Written by Ukrainian Babka (Easter Bread)
3 potatoes, peeled & halved (1 lb.)
1 c. cream style cottage cheese
2 tbsp. butter
2 egg yolks
1/2 tsp. salt
1/8 tsp. white pepper
2 egg whites
Cook potatoes covered in boiling salted water until tender, drain. In mixing bowl, mash potatoes, cottage cheese, butter, egg yolks, salt and pepper until fluffy. Beat egg whites until stiff. Spoon into greased 1 quart casserole until puffed and golden, 375 degrees for 30 to 35 minutes. Serve warm. Reprinted from cooks.com.
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
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.
If you use an electric mixer this process takes about 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 9×5 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 9×5 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.
These recipes were reprinted from cooks.com
