Title: Babka wielkanocna - easter baba
 Categories: Hand made, Bread-baker
      Yield: 1 Servings
 
      1 c  Milk
  3 1/2 c  All-purpose flour
      2 ts Active Dry Yeast; (2 Pkg)
    1/4 c  Lukewarm water
    2/3 c  Sugar
      2 ts Salt
     15    Egg yolks
      1 ts Vanilla extract
    1/4 ts Almond extract
    1/2 c  Melted butter
    3/4 c  Candied Lemon Peel; Mixed
           -With
           Candied Orange Peels; And
           -Chopped
    1/2 c  Chopped almonds
    1/3 c  Raisins
           Blanched almond halves
           Bread crumbs
 
  (1)  Scald milk and pour into a large bowl.  Slowly add 3/4 cup flour
  to the hot milk and beat thoroughly.  Cool. (2) Dissolve yeast in
  lukewarm water 5  minutes, then add one spoonful of the sugar and let
  stand 5 minutes.  Add to cooled milk mixture and beat well. (3) Cover
  and let rise until double in bulk. (4) Add salt to egg yolks. Beat
  until thick and lemon- coloured (about 5 minutes). Add remaining
  sugar and extracts and continue beating. Combine egg mixture with
  milk mixture, beating thoroughly.  Add remaining flour and mix well.
  (5) Knead 10 minutes in bowl.   Add  butter  and  continue kneading
  10 more minutes, or until dough leaves fingers. Add candied peel,
  almonds, and raisins. Knead to mix well. (6)  Let rise until double
  in bulk.  Punch down and let rise again. Preheat oven to 350 deg. F.
  (7) Generously grease a 12-inch fluted tub pan. Press almond  halves
  around  sides  and bottom of pan.  Coat with bread crumbs. (8)  Punch
  down dough and  put  into  prepared  pan.   Dough should fill a third
  of the pan.  Let rise 1 hour, or until dough fills pan. (9) Bake at
  350 deg. F about 50 minutes, or until hollow sounding when tapped on
  top.
  
  (Makes 1 baba)
  
  RATING Difficulty: moderate. Time: About 3 hours. Precision: Measure
  the ingredients.
  
  CONTRIBUTOR Original recipe passed down through the generations and
  translated from Polish into English by ?
  
  USENET Cookbook  WIELKANOC-2
  
  Edward Chrzanowski MFCF, University of Waterloo, Waterloo, Ontario,
  Canada echrzanowski@watmath.waterloo.edu  or
  {decvax,att,utzoo}!watmath!echrzanowski
  
  From: Patt Bromberger  From: Bread-Bakers
  Archives: ftp.best.com/pub/reggie/archives/bread/recipe