Holiday Babka (Mother's Polish Bread) - Recipe

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HOLIDAY BABKA (MOTHER'S POLISH
BREAD)

This is a traditional Polish bread recipe that is served during the Easter and Christmas Holidays.

5 to 6 cups flour (or enough to make a soft dough)
1 tsp. salt
1 cake yeast (or 1 package of active dry yeast)
1/2 cup warm water (104-115°F)
3/4 cup sugar
1 1/2 cups milk
1/2 cup (1 stick) butter
3/4 cup golden raisins
1 tsp. vanilla
2 eggs, beaten

Note: The original recipe called for the use of fresh cake yeast, but active dry yeast may be substituted. At Cooks.com Test Kitchen we have tested this bread with both fresh cake yeast and active dry yeast, but prefer the fresh yeast in this instance because there is a slower rise and a this provides a more flavorful result. But you be the judge!

In a saucepan, heat milk. Add butter and heat until the butter is melted. Pour into a large bowl. Stir in sugar and salt. Allow to cool to lukewarm.

Crumble (or stir) yeast into warm water until yeast is dissolved. Let sit approximately 5 minutes. Add to cooled milk.

Stir in eggs and vanilla. Gradually add flour and knead dough in bowl (for approximately 1/2 hour if done by hand) until dough no longer sticks to hands. Add raisins and knead into dough.

Note: We used the kneading attachment of an electric mixer for 12 minutes.

Cover with a clean towel and let rise a in warm place, free from draft until doubled (approximately 1 hour).

Punch down dough. Cover and let rise again. Punch down again.

Divide dough in half and put into 2 greased 9x5 inch bread pans or 1 angel food cake pan (without tube) for a large traditional bread.

Mix 1 egg yolk and 2 tablespoons water. Brush top of bread with mixture and let rise uncovered in a warm place until doubled.

Bake at 350°F for 30 to 35 minutes for 9x5-inch pans or 40 to 50 minutes for large pan, or until bread is golden and loaves sound hollow when tapped on the bottom.

Submitted by: CM

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recipe reviews
Holiday Babka (Mother's Polish Bread)

· Sep 26 · #190678

Dorothy (Pennsylvania) says:

I think this is the absolute BEST recipe for Homemade Bread! BUT, a note to the beginner baker about the fresh yeast. It use to come in a 0.6 oz cake; and that is the amount needed for one batch of bread. But now the only size package I can find in stores is the larger 2 oz. So don't use the whole 2 oz. for just one batch of dough.
I just split the large cake into 3 sections and it is enough yeast for 3 batches of the bread. It definitely tastes best with fresh yeast!

· Apr 15 · #187695

Nadia (France) says:

Hi! We have a traditional Babka aluminum form (with a hole in the center). Would that work with this recipe?

· Jan 3 · #186876

Richard Stanley (United States) says:

Christmas and Easter? Sure. But Passover and the Jewish Communities of Poland and Eastern Europe come to mind first. Isn't "babka" Yiddish for grandmother? Obviously, everyone bakes and enjoys it because it's so yummy and versatile. Look forward to trying this recipe.

· Jan 6 · #186906

Richard Stanley (United States) replies:

Let's make that Rosh Hashanah, not Passover. Observant and even not so observant Jews don't eat leavened bread immediately after Passover. Ol' Pharoah didn't give no time for the bread to rise before he was hot on their tails thinking' better of having released his workforce from bondage. Rosh Hashanah, (New Year in Jewish calendar) uses sweet and rich foods to encourage good fortune during the coming year. Babka certainly checks all those boxes!!

· Mar 6 · #175576

Maureen (New York) says:

Excellent, entire family enjoyed! Will only use this recipe. Thank you!

· Dec 30 · #136045

Kellie (Massachusetts) says:

Just like my Ukrainian great aunt used to make! I've used this recipe for a few years now, but always need at least 8 cups of flour - not the 5-6 cups noted. Other than that it's spot on!

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