Title: Cinnamon Raisin Babka
Categories: Bread Holiday
Yield: 1 Servings
| 6 | | -8 cups all purp flour, sifted |
| 1 1/2 | | -2 cakes compressed yeast |
| 1 1/2 | c | Water 85 degrees |
| 1/2 | lb | Raisins |
| 1/2 | lb | Blanched ch. almonds (optional) |
| 3/4 | c | Sugar |
| 1 1/2 | c | Butter |
| 3 | | Eggs |
| 3/4 | ts | Salt |
| 1 | ts | Cinnamon |
Crumble yeast in water. Add 1 cup flour and let rise till doubled.
Sprinkle 1/2 cup flour over raisins and almonds. Cream sugar and butter
and add eggs, salt, and cinnamon. Add fruit and nuts, yeast and remaining
flour to creamed mix. Put in greased bowl in warm place, cover with
plastic wrap and let rise till doubled in bulk. Divide into 2 loaves and
place in greased pans. Brush tops with melted butter. Let rise again. Bake
at 350 F. for 45 min. From: Pat Stockett By on