In a small bowl, combine 2 teaspoons sugar, 1/2 cup water, yeast,
milk and 1 cup flour. Mix until well blended, then cover and allow to
rise in a warm place until light and bubbly, about 30 minutes.
In a large bowl, beat the eggs, salt and 1 cup white sugar until light
and fluffy. Stir in the melted butter and lemon zest. Stir in the
sponge, then gradually mix in the flour. Knead in the bowl for about
10 minutes, then knead in the raisins. Cover and let rise in a warm
plea until doubled in volume.
Punch down dough and knead for a couple of turns then let in rise
again. Grease 4 smaller coffee cans with soft butter. Fill the
prepared pans about 1/3 full and let rise until the dough is even
with the rim. Preheat the over to 400 degrees F.
Bake for 15 minutes in the preheated oven, then turn down the
temperature to 350 degrees F. Continue baking the bread for
another 40 minutes. Avoid letting the top get too brown, if it begins
to brown too quickly, cover the top with aluminum foil. Remove
baked loaves from the pans and cool on a wire rack.
Originally Submitted
7/22/2013
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