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home > recipes > breads > polish easter babka loaves
1 cup sugar 2 pkts active dry yeast 1/2 cup lukewarm water 4 large eggs 7 1/2 to 8 cups flour 1 1/2 cups raisins 1 1/2 cups cup of 2 % milk 2 tsp salt 2/3 cup Crisco ( white vegetable shortening ) 2 tsp salt 4 tsp rum extract. Scald milk and add shortening, salt and extract. Stir and cool to room temperature. Mix sugar and yeast in a large bowl and water and stir to dissolve. Add cooled milk mixture. Stir in eggs.. Add flour a little at a time and blend well. Fold in raisins. Turn dough onto floured board and knead well by hand until smooth and elastic. Place in greased bowl and turn to coat. Cover with a towel and allow to rise double, about 1 hour. Punch down and divide into 3 loaves. Place into 3, 9 x 13 greased bread pans. Allow to rise about an hour or puffy. Bake in a 350F oven about 40 minutes or golden and done . Note: a slightly sweet yeast bread made for Easter Tradition: Pack the Easter Basket with Babka, hardboiled eggs, ham, kielbasa, horseradish, beets, salt, dandelion wine, and butter that has been hand sculpted in a shape of a lamb. Each food has a symbol: Babka: Christ, the bread of life Salt: Wisdom, hospitality Eggs: New Life Ham: Richness and abundance Kielbasa: Generosity Horseradish: Bitter herbs of Passover Beets: Passion of Christ Baranek ( lamb sculpted from butter): Lamb of God Wine: Blood of Christ Source: Polish Easter recipes from the newspaper

Polish Easter Babka Loaves


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keyword: polish
keyword: easter
keyword: babka
keyword: loaves
ethnicity: eastern european
recipes for breads
recipes by butterflydog
Email Address:
(posted April 10, 2006)

1 cup
sugar
2 pkts
active dry yeast
1/2 cup lukewarm water
4 large
eggs
7 1/2 to 8 cups
flour
1 1/2 cups raisins
1 1/2 cups cup of 2 %
milk
2 tsp
salt
2/3 cup Crisco ( white
vegetable
shortening )
2 tsp
salt
4 tsp
rum extract.

Scald milk and add shortening, salt and extract. Stir and cool to room
temperature. Mix sugar and yeast in a large bowl and water and stir to dissolve. Add cooled milk mixture. Stir in eggs.. Add flour a little at a time and blend well. Fold in raisins. Turn dough onto floured board and knead well by hand until smooth and elastic. Place in greased bowl and turn to coat. Cover with a towel and allow to rise double, about 1 hour. Punch down and divide into 3 loaves. Place into 3, 9 x 13 greased bread pans. Allow to rise about an hour or puffy. Bake in a 350F oven about 40 minutes or golden and done .

Note: a slightly
sweet
yeast bread made for Easter

Tradition: Pack the Easter
Basket with Babka, hardboiled
eggs, ham, kielbasa, horseradish, beets, salt, dandelion wine, and butter that has been hand sculpted in a shape of a lamb. Each food has a symbol:

Babka: Christ, the bread of life
Salt: Wisdom, hospitality
Eggs: New Life
Ham: Richness and abundance
Kielbasa: Generosity
Horseradish: Bitter herbs of Passover
Beets: Passion of Christ
Baranek (
lamb sculpted from butter): Lamb of God
Wine: Blood of Christ

Source: Polish Easter recipes from the newspaper


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