sweet bread
#5
Senior Member
Join Date: Jul 2011
Location: Walton Hills, OH
Posts: 828
European Raisin Bread 3 regular metal pans
¾ c. Sugar 1 lg. Yeast cake or 2 pkg.
½ c. Butter 1 c. Golden Raisins, plumped and floured
2 eggs, well beaten 2 t. salt
1 c. Milk, scalded Drop of yellow food coloring
1 c. Hot water 7-1/2 c. Robin Hood flour, sifted (approx.)
Dissolve yeast in 2 T. warm water and ½ t. sugar.
Pour scalded milk and water over butter and salt. When lukewarm add beaten eggs, sugar and yeast.
Add raisins and flour.
Knead well.
Let rise until double, about 2-1/2 hrs.
Punch down and let rise again.
Divide dough into sixths. Shape 3 sections into ovals to fit bottom of well greased (sides too) pans. Cut each remaining piece into 3 equal parts. Shape into ropes and braid. Place on top of ovals.
Raise until double, about 1-1/2 hrs.
Brush tops with a mixture of 1 beaten egg yolk and 2 T. water.
Bake at 400 degrees for 25 min.
¾ c. Sugar 1 lg. Yeast cake or 2 pkg.
½ c. Butter 1 c. Golden Raisins, plumped and floured
2 eggs, well beaten 2 t. salt
1 c. Milk, scalded Drop of yellow food coloring
1 c. Hot water 7-1/2 c. Robin Hood flour, sifted (approx.)
Dissolve yeast in 2 T. warm water and ½ t. sugar.
Pour scalded milk and water over butter and salt. When lukewarm add beaten eggs, sugar and yeast.
Add raisins and flour.
Knead well.
Let rise until double, about 2-1/2 hrs.
Punch down and let rise again.
Divide dough into sixths. Shape 3 sections into ovals to fit bottom of well greased (sides too) pans. Cut each remaining piece into 3 equal parts. Shape into ropes and braid. Place on top of ovals.
Raise until double, about 1-1/2 hrs.
Brush tops with a mixture of 1 beaten egg yolk and 2 T. water.
Bake at 400 degrees for 25 min.
#6
Senior Member
Join Date: Apr 2011
Location: Spring Lake, Michigan
Posts: 978
The bread that my grandmother used to make was called "BABKA." It was a Polish recipe.
It was made in a big round loaf that raised a ton.
Not sure if this is the same recipe but this one sure sounds good...
May have to give it a try..
It was made in a big round loaf that raised a ton.
Not sure if this is the same recipe but this one sure sounds good...
May have to give it a try..
#7
Super Member
Join Date: May 2011
Posts: 4,688
#8
Super Member
Join Date: Jun 2011
Location: Illinois
Posts: 9,018
Yes my Polish grandmothers made that same sweet bead...you just brought back a wonderful memory! I wish I could try it, but yeast and I just don't dance well together! The recipe which calls for 15 egg yolks..I don't think that how my gm did it..,couldn't afford to use that many in one thing!
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