One big babka

When you grow up in New Jersey, ethnic foods are a staple - even the foods that are not a part of your family's heritage. I know how to make a lasagna that's molto bene because of Mrs. Gallo. I can make a decent spanakopita (Greek spinach) because Mary Gosnell taught me how. I have a trusted recipe for charoset (served during a Seder meal) because Mrs. Weingartner offered me one when she hired me to serve Seder meals during college. I even have several authentic Asian stir fry recipes from Mrs. Lee, the mother of my brother's best childhood friend. And today I made a Polish babka for the last night of the Charles Wesley hymn study because - well - because my mother asked me to since we had a few packages of yeast left over from the hot cross buns last week. She has fond childhood memories of her mother (w/o a single drop of Eastern Europe in her) getting it at a local bakery plus she has a recipe from an acquaintance that was handed down from her great-great grandmother. Though my family is not Polish, I have had plenty of neighbors and friends over the years that are, and babka is the traditional sweet bread served at Easter. It's good. Mine is not swirled with cinnamon or chocolate as made famous in a Seinfeld episode. But it is big - bigger than this German/Danish/Welsh/Irish/English all American girl expected it to be - and I like the serendipitous tie-in it has with tonight's hymn, "Christ the Lord is Risen Today". The line, "Raise your joys and triumphs high" might be an obvious give away to the 11" high bread I have cooling on the counter, but the sixth verse contains the words "Thee to know, thy power to prove" refers to the work of the yeast that is proved in a risen loaf of bread that is supposed to be similar to the action of God's love and grace in the life of a Christian: it's evidence is unmistakable. May the light and love of the Risen Christ be evident to you this Easter season.

Great-Great-Grandma's Babka (from Jennifer Bober)

2 pkg. yeast
1/4 C. warm water
1 1/4 C milk
1/2 C sugar
1/2 C butter
5 C flour
1 tsp. salt
4 eggs
1 C raisins (preferably golden)
1 Tbsp. grated orange peel

Dissolve yeast in warm water. Scald milk. Pour over sugar and butter; let cool to lukewarm. Add yeast. Add 1/2 the four. Beat well. Add salt to eggs and beat until thick. Add to flour mixture. Mix well. Add remaining flour, raisins and orange peel. Knead for 15 minutes. Cover; let rise till doubled in bulk. Punch down lightly. Place in a well buttered tube pan. Let rise till doubled. Bake at 350 for 45 minutes.