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Sunday, February 17, 2013

Holiday Babka

This bread is made using a hot roll mix,
an easy shortcut way to bake up a
good tasting eggy bread that resembles
a polish babka in a cake like texture.

1 box Pillsbury Hot Roll Mix
1 egg plus one egg yolk
3/4 cup hot water or more
2 tablespoons sugar
1/8 teaspoon salt
1 cup dark raisins
cornmeal for dusting sheet pan
1 tablespoon milk

Place hot roll mix flour in a bowl,
add in the yeast from the packet and
stir to combine then add in the water,
eggs, sugar, salt and raisins.
Add in more hot water if needed.
Turn dough out on a floured work surface,
knead dough with floured hands for five minutes.
Turning dough into a smooth ball.
Cover dough ball with the mixing bowl and
let rest and relax for about 20 minutes.
Preheat oven to 375 degrees F.
Dust sheet pan with cornmeal and place dough ball
on the baking sheet covered with a towel.
Let dough rise until oven is preheated.
Use your fingers or a pastry brush to baste the
top of the dough ball and place in oven to bake for
30 minutes or until it sounds hollow when tapped.
Remove bread to cool for an hour before slicing.

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