POLISH BOBKA
FROM MY GOOD FRIEND JOHN PEDROSO

1/2 C. LUKEWARM WATER

2 PKG. YEAST

1 TSP. SUGAR

2 C. SCALDED MILK

1/2 C. MELTED BUTTER

1 T. SALT

1 C. SUGAR

5 WHOLE EGGS

10 EGG YOLKS

1 T. VANILLA

1 ORANGE-JUICE AND RIND

1/2 C. RAISINS

7 C. FLOUR

1/2 C. FINE BREAD CRUMBS

BUTTER TO GREASE TIN

 

 

PREHEAT OVEN TO 350o

DISSOLVE SUGAR IN WATER AND SPRINKLE WITH PACKAGES OF YEAST. STIR AND ALLOW TO SIT 10 MINUTES.
BEAT WHOLE EGGS AND YOLKS 10 MINUTES.
ADD SUGAR, A LITTLE AT A TIME.
ADD SALT, ORANGE JUICE, RIND AND RAISINS..
ADD YEAST.
ADD LUKEWARM MILK AND MIX WELL.
ADD FLOUR ALTERNATELY WITH MELTED BUTER
ADD ENOUGH FLOUR TO MAKE A SOFT DOUGH.
KNEAD UNTIL DOUGH DOESN'T STICK TO HANDS.
PLACE IN BOWL IN WARM PLACE AND LET RISE TO DOUBLE.
GREASE THE INSIDES OF AN EMPTY 2 POUND COFFEE CAN
ROLL BREAD CRUMBS AROUND INSIDE UNTIL ALL SIDES COVERED.
PUNCH DOWN DOUGH AND FORM INTO A BALL TO FILL HALF THE CAN.
ALLOW TO RISE TO THE TOP AND BAKE IN OVEN 30 MINUTES.
COOL ON RACK AND HANDLE CAREFULLY WHEN REMOVING.