Easter Breads

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Polish Easter Bread (Babka Wielcanocna Lukrowana)
"Babka" is Polish for "grandmother." This bread is traditionally baked in a special pan (similar to a bundt pan) so that the finished bread looks like a grandmother's wide pleated skirt.
1 packet (1 scant tablespoon) dry yeast
1/2 cup light cream or half-and-half
1/3 cup sugar
2 cups flour
3 eggs
1 teaspoon vanilla
1/2 teaspoon almond extract
1 teaspon grated lemon rind
3 tablespoons melted butter
1/4 cup raisins
Icing:
1/2 cup confectioners sugar
1 tablespoon rum

Dissolve yeast in cream. Combine with half the sugar and flour, beat well, and let double in size. Add all the remaining ingredients except the raisins and knead until smooth, adding extra flour if needed. Add raisins, while continuing to knead. Grease and flour a babka pan (a tube or bundt pan will do). Place dough in pan, cover with a clean cloth, and leave in a warm, draft-free place until doubled in size. Bake at 350°F for 35 to 40 minutes. When cool, remove from pan.

Mix icing ingredients together and drizzle over babka. Makes 1 loaf.