This is the traditional babka recipe my mom always used. (I know it's at least 60 years old). It makes 4 big loaves. BABKA 3 1/2 lb. flour (about 14 cups) 13 egg yolks 2 1/2 C. milk 1 large yeast cake (2 oz.) ( OR 3 (1/4 oz. ) pkg. active dry yeast) 2 T. lukewarm water 1 C. sugar 1 tsp. rum 1 lb. sweet butter 1 T. salt 1 lb. golden raisins Dissolve yeast in warm water with a pinch of sugar; let proof 5 minutes. Break 12 egg yolks into large bowl with milk, mix; add about 1 1/2 pounds of flour and pour in yeast and beat with wooden spoon. Cover with towel and let rise half hour. In separate bowl, mix sugar, flour and salt. In another bowl cream softened butter and rum; mix in raisins. Add dry ingredients to butter mix. Knead thoroughly and let rise until double in bowl. Remove from bowl and knead slightly. Divide into 4 pieces and shape. Place in well greased loaf pans, cover with tea towel and let rise until double. Dough should hang over sides of loaf pan. Brush tops of loaves with last egg yolk mixed with 1 Tbsp. water and bake at 350ºF for 10 minutes. Reduce oven to 300ºF and bake 40 minutes more. Remove from pan and cool on sides on rack.

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