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Prep Time: 45 Minutes Cook Time: 45 Minutes |
Ready In: 90 Minutes Servings: 48 |
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Meet the Cook: While I most often make this traditional Ukranian bread for breakfast, I've also served it for an afternoon tea. I've been baking since I was about 8. My husband and I have three grown sons and seven grandchildren. -Rose Kostynuik, Calgary, Alberta Ingredients:
2 packages (1/4 ounce each) active dry yeast |
1/2 cup warm water (110° to 115°) |
4 eggs |
6 egg yolks |
1 cup sugar |
3/4 cup butter, melted |
2 teaspoons salt |
1 teaspoon vanilla extract |
1 teaspoon lemon juice |
2 tablespoons grated lemon peel |
2 cups warm milk (110° to 115°) |
9-3/4 to 10-1/4 cups king arthur unbleached all-purpose flour |
1 cup golden raisins |
Directions:
1. In a small bowl, dissolve yeast in water; set aside. In a large bowl, beat eggs and yolks until lemon-colored; gradually add sugar. Add the butter, salt, vanilla, lemon juice and peel; beat well. Add milk and yeast mixture. Gradually add 6 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a lightly floured surface; knead until smooth and elastic, about 10 minutes. Sprinkle with raisins; knead for 5 minutes longer. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; divide into thirds. Cover and let rest 10 minutes. Shape each portion into a loaf and place in greased 8-in. x 4-in. loaf pans. Cover and let rise in a warm place until almost doubled, about 30 minutes.
4. Bake at 325° for 45 minutes or until golden brown. Remove from pans to cool on wire racks. Yield: 3 loaves (16 slices each).
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