Recipe - Chocolate Babka

FOR 1POUND LOAF
Three fourths cup Plus
2 tablespoon Milk
One half cup Bread or all purpose flour
1 teaspoon Active dry yeast
1 One half cup Bread or all purpose flour
3 tablespoon Sugar
1/3 cup Unsweetened cocoa
1 tablespoon Grated orange zest
One half teaspoon Salt
One half teaspoon Vanilla extract
4 tablespoon Unsalted butter
3 Egg yolks
One half cup Golden raisins or substitute
fine chop nuts
One half teaspoon Cinnamon
1 teaspoon Brown sugar
For 1.5pound loaf
1 One fourth cup Milk
Three fourths cup Bread or all purpose flour
1 One half teaspoon Active dry yeast
2 One fourth cup Bread or all purpose flour
One fourth cup Sugar
One half cup Unsweetened cocoa
2 tablespoon Grated orange zest
Three fourths teaspoon Salt
Three fourths teaspoon Vanilla extract
6 tablespoon Unsalted butter
4 Egg yolks
Three fourths cup Golden raisins or substitute
fine chop nuts
Three fourths teaspoon Cinnamon
1 One half teaspoon Brown sugar

From: Katie E Green kgreen@u.washington.edu

Date: Sun, 20 Aug 1995 12:34:59 0700
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.

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 One half TBS

Use raisins (no nuts)

This is pretty with a light chocolate or white glaze on top.

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