Home Bread-Bakers v003.n002.4

Help adapting Usenet Cookbook bread recipes

Patt Bromberger <van-bc!squid.tram.com!patt>
Tue, 3 Dec 1991 09:04:00 GMT
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:
- -------------------------------------------------------------------------------
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 
- ------------------------------------------------------------------------------- 

WIELKANOC-2(B)           USENET Cookbook           WIELKANOC-2(B)

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

     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