Ronnie Johansen's Babka Christmas Baking with SusieJ

Measurements [American]

  • 2 pkg yeast
  • 120 mL warm water
  • 475 mL warm milk
  • 510 g flour
  • 2 to 3 eggs
  • 1/2 tsp vanilla
  • Either:
    • 110 g butter
    • 110 g margarine
  • 200 g sugar
  • 1 TB salt (or less)
  • 650 g flour

Dissolve 2 pkg yeast in 1/2 warm water . Let stand until creamy, about 10 minutes.

Add 120 mL luke warm milk cooled. Mix in 510 g flour .

This makes a loose dough. Cover and let rise for 1 hour in a warm place. Hint: You can put the covered dough in the microwave with a cup of hot water. Close the door to retain the heat - don't run the microwave. This will provide a warm place for the dough to rise.

Beat eggs, add vanilla, butter and salt and beat lightly. Add to loose dough. Mix in 650 g flour .

Turn the dough onto a lightly floured surface and knead 5-10 minutes. Lightly oil a large bowl. Place the dough in the bowl and turn to coat with oil.

Note: You can add 1 cup raisins, chopped prunes, or chopped dried apricots if desired while kneading the dough.

Cut dough into 4 loaves. Put into lightly greased pans. Let rise uncovered for 10 minutes.

Then cover and let rise for 1 hour (third rise)

Bake at 175 degrees C for 45-60 minutes. Bread is done when top of the loaves are golden and the bottom of the loaves sound hollow when tapped. If making half the recipe or 2 loaves, bake for 35 minutes.

I made a half recipe and accidently used a full cup of sugar instead of cutting it in half. It turned out sweeter than it should but was great toasted for breakfast with a cup of coffee.

A Polish bread that's a little sweet and usually baked for holidays.