World Famous Babka
3 pk (1/4 oz) active dry yeast (3 tbsp)
¾ cup warm water (110F)
1 Tb plus 1 cup sugar
7 3/4 cups flour (about)
1 1/2 cup milk
1 ¼ c unsalted butter or margarine
2 egg yolks
1 1/2 tsp salt
1 cup golden raisins
1 egg white
Grease side and bottom of 2 10-inch tube pans.
In shallow medium bowl, dissolve yeast in warm water. Add 1 Tbsp sugar and 1/2 cup warm flour; stir to combine. Cover; let stand in a warm place 5-10 minutes until foamy. Heat milk and butter or margarine in a small saucepan until melted. Let stand until mixture cools to warm. In a large bowl, beat eggs, egg yolks, and remaining 1 cup sugar until pale and frothy. Add cooled milk mixture, salt, and yeast mixture. Beat until smooth. Gradually beat in 4 1/2 cups flour. Stir in enough remaining flour to make a soft dough. Turn dough out onto lightly floured surface. Knead dough into a soft, smooth dough. Divide dough in half. Arrange one part dough in each greased pan. Cover with a damp cloth; let rise in a warm place, free from drafts, until doubled in bulk, about 2 hours.
Preheat oven to 350. Lightly beat egg white and brush over top of dough. Bake 50-55 minutes or until wooden pick inserted in center comes out clean.
Makes two 10-inch loaves.