Title: Babka #2
Categories: Bread
Yield: 12 Servings

1/2 c Milk
1/3 c Vegetable shortening
1 ts Salt
1/4 c Sugar
1 pk Active dry yeast
1/4 c Warm water
2 Eggs; beaten
1/2 ts Dried lemon peel
2 c Flour
1 c Raisins
1/4 c Chopped almonds

From: a4gy@jupiter.sun.csd.unb.ca ("N. Webber")

Date: Tue, 4 Apr 1995 19:15:22 +0000

Scald milk in saucepan. Add shortening, salt, and sugar; stir until
shortening is melted and sugar dissolved. Cool to lukewarm. Dissolve yeast
in warm water; add to lukewarm milk mixture and mix well. Add eggs and
lemon peel to milk mixture. Add flour; beat until smooth. Cover and let
rise for 6 hours. Punch down dough. Add raisins; knead until smooth and
elastic. Generously grease brioche pan; sprinkle bottom with almonds. Pour
dough into pan. Let rise, uncovered, for 20 minutes. Preheat oven to 425F.
Bake babka for 20 minutes. Remove from pan immediately. Source: Creative
Cooking Desserts, page 5

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