Babka - Polish Easter Bread

• 1 cup sugar
• 2 packets active dry yeast
• 1/2 cup lukewarm water
• 4 large eggs
• 7 1/2 to 8 cups flour
• 1 1/2 cups raisins
• 1 1/2 cups milk
• 2 teaspoons salt
• 2/3 cup vegetable shortening
• 2 tsp salt
• 4 teaspoons rum extract

Method

Scald milk. Stir in shortening, salt and rum extract. Whisk to combine and set aside to cool to room temperature.

Mix sugar and yeast in a large bowl and water and stir to dissolve. Add cooled milk mixture. Stir in eggs. Add flour a little at a time and blend well. Fold in raisins.

Turn dough onto floured board and knead well by hand until smooth and elastic. Place in greased bowl and turn to coat. Cover with a towel and allow to rise double, about 1 hour.

Punch down and divide into 3 loaves. Place in three 9 x 13 greased bread pans. Allow to rise about an hour or puffy.

Bake in preheated 350F° oven until golden, about 40 minute.

Happy Easter!

Contributor:  Andrea Bender

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