Home Bread-Bakers v006.n038.20


Katie E Green <kgreen@u.washington.edu> (by way of reggie@jeff-and-reggie.com)
Sat, 30 Sep 1995 00:25:21 -0700
(Reggie Dwork))
Subject: Bread Machine:  Chocolate Babka (fwd)
Sender: owner-bread-bakers@lists.best.com
Precedence: bulk
X-Comment: Recipes and Discussion of Bread Baking
X-Comment: For list problems mail to bread-bakers-admin@jeff-and-reggie.com

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
dough consistency.  

                          CHOCOLATE BABKA

                                       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.