Recipe for Polish BABKA;
Seep 1/4 C Vodka, 1/2 Tsp Saffron Threads and 1 TBsp grated Orange Zest together for 30 minutes.
Beat 1/2 C Butter (softened), 6 TBsp Sugar together until pale and creamy
Put the Saffron Mixture in the bread machine pan and add 3 large Eggs and 2 TBsp Water;
Add 3 1/2 C unbleached white bread flour, 1/2 Tsp Salt
Make indentation in flour and add 2 Tsp Rapid - Rise Instant Dry Yeast.
Set Bread Machine on Dough setting; Press Start.
Let mix for 5 minutes, then add the creamed Butter and Sugar mixture.
When the machine beeps or 5 minutes before the end of kneading cycle, add 1/2 C Raisins and 1/2 C dried Sour Cherries.
Lightly oil a Brioche Pan. When bread is finished kneading, remove from bread machine pan and place dough on floured surface. Punch the dough down gently, and shape it into a plump ball. Place the dough in the oiled pan, cover with lightly oiled plastic wrap; and set aside in warm place for about 2 hours, or until it has risen almost to the top of the pan.
Preheat oven to 400 degrees F. Bake for 20 minutes, then reduce the oven temperature to 375 degrees F and continue to bake for 15 - 20 minutes more, until golden.
Turn the Babka out onto a wire rack to cool. Meanwhile, make the icing. (ICING: 1 C. Confectioners Sugar and
1 TBsp Lemon Juice and 1 TBsp Hot Water.. Mix well, then drizzle the icing over the Babka. Sprinkle with
Almond Slivers and Orange Zest or Candied Orange Peel to decorate.
Enjoy!! (From The Cook's Encyclopedia of Bread Machine Baking by Jennie Shapter)