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Easter Babka

Created by SillySally on March 1, 2015

5 to 6 cups all-purpose flour (or enough to make a soft dough, I use bread flour)
1 teaspoon salt
1 package active dry yeast
1/2 cup warm water (104-115°F)
3/4 cup granulated sugar

Step 1: In a saucepan, heat milk. Add butter and heat until the butter is melted. Pour into a large bowl. Stir in sugar and salt. Allow to cool to lukewarm.
Step 2: Stir the dry yeast into warm water until yeast is dissolved. Let sit approximately 5 minutes. Add to cooled milk.
Step 3: Stir in eggs and vanilla. Gradually add flour and knead dough in bowl (for approximately 1/2 hour if done by hand) until dough no longer sticks to hands. Add raisins and knead into dough. Note: The kneading attachment of an electric mixer for 12 minutes.
Step 4: Cover with a clean towel and let rise a in warm place, free from draft until doubled (approximately 1 hour).
Step 5: Punch down dough. Cover and let rise again. Punch down again.
Step 6: Divide dough in half and put into 2 greased 9x5 inch bread pans or 1 angel food cake pan (without tube) for a large traditional bread.
Step 7: Mix 1 egg yolk and 2 tablespoons water. Brush top of bread with mixture and let rise uncovered in a warm place until doubled.
Step 8: Bake at 350°F 30-35 minutes for 9x5 inch pans or 40-50 minutes for large pan, or until bread is golden and loaves sound hollow when tapped on the bottom.