3 cup flour
1/2 cup sugar lemon glaze
1 package yeast 1/4 cup sugar
1/2 tsp salt 1/4 cup water
3/4 cup milk 2 tbsp. lemon juice
1/2 cup butter heat 5 min. until syrupy
1/4 cup water
3 egg yolks
1 cup raisins
Directions
Lemon Babka
Combine 1-1/2 cups flour, sugar, yeast, salt. Heat milk, butter and
water until very warm--Add to dry ingredints--beat 2 min. at medium
speed of mixer. Add egg yolks, 1/2 cup flour, beat 2 min. on high
speed. Let rise one hour, stir down batter, put in tube, bundt. Cook
at 350 35 - 40 min.
This is the last of the seven Babka recipies I have collected. I sure
would appreciate one that had streaks of cheese running through it.
In the recipie for Polish Cheese Paska I sent yesterday I left out
the line: Add cooled milk to mixture and blend thoroughly until soft
and sticky. This
Servings: 6 servings
Lemon Babka Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Fruit; Polish
The History of Recipes
We are able to track the history of `recipes` far back into the far past, in fact as far back as early Egypt, and maybe even further. However, generally, these early cook books were just basic hieroglyphic or cunieform instructions for preparing meals.
The truth of the matter is, the most ancient recipe in existence, according to food historians are a few stone tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful. As we move into The time of the romans around 25BC a roman called Apicius created some documents showing how to cook the recipes cooked by the Romans. In his publication, Apicius tells us how the meals were divided into hors d`oeuvres, main meal and desserts, something we still use today. Aspicius also recounts how the Roman chefs were skilled in the use of a wide range of spices and herbs, including a few that are still present in modern kitchens like thyme, rue and parsley. Later, in the fifteenth century, people returning from the crusades brought back a variety of foods and herbs from Arab countries, including spices such as coriander, parsley, and rosemary. These new foods and spices created an eruption in books on cookery, most of which are kept safe in private cookery archives. The revolution that is television gave us TV chefs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, allowing us all to access thousands of recipes just like those on this recipe site. |
We hope you enjoy this Lemon Babka recipe.
