| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables, Eggs |
|
Bread |
12 |
Servings |
INGREDIENTS
| 1/2 |
c |
Milk |
| 1/3 |
c |
Vegetable shortening |
| 1 |
ts |
Salt |
| 1/4 |
c |
Sugar |
| 1 |
pk |
Active dry yeast |
| 1/4 |
c |
Warm water |
| 2 |
|
Eggs; beaten |
| 1/2 |
ts |
Dried lemon peel |
| 2 |
c |
Flour |
| 1 |
c |
Raisins |
| 1/4 |
c |
Chopped almonds |
INSTRUCTIONS
From: a4gy@jupiter.sun.csd.unb.ca ("N. Webber")
Date: Tue, 4 Apr 1995 19:15:22 +0000
Scald milk in saucepan. Add shortening, salt, and sugar; stir until
shortening is melted and sugar dissolved. Cool to lukewarm. Dissolve yeast
in warm water; add to lukewarm milk mixture and mix well. Add eggs and
lemon peel to milk mixture. Add flour; beat until smooth. Cover and let
rise for 6 hours. Punch down dough. Add raisins; knead until smooth and
elastic. Generously grease brioche pan; sprinkle bottom with almonds. Pour
dough into pan. Let rise, uncovered, for 20 minutes. Preheat oven to 425F.
Bake babka for 20 minutes. Remove from pan immediately. Source: Creative
Cooking Desserts, page 5
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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