To make Polish babka bread, knead a mixture of 6 cups flour, 1 cake yeast, 2 beaten eggs, 1 1/2 cups milk, 1/4 pound butter, 3/4 cup golden raisins, 1 teaspoon vanilla, 3/4 cup sugar and 1 teaspoon salt for approximately 30 minutes before letting covered dough rise for about an hour. Divide dough in half after punching it down, and brush with an egg yolk-water mixture before heating at 350 degrees Fahrenheit for approximately 30 to 35 minutes.
Larger pans require between 40 and 50 minutes. When finished, bread should be golden and sound hollow if tapped.
Active dry yeast is a suitable replacement for cake yeast. Heat milk, butter, sugar and salt in a saucepan before cooling and transferring to large bowl. To dissolve yeast, pour it into 1/2 cup of warm water, and wait 5 minutes. Once eggs and vanilla are added into the mixture, ensure dough does not stick to hands once the kneading process finishes. If it does, continue kneading by hand or use a kneading attachment for an electric mixer. Let dough sit in a warm area without drafts.
A slower rise may improve this bread's flavor. Often served during Christmas and Easter holidays, babka bread is a traditional dish in Poland and other parts of Eastern Europe.