BABKA
1/2 cup milk; scalded
1/3 cup shortening
1/4 cup sugar
1 tsp salt
1 pkg yeast
1/4 cup warm water
2 eggs; beaten
1/2 tsp grated lemon peel
2 1/4 cups flour
1 cup raisins
1/4 cup chopped almonds
Add shortening, sugar, and salt to milk; stir until shortening is melted and sugar is dissolved; set aside until lukewarm.
Dissolve yeast in water; add to milk mixture. Stir in eggs and lemon peel. Add flour; beat until smooth. Cover and let rise 6 hours.
Punch down dough. Add raisins. Knead until smooth and elastic.
Preheat oven to 425F.
Grease a brioche pan generously; sprinkle bottom with almonds. Pour dough in; let rise, uncovered, 20 minutes.
Bake 20 minutes; remove from pan immediately and let cool on wire rack.
1/2 cup milk; scalded
1/3 cup shortening
1/4 cup sugar
1 tsp salt
1 pkg yeast
1/4 cup warm water
2 eggs; beaten
1/2 tsp grated lemon peel
2 1/4 cups flour
1 cup raisins
1/4 cup chopped almonds
Add shortening, sugar, and salt to milk; stir until shortening is melted and sugar is dissolved; set aside until lukewarm.
Dissolve yeast in water; add to milk mixture. Stir in eggs and lemon peel. Add flour; beat until smooth. Cover and let rise 6 hours.
Punch down dough. Add raisins. Knead until smooth and elastic.
Preheat oven to 425F.
Grease a brioche pan generously; sprinkle bottom with almonds. Pour dough in; let rise, uncovered, 20 minutes.
Bake 20 minutes; remove from pan immediately and let cool on wire rack.
MsgID: 3131550
Shared by: Barbara, Memphis
In reply to: Recipe: Letter B Recipes (47)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Barbara, Memphis
In reply to: Recipe: Letter B Recipes (47)
Board: Daily Recipe Swap at Recipelink.com
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