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
It is possible to follow the history of meal recipes back into distant history, in truth as far as the early Egyptians, and potentially, even further back. In practice though, these, early recipes were just simple hieroglyphic recipes for food preparation.
In fact, the most ancient recipe in existence, according to experts in ancient history is a collection of tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `blissful`. Later on, in The time of the romans around 25BC a man called Apicius compiled a number of scripts which described recipes prepared by wealthy Romans. He recounts how the meals of wealthy Romans were separated into starters, entrees and afters, a style of dining still practiced today. Aspicius tells us how the chefs of Roman times made use of many different spices and herbs, including a few that are still present in modern kitchens such as thyme, mint and parsley. As our culinary historical trip moves on a few more years there were some recipe books from the fourteenth century : one book titled `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are somewhat misleading tho`, they have no connection with the spicy food that is popular today, but rather recipes for the types of meals prepared for the upper classes of that time. In the fifteenth century, knights returning from the crusades brought back many foods, spices and herbs from middle-east cuisine, including spices like parsley, basil and rosemary. These new foods and tastes was responsible for an outbreak in cookery books, many of which are now in private collections. During the succeeding few hundred years, the upper-class families of the West competed to offer the best banquets, and because of this the best chefs and their collection of recipes were greatly in demand. However, it was during the 1800s the formal cooking and recipe collections rose to prominence. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, testing, and recording the recipes that were being prepared for the better households. By the arrival of the 20th century, cookery publications are in great demand, due to higher levels of literacy, people having increased leisure time and being a little richer. Like it or not, the introduction of television brings us TV cookery programs and the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, allowing everybody to search through massive numbers of recipes like those on this site. |
We hope you enjoy this Lemon Babka recipe.
