Polish Babka

Course : Breads
Serves: 1
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2 cups milk
1 1/4 cups sugar
1/2 pound butter
2 teaspoons salt
8 1/2 cups unbleached flour
2 teaspoons vanilla
2 large eggs -- plus 6 additional
2 large egg yolks
1/2 pound cream cheese
1 cup pot cheese
2 packages dry yeast
1/2 cup chopped maraschino cherries
3/4 cup raisins

Preparation / Directions:

Dissolve milk, sugar, butter and salt in saucepan over very low heat and stir constantly. Do not boil just enough to completely dissolve, remove from heat and let cool to lukewarm. Combine all eggs, cream cheese and pot cheese into blender and liquify. Add vanilla to same. Combine 4 cups of flour and yeast in large bowl. Combine all ingredients and stir with wooden spoon. Gradually add 4 more cups of flour, while kneading with hands. Continue working dough until elastic in texture. Shape into mound, put into large container, cover with light cloth and place in warm area. Let rise to triple in size and quickly knead again for 5 minutes using remaining 1/2 cup flour. Generously grease and flour two 9-inch tube baking pans. Loaves may be topped with glaze by applying beaten egg whites with pastry brush just before baking. After glazing a sugar crumb topping may be added as well, before putting in oven. Bake uncovered at 350 degrees for 45 minutes or until done.


Nutritional Information:

7611 Calories (kcal); 289g Total Fat; (33% calories from fat); 157g Protein; 1121g Carbohydrate; 1186mg Cholesterol; 7182mg Sodium

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