1/2 cup milk
1/3 cup vegetable shortening
1 tsp salt
1/4 cup sugar
1 package active dry yeast
1/4 cup warm water
2 eggs, beaten
1/2 tsp dried lemon peel
2 1/4 cup flour
1 cup raisins
1/4 cup chopped almonds
Directions
Scald milk in saucepan. Add shortening, salt, and sugar; stir until
shortening is melted and sugar dissolved. Cool to lukewarm. Dissolve
yeast in warm water; add to lukewarm milk mixture and mix well. Add
eggs and lemon peel to milk mixture. Add flour; beat until smooth.
Cover and let rise for 6 hours. Punch down dough. Add raisins; knead
until smooth and elastic. Generously grease brioche pan; sprinkle
bottom with almonds. Pour dough into pan. Let rise, uncovered, for 20
minutes. Preheat oven to 425F. Bake babka for 20 minutes. Remove from
pan immediately.
Source: Creative Cooking Desserts, page 5
Servings: 12 servings
Babka (Creative Cooking) Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
We can trace the history of `recipes` back into the far past, in fact as far as early Egypt, and potentially, even further back. Interesting though that maybe, these, old records were just very basic hieroglyphic or cunieform instructions for preparing food.
In fact, the most ancient recipe found, according to academics are some ancient tablets in the Sumerian language 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 drinkers feel blissful and exhilarated. Later on, we have two books which appeared in the fourteenth century : a cookery book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Although the titles sound familiar, these are not about the spicy food that appears on menues today, but instead descriptions of the types of meals prepared by the cooks of the upper classes of that time. For the next few years, the rich families of the West strove to lay on the most extravagent meals, and as a result the best chefs and their collection of recipes were much in demand. Even so, it wasn`t until the nineteenth century the formal cooking and recipe publications rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to collating, verifying, and publishing recipes to allow everyone to enjoy them. By the advent of the twentieth century, cooking publications were starting to become popular mostly as a result of increased literacy, people having increased spare time and having more disposable income. |
We hope you enjoy this Babka (Creative Cooking) recipe.
