Subject: Bread Machine: Chocolate Babka (fwd)
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This is for the bread machine, but of coarse it may be done by hand,
in which case you will add additional flour to form the desired
1 pound 1.5 pound
milk 3/4 cup, + 2 TBS 1 1/4 cups
bread or all purpose flour 1/2 cup 3/4 cup
active dry yeast 1 tsp 1 1/2 tsp
bread or all purpose flour 1 1/2 cups 2 1/4 cups
sugar 3 TBS 1/4 cup
unsweetened cocoa 1/3 cup 1/2 cup
grated orange zest 1 TBS 2 TBS
salt 1/2 tsp 3/4 tsp
vanilla extract 1/2 tsp 3/4 tsp
unsalted butter 4 TBS 6 TBS
egg yolks 3 4
golden raisins 1/2 cups 3/4 cup
or substitute fine chop nuts
cinnamon 1/2 tsp 3/4 tsp
brown sugar 1 tsp 1 1/2 tsp
Bring milk to a boil. Stir in first flour measurement. Cook
over medium heat until mixture resembles mashed potatoes, stirring
constantly. Remove from heat and cool to room temperature.
Add all ingredients except the last three, according to manufacturer's
instructions. Process on normal bread cycle.
At last beep at end of last mixing beep, or at end of first kneading
cycle, add raisins/or nuts, cinnamon and brown sugar.
Cool for at least 30 minutes IN machine. This firms the bread.
For a more traditional Babka, omit cocoa powder, orange zest.
Add grated lemon zest 1 TBS 1 1/2 TBS
Use raisins (no nuts)
This is pretty with a light chocolate or white glaze on top.