Babka-Polish Bread

• 3/4 c. hot milk
• 1 yeast cake
• 2 Tbsp. soft butter
• 1/2 tsp. salt
• 1/2 tsp. ground cardamon seed
• 2 c. flour
• 1 Tbsp. warm water
• 1/2 c. sugar
• 2 egg yolks
• 1/4 c. each: white seeder raisins
• chopped nuts
• candied cherries

1. Scald milk; carefully stir 1/2 cup flour into hot milk.
2. When smooth and cool, add yeast softened in warm water with 1 teaspoon sugar.
3. Set aside to rise.
4. Add salt to egg yolks and beat until thick.
5. Add to yeast mixture the butter, sugar, beaten egg yolks and cardamon.
6. Beat with spoon thoroughly.
7. Slowly add the remaining 1 1/2 cups flour and the raisins, nuts and cherries. Knead with hand until dough no longer sticks to fingers.
8. Let rise until double in bulk.
9. Punch down and let rise again about 1 hour. Bake in loaf, tube or round pan for 30 minutes in 350u0b0 oven.

hot milk, yeast, butter, salt, ground cardamon, flour, water, sugar, egg yolks, white seeder raisins, nuts, candied cherries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=888904 (may not work)