Ronnie Johansen's Babka

Ingredients [metric]

• 2 pkg yeast
• 1/2 c warm water
• 2 c warm milk
• 3 1/2 c flour
• 2 to 3 eggs
• 1/2 tsp vanilla
• Either:
• 1 stick butter
• 1 stick margarine
• 1 c sugar
• 1 TB salt (or less)
• 4 1/2 c flour

Directions

Dissolve 2 pkg yeast in 1/2 warm water. Let stand until creamy, about 10 minutes.

Add 1/2 cups luke warm milk cooled. Mix in 3 1/2 cup flour.

This makes a loose dough. Cover and let rise for 1 hour in a warm place. Hint: You can put the covered dough in the microwave with a cup of hot water. Close the door to retain the heat - don't run the microwave. This will provide a warm place for the dough to rise.

Beat eggs, add vanilla, butter and salt and beat lightly. Add to loose dough. Mix in 4 1/2 c flour.

Turn the dough onto a lightly floured surface and knead 5-10 minutes. Lightly oil a large bowl. Place the dough in the bowl and turn to coat with oil.

Note: You can add 1 cup raisins, chopped prunes, or chopped dried apricots if desired while kneading the dough.

Cut dough into 4 loaves. Put into lightly greased pans. Let rise uncovered for 10 minutes.

Then cover and let rise for 1 hour (third rise)

Bake at 350 degrees F for 45-60 minutes. Bread is done when top of the loaves are golden and the bottom of the loaves sound hollow when tapped. If making half the recipe or 2 loaves, bake for 35 minutes.

I made a half recipe and accidently used a full cup of sugar instead of cutting it in half. It turned out sweeter than it should but was great toasted for breakfast with a cup of coffee.