A vanilla flavored babka - good with a sprinkle of confectioners' sugar

1 cake fresh yeast
1 tbsp. sugar
3 tbsp. flour
1/2 c. milk, scalded & cooled to lukewarm

Dissolve yeast cake, sugar and flour in lukewarm milk; mix until thoroughly blended. Cover and let stand in warm place until mixture rises.

1 c. butter
2 tbsp. sugar
2 egg yolks
1 whole egg
1 tbsp. vanilla
3/4 c. milk, scalded & cooled to lukewarm
3 1/2 c. flour
1/3 c. raisins
Confectioners' sugar for sprinkling over babka

Cream butter and sugar, then add yolks and egg, one at a time, blending in each thoroughly. Mix in vanilla. Add yeast mixture and lukewarm milk, mixing well. Gradually add flour, kneading by hand until dough does not stick to hand. When kneading is almost done, knead in raisins. Put in a buttered bowl, cover with a towel and let rise in warm place until doubled in bulk. Punch down dough, shape to fit well-greased baking pan for babka (2 pound coffee cans work well), cover and let rise until doubled in bulk.

Bake at 350 degrees for 30 minutes, then at 300 degrees for 20 minutes. When done, remove carefully from pans and dust top lightly with confectioners' sugar while still warm (if desired).