UKRAINIAN COUNTRY BABKA

Steps:

• Dissolve the sugar in the lukewarm water, sprinkle the yeast over it, and let stand until softened.
• FOR THE SPONGE: Combine dissolved yeast with the lukewarm milk and 1 cup of flour.
• Beat well, cover, and allow the sponge to rise in a warm place until light and bubbly.
• Beat the eggs with the salt, add the sugar gradually, and continue beating.
• Beat in the butter and lemon rind.
• Combine this mixture with the sponge.
• Stir in the flour and KNEAD IN THE BOWL for about 10 minutes.
• This dough should be slightly thicker than for the usual babka mixture.
• Knead in the raisins.
• Cover and let rise in a warm place until double in bulk.
• Punch down, knead a few times, and let it rise again.
• Butter tall, round baking pans (or coffee cans) with soft butter sprinkling them lightly with fine bread crumbs and fill them ONE-THIRD FULL.
• I like to use greased parchment paper on the bottom and sides of pan.
• For this recipe you will need about 2 or 3 large coffee cans.
• If you are going to use smaller cans, you will need more of them and use your judgment to how many you will need.
• Adjust baking time for the smaller cans.
• Cover and let rise in a warm place until the dough reaches the brim of the pan.
• Brush the loaves with a beaten egg diluted with 2 Tablespoons of milk or water.
• Bake in a moderately hot oven (400 degrees F) for about 15 minutes, then lower the temperature to 350 degrees F.
• ,and continue baking for 40 minutes longer, or until done.
• Avoid browning the top too deeply.
• If necessary, cover with aluminum foil.
• Remove the baked loaves from the oven and let them stand in the pans for 5 to 10 minutes.
• Tip each loaf very gently from the pan onto a cloth-covered pillow.
• Do not cool the loaves on a hard surface.
• This is extremely important.
• Careless handling of the baked babka may cause it to fall or settle.
• As the loaves are cooling, change their position very gently a few times to prevent settling.
• If desired, the cooled loaves may be iced or glazed and decorated with bakers' confetti.
• This is the custom in the old country.
• Babka is always sliced in rounds across the loaf.
• The sliced bottom crust serves as a protective cover, and it is put back to prevent the loaf from drying.
• BABKA WITH PUMPKIN: This is a very old recipe, but it is worth preserving.
• Mashed pumpkin imparts a mellow, yellow color to babka and keeps it fresh and soft for days.
• A fewer number of eggs is required when pumpkin is used.
• Follow the preceding recipe for Country Babka.
• Add 1/2 to 2/3 cup of cooked, mashed pumpkin, 2 teaspoons vanilla, and 1/2 cup of orange juice and about 4 eggs.
• Add enough flour to give a soft dough.