water
d) 1 ½ tablespoons sugar- for yeast
e) 3 eggs beaten
f) 12 cups all purpose flour
g) 2 ½ teaspoons salt
h) 1 ¼ cups sugar – for bread mix
i) 1 cup washed and well drained golden raisins
Scald milk(a) but don’t boil, turn into large bowl, add butter(b) and cool to lukewarm.
Dissolve yeast in the lukewarm water (3/4 cup)(c), and add 1.5 tablespoon sugar (d)(for the yeast to feed on).
When the yeast is clearly “growing” strongly and expanded, add eggs (e) and yeast mixture to milk and beat thoroughly.
Add flour (f) and salt (g) and sugar (h) to mix (should take about 10 minutes to get all the flour thoroughly beaten in). This gets stiff at the end and may take some elbow grease…..
When all the flour has been added and mixed in, add the raisins (if you add them with the flour they will get coated and remain that way)
Cover bowl with a clean towel and set in warm place to rise to double its bulk (it will take about an hour or a bit longer, depending on warmth of the rising place).
Oil 3 loaf pans. The dough will be very soft; scoop out half the dough into your floured hands and jiggle it somehow into an oblong shape, then drop some into a pan. Repeat till all the dough is in all the pans. Cover with a towel again.
When the dough has once again doubled in bulk (about 45 minutes or an hour), bake at 375 degree’s for about 50 minutes. When bread has shrunk from the side of the pan, it is done. Turn onto a rack and cool.
As soon as you remove the bread from the pan, brush some sugar water onto the top. It will leave a shiny glaze, and make the top sweet.
This is killer bread with only butter, or your favorite jelly or jam. It’s a sweet bread that is incredible when eaten warm. It is also a staple for Easter, as is Biały Kiełbasa and chrusciki.
This is a batter type “sweet” bread that is not (cannot be) kneaded
a) 3 1/3 cups milk
b) 1 ½ stick butter
c) 3 cakes yeast dissolved in ¾ cup lukewarm water
d) 1 ½ tablespoons sugar- for yeast
e) 3 eggs beaten
f) 12 cups all purpose flour
g) 2 ½ teaspoons salt
h) 1 ¼ cups sugar – for bread mix
i) 1 cup washed and well drained golden raisins
Scald milk(a) but don’t boil, turn into large bowl, add butter(b) and cool to lukewarm.
Dissolve yeast in the lukewarm water (3/4 cup)(c), and add 1.5 tablespoon sugar (d)(for the yeast to feed on).
When the yeast is clearly “growing” strongly and expanded, add eggs (e) and yeast mixture to milk and beat thoroughly.
Add flour (f) and salt (g) and sugar (h) to mix (should take about 10 minutes to get all the flour thoroughly beaten in). This gets stiff at the end and may take some elbow grease…..
When all the flour has been added and mixed in, add the raisins (if you add them with the flour they will get coated and remain that way)
Cover bowl with a clean towel and set in warm place to rise to double its bulk (it will take about an hour or a bit longer, depending on warmth of the rising place).
Oil 3 loaf pans. The dough will be very soft; scoop out half the dough into your floured hands and jiggle it somehow into an oblong shape, then drop some into a pan. Repeat till all the dough is in all the pans. Cover with a towel again.
When the dough has once again doubled in bulk (about 45 minutes or an hour), bake at 375 degree’s for about 50 minutes. When bread has shrunk from the side of the pan, it is done. Turn onto a rack and cool.
As soon as you remove the bread from the pan, brush some sugar water onto the top. It will leave a shiny glaze, and make the top sweet.
This is killer bread with only butter, or your favorite jelly or jam. It’s a sweet bread that is incredible when eaten warm. It is also a staple for Easter, as is Biały Kiełbasa and chrusciki.