Babka #2
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Milk |
| ⅓ | cup | Vegetable shortening |
| 1 | teaspoon | Salt |
| ¼ | cup | Sugar |
| 1 | pack | Active dry yeast |
| ¼ | cup | Warm water |
| 2 | Eggs; beaten | |
| ½ | teaspoon | Dried lemon peel |
| 2 | cups | Flour |
| 1 | cup | Raisins |
| ¼ | cup | Chopped almonds |
Directions
From: a4gy@... ("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
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