- Banti Bubbles
I think I could be tempted...
As long as it's a good quality chocolate... We eat all kinds of stuff that we don't even know. Most of it zips right on through with no ill effects. Speaking of which, dinner is on the table!!!
They are doing very well with cooking.
The Babka is:
Chocolate Swirl Babka
Babka is traditional Eastern European Easter bread. This version is a good
dessert bread, and it's great with coffee.
1 cup water
1/4 cup milk
2 tablespoons butter, cut into pieces
1 teaspoon vanilla extract
1 large egg yolk (reserve the white for brushing on top)
2 tablespoons granulated sugar
3 cups King Arthur Unbleached AllPurpose
1 1/2 teaspoons salt
2 1/2 teaspoons instant yeast
2/3 cup granulated sugar
2 1/2 tablespoons unsweetened Dutchprocess
1/4 cup finely chopped walnuts or pecans
1 tablespoon Instant ClearJel, optional; to keep filling from overflowing during
2 tablespoons melted butter
1/4 teaspoon cinnamon
1/3 cup glazing or confectioners' sugar, or nonmelting
1/4 cup King Arthur Unbleached AllPurpose
1. To make the dough: Place all of the dough ingredients into the pan of your
bread machine in the order recommended by the manufacturer. Program
the machine for dough or manual, and press Start. Check the dough's
consistency about 7 minutes after the kneading cycle begins, adding
additional water or flour to form a soft, smooth ball of dough.
2. To make the filling: While the dough is rising, combine all the filling
ingredients in a small bowl, and then set them aside.
3. To shape the loaf: Transfer the dough to a lightly floured surface, and roll it
into a 10" x 14" rectangle. Brush it lightly with melted butter, and sprinkle the
filling over the dough, leaving a 1" border along the edges. Starting at a
short end, roll the dough up jellyroll
style. Pinch the ends closed, and tuck
4. Place the loaf, seamside
down, in a lightly greased 9" x 5" loaf pan. Brush
the top of the dough with the reserved egg white. Combine the topping
ingredients and sprinkle over the loaf in the pan.
5. Tent with greased plastic wrap. Let it rise for about 45 minutes; it won't double
in size, but should just barely crown over the rim of the pan.
6. To bake: Uncover the loaf, and bake it for 30 to 40 minutes, or until its sides
have pulled away slightly from the pan. Remove the loaf from the oven and,
after about 5 minutes, remove it from the pan. Transfer it to a rack to cool
Bread machine? Is that like a Foodarackacycle?
You might like the Ask a chef thread by Attimus. It's all about yummy looking food and recipes. post #1