Babka

Classic Babka

What can I say? I am in a nostalgic mood this week. I have been working on my Easter menu and all sorts of favorite foods are being prepared. Babka will be one of them.

Babka is a different bread from most others that I make.  For starters, the recipe makes 6 loaves of bread at once. Great for gift giving in those quantities.

Babka also uses much less flour than most of my bread recipes. Only 8 cups of flour for the 6 loaves. I can use close to 8 cups of flour for 2 loaves of other breads.

The babka dough is really a batter- so sticky you have to oil up your hands to divide the dough into the bread pans.  This very tiny amount of dough rises to fill  9×5-inch bread pans. The result is a bread that is very light with a crunchy exterior and tender interior.

I can’t remember where I got this recipe. I still have the original handwritten recipe, but it isn’t handwriting I recognize. Maybe one day I will figure it out.

In the meantime, I will continue to make babka- and to share it with friends and family.

 

Babka

3 packets active dry yeast
1 c. warm water
1 c. sugar
8 c. bread flour
1 t. salt
5 large eggs
1 stick butter
2 T. oil
Grated rinds of  an orange and a lemon
2 c. warm milk
1 c. raisins
1 egg mixed with 2-t. milk

In bowl combine yeast, water, sugar, 1 c. flour, and salt. Allow to stand 10 minutes. Beat in eggs, butter, oil and grated rinds. Add remaining flour alternately with milk, beating a total of five minutes. Stir in raisins. Dust a large bowl with flour and put in dough. Cover and allow to rise until doubled, about 2 hours. Generously grease loaf pans. This recipe will fill 6 standard loaf pans – 9×5 – inch. Lightly oil hands and divide dough into portions, smoothing tops as you place dough in pans. Cover and allow dough to rise until more than doubled, about 1 hour. Brush loaves with egg and milk mixture. Bake in a preheated 325 degree oven for 1 1/2 hours or until bread is well browned and sounds hollow inside when tapped. Mine is normally done at about an hour and 15 minutes. Cool a few minutes in pans before removing to racks to cool. Babka in great eaten warm from the oven.

Babka dough rising

Babka dough rising

Fresh from the oven

Fresh from the oven