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(1) Scald lowfat milk and pour into a large bowl.
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Slowly add in 3/4 c. flour to the warm lowfat milk and beat thoroughly.
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Cold.
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2.
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Dissolve yeast in lukewarm water 5 min, then add in one spoonful of the sugar and let stand 5 min.
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Add in to cooled lowfat milk mix and beat well.
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3.
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Cover and let rise till double in bulk.
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4.
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Add in salt to egg yolks.
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Beat till thick and lemon- coloured (about 5 min).
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Add in remaining sugar and extracts and continue beating.
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Combine egg mix with lowfat milk mix, beating thoroughly.
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Add in remaining flour and mix well.
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5.
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Knead 10 min in bowl.
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Add in butter and continue kneading 10 more min, or possibly till dough leaves fingers.
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Add in candied peel, almonds, and raisins.
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Knead to mix well.
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6.
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Let rise till double in bulk.
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Punch down and let rise again.
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Preheat oven to 350 deg.
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F.
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7.
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Generously grease a 12-inch fluted tub pan.
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Press almond halves around sides and bottom of pan.
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Coat with bread crumbs.
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8.
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Punch down dough and put into prepared pan.
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Dough should fill a third of the pan.
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Let rise 1 hour, or possibly till dough fills pan.
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9.
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Bake at 350 deg.
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Fabout 50 min, or possibly till hollow sounding when tapped on top.
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(Makes 1 baba)
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RATING
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Difficulty: moderate.
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Time: About 3 hrs.
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Precision: Measure the ingredients.
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Polish into English by
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Edward Chrzanowski
