Grandma'S Polish Bread(Babka)
A rich, sweet Polish bread with raisins, nuts, and hints of orange and cinnamon, perfect for breakfast, tea, or special occasions, offering warm, comforting flavors.
Ingredients
Instructions
- Combine yeast and warm water; set aside to activate.
- Mix all ingredients, adding the yeast mixture last.
- Knead the dough until smooth and elastic.
- Cover and let stand for 1 hour to rise.
- Beat down the mixture and let rise another hour.
- Place the dough in a loaf pan.
- Bake at 375°F for 45 minutes until golden brown.
Tips & Substitutions
For best results, ensure your yeast is fresh for proper activation. If you don’t have golden raisins, use dried cranberries or sultanas as substitutes. You can also replace half of the butter with applesauce for a lighter version. Kneading the dough thoroughly is crucial for achieving a soft texture. If you prefer a spiced flavor, consider adding a dash of nutmeg along with the cinnamon.
Serving Suggestions
This delicious Babka pairs beautifully with a cup of coffee, making it perfect for breakfast or brunch. Serve it with a side of fruit or a dollop of whipped cream to enhance its flavor. You can also enjoy it alongside a slice of Grapefruit Chiffon Cake for a delightful dessert spread. Consider sprinkling some powdered sugar on top for an elegant touch.
Storage & Reheating
Store any leftover bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, simply thaw at room temperature and warm in the oven at 350°F for about 10-15 minutes for a fresh-out-of-the-oven experience.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma'S Polish Bread(Babka) contains roughly 2200 calories, with 34g protein, 195g carbohydrates, and 148g fat. It is an excellent source of protein (67% of the Daily Value), iron (46% of the Daily Value), and potassium (43% of the Daily Value), and a good source of calcium and dietary fiber. Note that it is relatively high in sodium, at 1823mg per serving (79% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. To maintain lightness, consider using half whole wheat and half all-purpose flour for a balanced result.
How can I tell when the bread is done baking?
Your bread is done when it has a golden brown crust and sounds hollow when tapped on the bottom. An internal temperature of around 190°F is also a good indicator that it's fully baked.
What can I do if my dough doesn't rise?
If your dough doesn’t rise, it may be due to inactive yeast. Make sure your yeast is fresh and that the water used for activation was not too hot or too cold. If needed, give the dough more time in a warm place to rise.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).