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August 2, 2011
Grandma Marian's Placek
Old-Fashioned Breads
Prep time:
25 minutesbaking time:
30 minutes“It wouldn't be Easter morning without Grandma's placek and fresh Polish keilbasa.”
Ingredients
Serves 24
- 1 cake yeast
- 1 3/4 cups plus 1/4 teaspoon granulated sugar, divided
- 1/4 cup warm water (about 110ºF to 115ºF)
- 2 cups milk
- 1 cup (2 sticks) plus 3 tablespoons butter, divided
- 1 tablespoon vegetable shortening
- 1 teaspoon salt
- 5 large eggs
- 1 teaspoon vanilla extract
- 7 1/4 cups all-purpose flour, divided
- 1 cup golden raisins
Directions
1
Dissolve the yeast and 1/4 teaspoon granulated sugar in warm water in a bowl.
2
Combine 1 cup milk, 1 cup butter, the shortening and salt in a large saucepan. Cook over medium heat, stirring continually, until butter is melted. Remove from heat. Stir in remaining milk. Let stand to cool. Stir in yeast mixture.
3
Combine eggs, 11/2 cups granulated sugar and vanilla extract in a large bowl. Beat with an electric mixer until fluffy, about 5 minutes.
4
Add 7 cups flour and milk mixture alternately to the egg mixture, beating until smooth after each addition. Fold in raisins. (Batter will be sticky.) Cover; let rise 2 hours.
5
Spoon into 3 greased and floured loaf pans. Cut remaining butter into remaining sugar and flour in a small bowl. Sprinkle on top of batter; cover. Let rise for 30 minutes.
6
Preheat oven to 350ºF. Bake loaves until a knife inserted in centers comes out clean, about 30 minutes. Cool on wire racks.
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Grandma's Secret Trick
Grandma's Secret Trick
Grandma had a few tricks to make her placek perfect. She was careful when adding the flour and milk mixture to the egg mixture. She made sure to add only a cup of the flour at a time, then some of the milk mixture, to make sure it was incorporated properly. Then she found a warm spot in her kitchen to let the batter rise.
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