Bread - Babka

"Orange zest and raisins make this Polish Easter bread a special treat."


1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees F/45 degrees C)
8 cups all-purpose flour
3 eggs
4 eggs, separated
1 cup white sugar
2 cups milk
1 tablespoon grated orange zest
1 cup butter, melted
1 cup raisins

In a small mixing bowl, dissolve the yeast in the warm water. Let stand
until creamy, about 10 minutes. In a large bowl, combine the yeast mixture, 2
cups of the flour, the whole eggs, egg yolks, sugar, milk and orange zest; mix
well. Add the remaining flour, 1 cup at a time, until the dough comes
together. Turn the dough onto a lightly floured surface and knead until smooth
and supple, about 5 minutes. Flatten the dough out with your hands and smear
1/3 cup of the butter on the dough. Fold up the dough and knead gently to
incorporate the butter into the dough. Repeat this twice until all of the
butter is incorporated. Use the same method to incorporate the raisins.
Lightly oil a large mixing bowl. Place the dough in the bowl and turn the
dough to coat with oil. Cover with a damp cloth and let stand in a warm place
until doubled in volume; about 1 hour. Preheat oven to 350 F (175 C).
Turn the dough onto a lightly floured surface and divide into two equal size
pieces. Form each piece into a loaf and place them in two lightly greased 9x5
inch loaf pans. Cover with a damp cloth and let rise until doubled, about
40 minutes. Brush the tops of the loaves with egg whites and bake at
350 F(175 C) until the top of the loaves are golden and the bottom of the
loaves sound hollow when tapped, about 30 to 40 minutes.

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