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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Grandma's Polish Babka Recipe

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This recipe for Grandma's Polish Babka is from The St. Joseph's Catholic Church Parishioners Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. raisins
1/2 c. milk
1 stick (1/2 c.) butter
2 packages yeast
1/4 c. lukewarm water
1/2 c. sugar
6 eggs
4 2/3 c. flour
1/2 tsp. salt
1 tsp. grated lemon rind
1 c. candied fruit
Directions:
Directions:
Soak raisins in warm water to cover. Scald milk, add butter to melt. Cool to lukewarm. Dissolve yeast in 1/4 c. lukewarm water in a large bowl. Add milk and butter to yeast. Add sugar, salt and beat with a mixer. Add 6 eggs, one at a time beating well. Add 2 1/3 c. flour and mix well. Drain raisins well. Change beater to a dough hook or use wooden spoon and mix in remaining flour. Knead 10 minutes by hand or dough hook. (I prefer dough hook). Add raisins and candied fruit. Place in a covered bowl and rise 1 hour or until doubled. Grease hands, knead and separate into 2 parts. Place in greased and floured pans and raise 1 hour or until doubled. Bake in a 325º oven 20-25 minutes.
Personal Notes:
Personal Notes:
This is a batter type bread and is best if made with a mixer with a dough hook.

 

 

 

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