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
It is quite possible to track the history of written cooking instructions back into history, at least as far back into history as ancient Egypt, and quite possibly further than that. Interesting though that maybe, these, ancient cookbooks were just simple hieroglyphic instructions for preparing food.
Interestingly, the oldest recipe found, according to historians is a series of tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel exhilarated and blissful. Moving on, there are some recipe books which appeared in the fourteenth century - one book called `Forme of Cury`, and another titled `Curye on Inglish`. Although the titles sound familiar, they have no connection with the indian curry that is popular today, but rather descriptions of the types of food served to the rich. Later, in the 15th century, knights returning from the crusades brought us many foods and herbs from the East, including spices like coriander, basil and rosemary. The introduction of these new herbs and spices was responsible for an outbreak in recipe books, many of which still exist in academic collections. During the next few hundred years, the wealthy families of Wesstern Europe competed with each other to offer the most exotic meals, and as a result the best chefs and their recipes were much in demand. Even so, it was during the 1800s that cookery and recipe collections became really popular. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to collating, testing, and publishing recipes of the day. By the time we get to the twentieth century, recipe publications are in great demand, mostly as a result of increased literacy, people having increased free time and having more money. Like it or not, the introduction of TV brought us TV cookery programs and the recipe books that accompanied them. And that brings us to the present day and the invention of the internet, allowing everybody to search through massive numbers of recipes like those on this recipe site. |
We hope you enjoy this Babka (Polish) recipe.
