I have received an answer to my request for a Polish Babka (sweet bread)
recipe and would appreciate anyone's help and/or suggestions with respect
to adapting this recipe to the Welbilt breadmaker :-)
This recipe was received from:
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Toki Noguchi |Take a pinch of this and a shake of that
HP Santa Rosa, MWTD |And a splash of something good.
Archaeologists date anything! |'Cause a cook just knows by the twitch of
tokin@hpmwmat.HP.COM |her nose, the way a good cook should.FraggleRock
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WIELKANOC-2(B) USENET Cookbook WIELKANOC-2(B)
BABKA WIELKANOCNA
WIELKANOC-2 - Easter Baba
INGREDIENTS (Makes 1 baba)
1 cup milk
31/2 cups all-purpose flour
2 tsp active dry yeast (two packages)
1/4 cup lukewarm water
2/3 cup sugar
2 tsp salt
15 egg yolks
1 tsp vanilla extract
1/4 tsp almond extract
1/2 cup melted butter
3/4 cup mixed candied lemon and orange peels, chopped
1/2 cup chopped almonds
1/3 cup raisins
blanched almond halves
bread crumbs
(1) Scald milk and pour into a large bowl. Slowly add 3/4
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 12-inch 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.
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
WIELKANOC-2 USENET Cookbook WIELKANOC-2
Edward Chrzanowski
MFCF, University of Waterloo, Waterloo, Ontario, Canada
echrzanowski@watmath.waterloo.edu or {decvax,att,utzoo}!watmath!echrzanowski