5-6 c. flour
1 tsp. salt
1 cake yeast (or 1 package of active dry yeast)
1/2 c. warm water (104-115°F)
3/4 c. sugar
1 1/2 c. milk
1/4 lb. butter
3/4 c. golden raisins
1 tsp. vanilla
2 eggs, beaten
1 tsp. salt
1 cake yeast (or 1 package of active dry yeast)
1/2 c. warm water (104-115°F)
3/4 c. sugar
1 1/2 c. milk
1/4 lb. butter
3/4 c. 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 30-35 minutes for 9x5 inch pans or 40-50 minutes for large pan, or until bread is golden and loaves sound hollow when tapped on the bottom.
This is a traditional Polish bread recipe that is served during the Easter and Christmas Holidays.
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 30-35 minutes for 9x5 inch pans or 40-50 minutes for large pan, or until bread is golden and loaves sound hollow when tapped on the bottom.
This is a traditional Polish bread recipe that is served during the Easter and Christmas Holidays.
