| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables, Eggs | Cakes, Desserts | 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 1/4 | c | Flour |
| 1 | c | Raisins |
| 1/4 | c | Chopped almonds |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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