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1995-09-27
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Newsgroups: rec.food.recipes
From: a4gy@jupiter.sun.csd.unb.ca ("N. Webber")
Subject: Recipe: Babka
Organization: University of New Brunswick, Fredericton, NB, Canada
Date: Tue, 4 Apr 1995 19:15:22 +0000
Message-ID: <3ls5sa$7tu@sol.sun.csd.unb.ca>
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.02
Title: Babka
Categories: Cakes, Desserts
Yield: 12 servings
1/2 c Milk
1/3 c Vegetable shortening
1 t Salt
1/4 c Sugar
1 pk Active dry yeast
1/4 c Warm water
2 Eggs, beaten
1/2 t Dried lemon peel
2 1/4 c Flour
1 c Raisins
1/4 c Chopped almonds
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
MMMMM
--
-Natalie Webber
a4gy@jupiter.sun.csd.unb.ca