Grandmother’s Sweet Bread (babka)

INGREDIENTS

INSTRUCTIONS

From: "Shirley A. Knapp" <sk19+@andrew.cmu.edu>  Date: 20 Feb 1994
09:18:10 -0500  Recipes taken from POLISH COOKING, Marianna Olszewska
Heberle This  dessert, a cross between cake and sweet bread, is often
baked for  Easter.  Grease side and bottom of 2 (10-inch) tube pans.
Prepare Topping; set  aside. In a shallow, medium bowl, dissolve yeast
in warm water. Add 1  tablespoon sugar and 1/2 cup flour; stir to
combine. Cover; let stand  in a warm place 5 to 10 minutes until foamy.
Heat milk and butter or  margarine in a small saucepan until melted.
Let stand until mixture  cools to warm. In a large bowl, beat eggs, egg
yolks and remaining 1  cup sugar until pale and frothy. Add cooled milk
mixture, salt and  yeast mixture. Beat until smooth. Gradually beat in
4-1/2 cups flour.  Stir in enough remaining flour to make a soft dough.
Turn out dough  on a lightly floured surface. Knead dough into a soft,
smooth dough.  Divide dough in 1/2. Arrange 1 part dough in each
greased pan. Cover  with a damp cloth; let rise in a warm place, free
from drafts, until  doubled in bulk, about 2 hours. Preheat oven to
350F (175C). Lightly  beat 2 egg whites in a small bowl until foamy.
Brush beaten egg  whites on top of dough. Evenly sprinkle Topping over
dough. Bake 50  to 55 minutes or until a wooden pick inserted in center
comes out  clean. Cool cakes in pans 3 to 4 minutes on racks. Turn out
of pans;  cool completely on racks.  Frost with Powdered-Sugar Icing,
if  desired. Makes 2 (10-inch) cakes.  Topping: In a small bowl,
combine sugar, flour and cinnamon. Using a  pastry blender or 2 knives,
cut in butter or margarine until mixture  resembles crumbs.
Powdered-Sugar Icing: The thin, satin-smooth crust of this icing is a
nice complement to cookies, mazurkas and cakes. In a medium bowl,  beat
egg whites until frothy. Gradually add powdered sugar, beating
constantly. Beat 10 minutes or until glossy. Add lemon juice; beat 2
minutes or until icing stands up in soft peaks. Makes about 1-1/4  cups
icing.  Variation: Add food coloring or flavorings, such as 1 teaspoon
sifted  unsweetened cocoa powder or vanilla extract. Use a little more
sugar  if liquids are added.  REC.FOOD.RECIPES  From rec.food.cooking
archives.  Downloaded from Glen's MM Recipe  Archive,
http://www.erols.com/hosey.

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