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Makes Three 8-inch Babkas
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The Cook and Kitchen Staff are offering you some of our best recipes from bread.
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Please, do not think which you have to wait till April to serve this delicious bread.
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It's fantastic as a coffee cake for breakfast or possibly served with tea for a light snack in the afternoon.
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Place yeast in a small mixing bowl and pour hot water over it.
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Stir with a spoon to break up the yeast.
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Set aside for 3 to 5 min to proof.
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In a small saucepan, scald lowfat milk.
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Add in 1 c. butter or possibly margarine, and stir till melted.
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Remove from heat and let stand to cold till lukewarm.
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In a large mixing bowl, beat 4 Large eggs and all 4 egg yolks with an electric mixer.
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Add in sugar and salt, and continue to beat till the mix is thick and pale.
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Add in vanilla, orange- flavored liqueur (if used), orange and lemon zest, and the yeast mix.
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Blend again.
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Gradually beat in 4 c. flour.
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Add in lowfat milk mix alternately with 4 more c. flour while beating on medium speed.
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Add in up to an additional 1 c. flour if the dough is sticky.
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Fold in currants, raisins, golden brown raisins, and almonds.
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Transfer dough to a clean large bowl.
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Knead using a large wooden spoon till the dough pulls away and doesn't stick to the spoon, about 8 to 10 min.
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Transfer dough to a large buttered bowl, and turn to coat.
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Cover with plastic wrap and place in a hot area till dough rises sufficient to reach the top of the bowl, usually about 1 or possibly 2 hrs.
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Punch the dough down, re-cover the bowl, and allow to rise again.
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Lightly butter 3 angel food or possibly ring cake pans.
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In a small bowl, combine 1 c. flour, 4 Tbsp.
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butter or possibly margarine, brown sugar, and cinnamon to create crumb topping.
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Sprinkle proportionately between the baking pans.
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Punch the dough down again.
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Turn out onto a lightly floured surface.
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Knead for 1 minute.
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Cut into thirds, and transfer dough to prepared pans.
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Cover loosely with plastic wrap.
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Allow to rise to the top of pan.
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Beat the remaining egg, and brush the top of the dough.
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Bake in a pre-heated 350-F degree oven till golden and hollow sounding when tapped, about 30 to 45 min.
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Immediately turn out onto a cooling rack so bread does not stick to the pan.
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Cold and store in air-tight bags to preserve.
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May freeze for up to 90 days.
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Kitchen Staff Tips: If you know anyone who may think zest is a bar of soap,
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continued in part 2
