My experience was eating babka every day for lunch in high school (Our Lady of the Angels Academy, run by Polish Franciscan nuns) from 1976-1980. It was a $1.50/loaf and I used to split it with my best friend, Lisa Owens, who passed away a week before senior year. The bread has strong emotions and memories. I went back a few years ago and it doesn't taste the same. Different baker, older me. Anyway, it was a yeasty bread, baked in a loaf with a braided top. Had regular raisins and orange peel so the dough was yellow. Light and airy. Ate it warm. We would ring the convent bell and wait for the sister to hand us a hot loaf from the oven. This recipe looks very tasty as well. Since my own baking expertise is somewhat sparse with yeast breads, this might be good to try this Easter.

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