3 package (1/4 oz) active dry yeast (3 tbsp)
3/4 cup warm water (110f)
1 tbsp plus 1 cup sugar
1 about 7 3/4 cups all-purpose flour
1 1/2 cup milk
1 1/4 cup unsalted butter or margarine
6 eggs
2 egg yolks
1 1/2 tsp salt
2 egg whites
1 topping:
1/4 cup sugar
1/2 cup all-purpose flour
1 tsp ground cinnamon
1/4 cup unsalted butter or margarine, chill, ed
Directions
This desert, a cross between cake and sweet bread, is often baked for
Easter. Grease side and bottom of 2 (10 inch) tube pans. Prepare
Topping;set aside. In a shallow, medium bowl, dissolve yeast in warm
water. Add 1 Tbsp sugar and 1/2 cup flour; stir to combine. Cover;
let stand in a warm place 5 to 10 minutes until foamy. Heat milk and
butter or margarine in a small saucepan until melted. Let stand until
mixture cools to warm. In a large bowl, beat eggs, egg yolks and
remaining 1 cup sugar until pale and frothy. Add cooled milk mixture,
salt and yeast mixture. Beat unil smooth. Gradually beat in 4 1/2
cups flour. Stir in enough remaining flour to make a soft dough.
Turn out dough on a lightly floured surface. Knead dough into a soft,
smooth dough. Divied dough in 1/2. Arrange 1 part dough in each
greased pan. Cover with a damp cloth; let rise in a warm place, free
from drafts, until doubled in bulk, about 2 hours. Preheat oven to
350 F. Lightly beat 2 egg whites in a small bosl until foamy. Brush
beaten egg whites on top of dough. Evenly sprinkle Topping over
dough. Bake 50 to 55 minutes or until a wooden pick inserte in centre
comes out clean. Cool cakes in pans 3 to 4 minutes on racks. Turn out
of pans; cool completely on racks. Frost with Powdered Sugar Icing if
desired. Makes two (10 inch) cakes. Topping: In a small bowl, combine
sugar, flour, and cinnamon. Using a pastry blender or 2 knives, cut
in butter or margarine until mixture resembles coarse crumbs.
Powdered Sugar Icing: 2 egg whites 1 1/2 cups sifted powdered sugar
1/2 tsp lemon juice In a medium bowl, beat egg whites until frothy.
Gradually add powdered sugar, beating constantly. Beat 10 minutes or
until glossy. Add lemon juice; beat 2 minutes or until icing stands
up in soft peaks. Makes abou 1 1/4 cup icing.
Servings: 10 servings
Babka (Polish) Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
Written recipes as an idea can be found far back into distant history, at least as far back into recorded history as the early Egyptians, and maybe further still. Having said that, in the main part, these old cook books were just simple pictorial instructions for food preparation.
During the time of the Roman Empire a roman called Apicius assembled a few documents detailing recipes prepared by wealthy roman citizens. In his publication, he tells us how the meals were divided into hors d`oeuvres, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef describes how the chefs of Roman times were skilled in the use of a good variety of aromatic flavors, including a few that will be familiar to modern cooks such as bay, mint and parsley. Over the following few hundred years, the upper-class families of Wesstern Europe competed to lay on the most extravagent banquests, and because of this the best cooks and their recipe collections became highly prized. Notwithstanding that, it wasn`t until the 1800s that haute cuisine and cookery books reached a high level of popularity. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, spent years to collecting, trying out, and publishing the recipes that were being prepared for the better households. By the arrival of the 20th century, cookery publications were highly popular as a result of higher levels of literacy, more leisure time and disposable income. |
We hope you enjoy this Babka (Polish) recipe.
