Cinnamon Raisin Babka
INGREDIENTS:
1/2 c Butter 2 ea Eggs
2 c Warm water 1 t Salt
6 c Flour 2 pk Dry yeast in
1/2 ea Box golden raisins 1/4 c Warm water
4 oz Candied orange rind (let stand 5 minutes)
10 T Sugar
1/2 c Butter 2 ea Eggs
2 c Warm water 1 t Salt
6 c Flour 2 pk Dry yeast in
1/2 ea Box golden raisins 1/4 c Warm water
4 oz Candied orange rind (let stand 5 minutes)
10 T Sugar
Into the 2 cups of warm water in a small bowl, add butter and let melt. Combine 6 cups flour, raisins, sugar, eggs, and salt in a large bowl. Add the water and melted butter. Mix well. Add the yeast and water to the flour mixture. Knead in the bowl until it is no longer sticky. Cover and let rise one hour in a draft-free place. Dough should double in size. Punch down and knead again. Divide dough and put into two greased loaf pans. Pierce with fork along top to allow excess air to escape. Let rise until dough is a little higher than the pans. Bake in preheated oven at 350 for 1 hour. Cool in pans 15 minutes. Remove from pans and rub tops with butter so crust will be soft. Shared