| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
English |
Hand made, Bread-baker |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Milk |
| 3 1/2 |
c |
All-purpose flour |
| 2 |
ts |
Active Dry Yeast; (2 Pkg) |
| 1/4 |
c |
Lukewarm water |
| 2/3 |
c |
Sugar |
| 2 |
ts |
Salt |
| 15 |
|
Egg yolks |
| 1 |
ts |
Vanilla extract |
| 1/4 |
ts |
Almond extract |
| 1/2 |
c |
Melted butter |
| 3/4 |
c |
Candied Lemon Peel; Mixed With |
|
|
Candied Orange Peels; And Chopped |
| 1/2 |
c |
Chopped almonds |
| 1/3 |
c |
Raisins |
|
|
Blanched almond halves |
|
|
Bread crumbs |
INSTRUCTIONS
(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.
(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 WIELKANOC-2
Edward Chrzanowski MFCF, University of Waterloo, Waterloo, Ontario, Canada
echrzanowski@watmath.waterloo.edu or
{decvax,att,utzoo}!watmath!echrzanowski
From: Patt Bromberger <van-bc!squid.tram.com!patt>
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe
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