Title: Chocolate Babka
Categories: Bread
Yield: 12 Servings

------------------------------FOR 1-POUND LOAF------------------------------
3/4 c Plus
2 tb Milk
1/2 c Bread or all purpose flour
1 ts Active dry yeast
1 1/2 c Bread or all purpose flour
3 tb Sugar
1/3 c Unsweetened cocoa
1 tb Grated orange zest
1/2 ts Salt
1/2 ts Vanilla extract
4 tb Unsalted butter
3 Egg yolks
1/2 c Golden raisins or substitute
-fine chop nuts
1/2 ts Cinnamon
1 ts Brown sugar
For 1.5-pound loaf
1 1/4 c Milk
3/4 c Bread or all purpose flour
1 1/2 ts Active dry yeast
2 1/4 c Bread or all purpose flour
1/4 c Sugar
1/2 c Unsweetened cocoa
2 tb Grated orange zest
3/4 ts Salt
3/4 ts Vanilla extract
6 tb Unsalted butter
4 Egg yolks
3/4 c Golden raisins or substitute
-fine chop nuts
3/4 ts Cinnamon
1 1/2 ts Brown sugar

From: Katie E Green

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 1/2 TBS

Use raisins (no nuts)

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

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