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yeast bread

Apple Cinnamon Pull Apart Bread

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Apple Cinnamon Pull Apart Bread

The Avid Bakers Challenge this month is the Apple Cinnamon Pull Apart Bread from Brown-Eyed Baker’s website. I knew I was going to love this one – first of all it’s a yeast bread (yay) and has every component of a cinnamon roll. That you can pull off pieces of the bread with your fingers is another plus!

Oh, and don’t forget the gooey carmely apple stuff that sinks to the bottom. The soft, pillowy yeast bread, chewy top, little chunks of apple and caramel cinnamon gooey stuff comes together and makes an amazing bread.

Apple Cinnamon Pull Apart Bread

The photos don’t do the bread justice. It was really hard to stop eating it, especially when you can peel off a little piece at a time. Pretty soon you’ve eaten five or six of those little pieces. They’re kind of like sticky buns, but are pull-apart.

Apple Cinnamon Pull Apart Bread

I followed Brown-Eyed Baker’s instructions to manipulate the dough almost exactly and the it came out just like she said it would. A little sticky, but it rose beautifully. The dough did rest longer than specified so it would be easier to roll out and wouldn’t spring back.

I’ll definitely make this Apple Cinnamon Pull Apart Bread again…and again. It’s quickly becoming one of my favorite breads!

Apple Cinnamon Pull Apart Bread

Apple Cinnamon Pull Apart Bread

Apple Cinnamon Pull Apart Bread

Yield: 10 (one loaf)
Prep Time: 45 minutes
Cook Time: 45 minutes
Rising/Resting Time: 2 hours 30 minutes
Total Time: 4 hours

Amazing soft, pillowy yeast bread with a gooey apple cinnamon sauce on bottom. Really a great bread!

Ingredients

  • For The Dough
  • 2 3/4 C plus 2 tablespoons all-purpose flour
  • 1/4 C granulated sugar
  • 2 1/4 tsp (1 envelope) active dry yeast
  • 1/2 tsp salt
  • 2 oz (about 4 tbsp) butter, diced small
  • 1/3 C 2% milk
  • 1/4 C water
  • 2 eggs, room temperature
  • 1 tsp vanilla extract
  • For the Filling
  • 3/4 C granulated sugar
  • 1/4 C brown sugar
  • 2 tsp ground cinnamon
  • 1 large apple, peeled, cored and small diced
  • 2 oz (about 4 tbsp) butter, melted
  • dash of salt

Instructions

  1. Prepare the dough: In a large mixing bowl, whisk together 2 cups of the flour, the sugar, yeast and salt. Set aside
  2. In a small bowl, whisk together the eggs and set aside.
  3. Place the milk and butter in a small microwave-safe bowl and heat for 30-40 seconds. Stir to make sure all of the butter is melted, then stir in the water and vanilla extract. Let mixture stand until it registers 115 to 125° (a little past lukewarm to the touch).
  4. Pour the milk mixture into the dry ingredients and mix with a wooden or silicone spoon until combined. Add the eggs and stir the mixture until the eggs are incorporated into the batter. It will be sloggy, but keep stirring until completely combined - 2-3 minutes. Add 3/4 of the remaining flour and stir until fully incorporated, about 2 more minutes. The mixture will be slightly sticky.
  5. Spray a medium-large metal bowl (or grease with butter). Loosely roll the dough into a ball shape and put into the bowl. Cover the bowl with plastic wrap and a clean kitchen towel. Place in a warm space and let rise for an hour to an hour and fifteen minutes, until the dough is almost doubled in size.
  6. Prepare the filling: In a medium bowl, whisk together the sugar, brown sugar, cinnamon and dash of salt. Stir in the diced apple. Set aside.
  7. Spray a 9x5" loaf pan.
  8. Assemble the Bread: Deflate the risen dough and knead the remaining 2 tablespoons of flour into the dough (about 2 minutes). Cover the dough with a kitchen towel and let rest on the counter for 5 minutes.
  9. Lightly flour your counter or work surface and use a rolling pin to roll out the dough into a 12 x 20-inch rectangle. Brush the melted butter evenly across the dough to the edges. Spread the apple/cinnamon/sugar mixture evenly all over the dough to the edges, including any thick juice that may have accumulated.
  10. Slice the dough (pizza cutter is the easiest) into six equally-sized strips vertically and horizontally for a total of 36 squares/rectangles. It won't hurt if they're not perfect, just get close.
  11. Create six stacks of six layers each. Place each stack into the prepared loaf pan with the cut edges up, arranging them however you want. Cover with a kitchen towel and place in a warm place for 35-45 minutes, until almost doubled in size.
  12. Bake the Bread: Preheat the oven to 350°. Place a sheet pan on the lowest rack of the oven to catch any drippings which may overflow. Place the pan on the middle rack and bake for 40-50 minutes, until the top is very golden brown, turning the pan once after 20 minutes. An instant thermometer should read 195-200° so the insides will be done. If the top starts browning too much, tent aluminum foil over the top while it completes baking.
  13. Remove from the oven and rest for 25-30 minutes on a rack. Run a butter knife around the edges of the pan to loosen the bread and turn it out onto a cutting board or serving plate. Serve warm or room temperature.
  14. Wrap leftover bread in plastic wrap and keep it at room temperature for 2 to 3 days.

Notes

Tips and Stuff:

The original recipe used unsalted butter and whole milk.  I didn't.

The original recipe also used all granulated sugar in the filling, but I thought the brown sugar made the gooey stuff better.

If the dough springs back too much while you're trying to roll it out, cover it with a kitchen towel and let it rest on the counter for 5 to 10 more minutes.  It will roll out more easily.

Nutrition Information:
Yield: 10 Serving Size: 1 slice
Amount Per Serving: Calories: 237Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 38mgSodium: 246mgCarbohydrates: 42gFiber: 2gSugar: 27gProtein: 3g

Nutrition Values are Approximate

© Brown Eyed Baker
Category: Breads/Muffins

Italian Easter Bread

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Wow, it’s been awhile since I posted. I’ve made a bunch of new recipes in the past several weeks, but none of them were up to par for posting – good, but not great.

Then along comes this amazing Italian Easter Bread from Brown Eyed Baker. The bread is flavored with orange juice and orange zest, and then I made a few small changes from the original recipe to our tastes.

Italian Easter Bread

The original recipe calls for anise oil and I substituted almond flavoring. Also I halved the recipe because we don’t need two big loaves of bread.

This bread is wonderful, though, and now I’m thinking two loaves would be welcome!

Italian Easter Bread

The texture of this Italian Easter Bread is fluffy, fairly soft, and tender. It’s a barely-sweet bread and the simple, sweet glaze goes perfectly as the finishing touch.

There are sprinkles on top because I think they look “Spring-y,” but sliced almonds would be nice if you want an alternative.

The orange flavor isn’t overpowering, but is definitely there and wonderful. The dough is fairly easy to work with and rises nicely to make this beautiful, big loaf. Just take a look!

I’m gonna dab a little butter on a slice tomorrow morning and slide it under the broiler for a great breakfast treat. Don’t put it in the toaster, though, or you’ll have a little mess with melted glaze…

This beautiful Italian Easter Bread is great for Easter, but I’m sure I’ll be making it throughout the rest of the year, too.

Besides the time for rising, this bread is fairly straightforward to make and your guests will be very impressed. Put this one on your holiday baking list!

Italian Easter Bread

Italian Easter Bread

Yield: 1 big, round loaf
Prep Time: 30 minutes
Cook Time: 40 minutes
Inactive Time: 2 hours
Total Time: 3 hours 10 minutes

Fluffy, soft, and tender lightly sweet yeast bread, flavored with orange and topped with a sweet glaze. 

Ingredients

  • 4 1/2 - 5 C all purpose flour
  • 3/4 C milk (I used 2%)
  • 1/4 plus 1 tbsp sugar
  • 1 large orange, zested and juiced
  • 1 envelope (about 2 1/4 tsp.) active dry yeast
  • 1/2 cup butter
  • 4 eggs, room temperature
  • 1/2 tsp salt
  • 1/8 tsp almond extract
  • 1 tbsp butter, melted (for brushing onto bread)
  • Glaze:
  • 1 1/2 C powdered sugar
  • 2-3 tbsp milk or cream
  • 2-3 drops almond extract
  • sprinkles, sliced almonds, or your choice of topping (optional)

Instructions

  1. Place 4 cups of the flour in a large mixing bowl.
  2. Pour the milk in a large glass measuring cup and microwave for 20 seconds at a time until warm to the touch (between 110° to 115°).  
  3. While milk is warming, mix the sugar and orange zest together in a small bowl or cup until well-blended.
  4. When the milk is warm, stir the sugar/orange zest mixture into it and stir until well mixed.  Make sure the milk is still warm to the touch, then add the yeast and stir.  Set aside for 7-8 minutes until the yeast has bloomed.
  5. Create a small hole in the middle of the flour and pour in the milk/yeast mixture.  Stir a few times with a large spoon, then use the mixer to continue mixing on medium low.  Add the melted, cooled butter and continue to mix.  Add the juice of the orange and again continue mixing.
  6. While the dough is mixing, place the eggs, salt and almond extract in a medium bowl and lightly beat with a fork.  Turn the mixer on low and add the eggs, scraping down the sides as needed.  Mixture will be quite runny at this point.
  7. Begin adding flour, 1/4 C at a time until dough comes together (mine took a cup of extra flour to do so).  The dough will look more like bread dough, but still be just a bit sticky to the touch.
  8. Flour your kneading surface and turn out the dough onto it.  Knead for 5 minutes, adding a small amount of flour if needed until the dough is soft and elastic.  Roll gently into a smooth ball and place in a large bowl which is oiled or sprayed.  Turn the ball to coat with the oil/spray.  Cover the bowl loosely with plastic wrap and place in a warm, draft-free place to rise - about 1 hour.
  9. Line a large baking sheet with parchment paper.
  10. Turn the dough out onto a clean surface and cut it in half.  Working with one half, roll the dough into an even 24-inch long rope.  Do the same with the second half, then gently twist the two ropes together, about four to five twists. 
  11. Move the braid over to the baking sheet and carefully bring the ends around to meet, gently twisting the ends together - pinch dough together if needed.
  12. Brush the melted butter over the top and sides of the braid  and loosely cover with plastic wrap.  Set in a warm, draft-free place and let rise until almost doubled - 45 to 60 minutes.
  13. Ten minutes before the dough is finished rising, preheat the oven to 350°.  Bake the bread until golden brown, 35 to 40 minutes.  Remove from the oven and let cool completely on a rack.
  14. When bread is completely cool, whisk together the powdered sugar, milk , and almond extract until smooth.  Adjust milk to get desired consistency (leave it a little thick, not runny.)  Brush the glaze onto the bread with a pastry brush, using all of the glaze.  Sprinkle with sprinkles, almonds, or your choice of topping.

Notes

Tips and Stuff:

The original recipe was doubled for two loaves and uses anise oil instead of almond extract.

Don't panic if you have to add more than a cup of extra flour after the eggs are added - just add 1/4 cup at a time till it looks like bread dough (will still be slightly sticky though).

Lower the speed of the mixer when you add the eggs or you'll have egg hair.

Make sure the two 24" ropes are even from the middle to the end or after baked you'll have a puffy side and flatter side.  I didn't show my whole bread in the photos, but the ends that were twisted together are smaller than the other side.  Take your time when you twist and pinch them together.

Any lumps or cracks that are in the risen dough will be amplified after baking, so smooth out any rough edges.  (The glaze covers a lot of sins but not all of them!).

Store leftovers tightly in plastic wrap at room temperature up 3 to 4 days.  Best at room temperature.

Spread a pat of butter on a slice and place under the broiler for a minute to have wonderful breakfast toast.

Nutrition Information:
Yield: 15 Serving Size: 1 slice
Amount Per Serving: Calories: 865Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 72mgSodium: 166mgCarbohydrates: 158gFiber: 6gSugar: 13gProtein: 23g

Nutrition Values are Approximate

© Adapted from Brown Eyed Baker.Com
Category: Breads/Muffins

Soft Cheese and Ham Bread

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Ham and Cheese Bread
You may remember that I’m in a little Facebook baking group called The Avid Bakers and for 2019 we’ll be baking from The Brown-Eyed Baker’s website. She’s been a food blogger forever and has a ton of great recipes on her site.

Today I’m making her Soft Cheese and Pepperoni Bread, but am renaming it Soft Cheese and Ham Bread because of the substitution of ham for the pepperoni.

Bret made a Costco trip and you know what’s coming….3 pounds of really good sliced ham that needs to be used. That’s OK. It makes a good substitution choice for the pepperoni.

Ham and Cheese Bread

This is a tasty yeast bread with a soft texture and swirls of melty mozzarella cheese and ham. As you can see above, I made a nice chicken salad sandwich with it for lunch today. The flavors of the bread are mild and go together nicely.

This recipe makes two giant standalone loaves of bread and next time I’ll divide it into four smaller loaves. I think the swirl will be more uniform and I can give away the extra loaves!

Ham and Cheese Bread

I’m going to give you my adapted recipe and instructions, but if you’d like to see the original just go to The Brown-Eyed Baker’s page and check out the variations. I’ll be making this bread again. It’s easy to put together, rises beautifully, and the end result is a nice Soft Cheese and Ham Bread!

Ham and Cheese Bread

Soft Cheese and Ham Bread

Yield: 2 giant loaves
Prep Time: 25 minutes
Cook Time: 50 minutes
Inactive Time: 3 hours
Total Time: 4 hours 15 minutes

Tasty homemade yeast bread loaf with a swirl of melted mozzarella cheese and ham. 

Ingredients

  • 1 C lukewarm water
  • 2 pkgs Active Dry Yeast (almost 1 1/2 tbsp)
  • 5 1/2 to 6 1/4 C all-purpose flour
  • 1 tbsp coarse kosher salt
  • 5 tbsp granulated sugar
  • 1 C plus 2 tbsp 2% milk
  • 1/4 C melted butter, slightly cooled
  • 2 1/2 C shredded or cubed mozzarella cheese
  • 16-20 slices of thinly sliced, good quality deli ham (about 3-4" rounds)

Instructions

  1. In the lukewarm water, stir in the yeast and a pinch of sugar.  Let sit to bloom while assembling the rest of the ingredients.
  2. In a mixing bowl, whisk 5 cups of the flour, salt and sugar together.  Pour the milk, yeast mixture, and slightly cooled melted butter into the dry ingredients.  Use the paddle attachment and mix on the lowest speed for 2 minutes.  Let the dough rest in the bowl for 5 minutes.
  3. Switch the mixer to the dough hook and mix on medium-low speed for 4 minutes, adjusting with more flour or liquid if needed.  (I used almost 6 cups)  The dough should be soft, supple, and tacky, but not sticky.
  4. Lightly oil a very large bowl and place the dough in the bowl, turning to oil the dough.  Cover with plastic wrap and set at room temperature for 60-90 minutes until it doubles in size.  (It was about 75 minutes for me)
  5. Lightly dust a counter/surface with flour and turn the dough out onto it.  Divide the dough into 2 equal pieces and roll the dough into approximately 8" wide by 12" high rectangles.  Sprinkle half of the cheese over each and layer the ham on each rectangle.  Roll up the dough as evenly and tightly as possible, starting with the 8" end.  Pinch together the seams very well or the cheese will leak out.
  6. Place a piece of parchment paper onto a large baking sheet and place the loaves seam side down at least 4 inches apart for rising room.  Spray or lightly rub the loaves with oil and cover loosely with plastic wrap.  Let rise at room temperature to 75-90 minutes, until increased to about 1 1/2 times its original size.
  7. Preheat the oven to 350°.  Poke the top crust of the loaves with a toothpick in about six different places to clear out any air pockets.  Bake the loaves for 20 minutes, then rotate the pan.  Bake for 25 to 30 more minutes until medium to dark golden brown and the internal temperature is about 185°.
  8. Remove the loaves to a wire rack and cool at least 1 hour before slicing.

Notes

Tips and Stuff:

Next time I'll make four smaller loaves - just roll out the dough in smaller rectangles.  

The original recipe calls for bread flour, but I used all-purpose and it came out nicely.

If you use Rapid Rise Yeast, you don't have to bloom it, but I have more luck with the Active Dry Yeast.  (One day I'll tell you about various hockey puck yeast items I've made....)

Use a digital thermometer to test the temperature - they're cheap and incredibly useful to a baker.  No guessing if the bread is done.

Use whatever ingredients you'd like on the bread, but make sure to pat any wet ingredients (black olives, for instance) dry before putting into the bread or it will make a mess.

You can also make spiral rolls if you prefer - just bake for less time.

Nutrition Information:
Yield: 36 slices Serving Size: 1 slice
Amount Per Serving: Calories: 464Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 6mgSodium: 233mgCarbohydrates: 93gFiber: 3gSugar: 2gProtein: 13g

Nutrition Values are Approximate

© Adapted from The Brown-Eyed Baker
Category: Breads/Muffins

Maple Oat Bread

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Maple Oat Bread

There’s nothing like the aroma of bread baking in the oven. I wanted to try something different and saw this Maple Oat Bread in Taste of Home’s Guilt-Free Cooking that’s been sitting on my shelf for awhile. Some day I’ll get through every single recipe in my shelves of cookbooks (right…).

The first attempt at baking this bread was what I call a failure. When it goes into the trash after one slice – that’s a failure. The original recipe calls for 1/2 cup of pure maple syrup and it was way too sweet for me. Also, I made it in a smaller dish and although I should have known to bake it for at least five minutes longer than the listed time, it came out underbaked. I just couldn’t serve it, so reluctantly threw it out. Ouch.

Not to worry, subsequent attempts came out great!

Maple Oat Bread

I cut down the maple syrup to 1/3 cup and it was just right. You can taste the subtle maple flavor throughout the soft, wonderfully-textured bread. A teaspoon of cinnamon added to the batter makes it even better.

It’ll be great toasted and slathered with a little butter for breakfast with my favorite coffee. Yes, butter. I know this book is called Guilt-Free, but by decreasing the maple syrup I made it even more guilt-free, so butter is OK.

Maple Oat Bread

Maple Oat Bread

Maple Oat Bread

Yield: 12 - 16 slices
Prep Time: 30 minutes
Cook Time: 38 minutes
Inactive Time: 1 hour 45 minutes
Total Time: 2 hours 53 minutes

Terrific, lightly sweet homemade with a touch of maple flavor and cinnamon. 

Ingredients

  • 1 C old-fashioned oats
  • 1 C boiling water
  • 1 pkg (1/4 oz) active dry yeast
  • 1/3 C warm water (110 to 115° - warm to the touch)
  • 1/3 C pure maple syrup
  • 2 tsp canola oil
  • 1 1/2 tsp salt
  • 1 tsp cinnamon
  • 3 1/2 to 3 3/4 C all-purpose flour
  • Topping:
  • 1 egg lightly beaten with a fork
  • 1-2 tbsp old-fahioned oats

Instructions

  1. Place 1 cup oats in a blender or food processor and process for 6-7 seconds, until roughly processed.  Transfer to a small bowl and add the boiling water.  Stir and let stand until the mixture cools to 100° or so.
  2. When the oatmeal mixture is almost cool enough, get a large mixing bowl and stir lightly to dissolve yeast in the warm water.  Add the maple syrup, oil, salt, cinnamon, oatmeal mixture and 2 cups of the flour.  Beat on medium-low until combined and smooth (will be sticky). 
  3. Turn down the mixer to low and carefully add another cup of flour, scraping the sides down as needed.  If mixture is still sticky, add another 1/4 C until the dough is smooth and soft (will still be very slightly sticky).
  4. Turn the dough out onto a lightly floured surface and knead till smooth, approximately 6 to 8 minutes.  Place in a lightly greased bowl, turning the dough so it gets lightly oiled all over.  Cover with a towel and let rise in a warm place until doubled, about an hour.
  5. Punch dough down.  Turn onto a lightly floured surface and shape into a flattened 9" round loaf.  Place in a greased 9" round baking dish (I used an 8" and baked longer).  Cover and let rise until doubled, about 45 minutes.
  6. Preheat oven to 350°.  Lightly beat the egg with a fork and brush onto the top of the dough.  Sprinkle with the oatmeal as desired.  Bake for 35-38 minutes or until fairly dark golden brown.  Remove from the pan to a wire rack to cool.

Notes

Tips and Stuff:

The original recipe calls for 1/2 cup of maple syrup, but I found that too sweet.

Don't under bake!  If you're using a smaller or different-sized dish, adjust the baking time accordingly.

Nutrition Information:
Yield: 16 Serving Size: 1 slice
Amount Per Serving: Calories: 423Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 12mgSodium: 227mgCarbohydrates: 87gFiber: 4gSugar: 4gProtein: 12g

Nutrition Values are Approximate

© Michele Odstrcilek, Taste of Home
Category: Breads/Muffins

Chocolate Babka (“Little Grandmother”)

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Babka is a traditional Jewish yeast bread, barely sweet with a swirl of sticky chocolate and cinnamon all the way through it.

Chocolate Babka
Babka means “little grandmother” in various Eastern European countries and this bread is reminiscent of a bread that was pieced together by granny for shabbat (sabbath).

It was originally filled with seeds and nuts and wasn’t really filled with chocolate until it made its way to the U.S. I, for one, am glad they decided chocolate swirl is the way to go.

Chocolate Babka

I love yeast breads and this one had the house smelling like a bakery by the time it was finished. When you make this, put aside the day since the first rising time is 1 1/2 to 2 hours. After that, the dough cools in the refrigerator for 45 minutes, is spread with the filling, then you set it aside to rise another 30 minutes.

Finally, you sprinkle streusel over the top, then bake it for almost an hour. I was very impatient for it to cool so I could cut and sample it, but made myself (and hubby) leave it alone.

Chocolate Babka

This Chocolate Babka is unusual in that it uses streusel, not normally seen on the loaf. The recipe is from Bon Appetit, though, so I knew it would be a superb loaf.

I’ve been wanting to make babka for years and just now got around to taking the time to do it. It’s an outstanding, tender bread and not really that difficult – just time consuming and patience consuming.

Chocolate Babka

I wanted to make this early in the Fall so you can put it on your to-try list before the holidays sneak up on you. Chocolate Babka takes a little effort and time, but will be an impressive addition to a Thanksgiving table or an incredible gift for your friends and family.

Chocolate Babka

Chocolate Babka ("Little Grandmother")

Yield: 12 slices
Prep Time: 30 minutes
Cook Time: 1 hour
Inactive Time: 1 hour 30 minutes
Total Time: 3 hours

Lightly sweet yeast bread with a swirl of chocolate and cinnamon throughout, topped with a crunchy, buttery streusel. 

Ingredients

  • 1/2 c milk
  • 1 envelope (3/4 oz) active dry yeast (about 2 1/4 tsp)
  • 1/4 C granulated sugar, plus a pinch for the yeast
  • 1 large egg
  • 1 large egg yolk
  • 1/2 tsp kosher salt
  • 2 C all-purpose flour
  • 7 tbsp butter, room temperature cut into pieces, plus enough butter to grease bowl
  • Filling
  • 4 tbsp butter, melted, divided in two, plus a little more for pan
  • 3 oz bittersweet chocolate bar, finely chopped
  • 2 tbsp unsweetened cocoa powder
  • 2 tbsp granulated sugar, divided
  • 3/4 tsp ground cinnamon, divided (1/4 tsp plus 1/2 tsp)
  • 2 tbsp brown sugar
  • 5 tbsp all-purpose flour
  • 1 egg
  • 1 tbsp heavy cream

Instructions

  1. Pour milk into a measuring glass or small bowl, sprinkle yeast and a pinch of granulated sugar over milk.  Stir once.  Let sit for about 5 minutes, until foamy
  2. In a medium bowl, whisk the egg, egg yolk, and remaining 1/4 cup of granulated sugar in a medium bowl until smooth.  Whisk the egg mixture into the yeast mixture.
  3. Combine salt and 2 cups flour into a bowl fitted with the paddle attachment.  Add egg mixture and beat on low speed until incorporated, about 30 seconds.  Clean off paddle attachment and switch to a dough hook.  Add the 7 tablespoons of butter a tablespoon at a time and beat on medium-low until butter is completely incorporated and dough is smooth, about 8-10 minutes.  The dough is sticky.
  4. Lightly flour a large, clean surface and turn out the dough onto it.  Knead a couple of times until very smooth (dough will still be fairly sticky).  Transfer the dough to a large buttered bowl.  Cover with plastic wrap and let rise in a warm place until doubled in size, 1 1/2 - 2 hours, then move straight away into the refrigerator for 45 minutes.
  5. While the dough is rising, heat the chocolate, cocoa, 2 tablespoons butter, 1 tablespoon sugar, 1/4 teaspoon cinnamon and 1/8 teaspoon of salt in a heatproof bowl set over a saucepan of simmering water, stirring occasionally until all is melted together and smooth.  (I used a double boiler.)
  6. Lightly flour a clean surface and turn out the chilled dough onto it.  Roll out to  a 22x12" rectangle (will be fairly thin) and orient so that the long side is facing you.  Use an offset spatula to spread the chocolate gently over the dough to the outside edges, being careful not to rip the dough.  
  7. Preheat the oven to 350° and butter an 8 1/2 x 4 1/2 loaf pan.
  8. Roll up the dough (away from you) in jelly roll style, tugging very gently to keep the roll fairly tight.  Cut the roll into exact half and place one of the halfs over the other half in an X.  Twist the right end of the X together, twisting twice, then twist the left end of the X together, twisting twice (total of 4 twists).  Transfer the bread to the buttered pan.  Cover with plastic wrap and let sit in a dark, warm place for 30 minute to rise.
  9. Make the streusel while the bread is rising:  In a medium bowl, whisk together the brown sugar and 1 tablespoon granulated sugar, 1/2 teaspoon cinnamon, and 1/8 teaspoon salt.  Pour in the remaining 2 tablespoons of melted butter and stir.  Stir in the flour until it forms moist clumps.  
  10. Whisk the egg and cream together in a small bowl.  Brush some of the egg wash evenly over the entirety of the bread, then sprinkle the streusel over the top.  Bake the babka for 50-60 minutes, turning the pan halfway through baking. 
  11. Transfer the pan to a wire rack and let it cool for about 15 minutes.  Turn the bread out onto a rack, running a knife along the edges if needed before turning out.  Let cool completely.

Notes

Tips and Stuff:

Start making this bread in the morning, as it has at least 3 hours rising, resting time.

Use a good quality chocolate - I used Ghirardelli Bittersweet Baking Bar and it's delicious.

This makes a lot of streusel, so start with 1/2 of it sprinkled on the bread and then add the rest to your tastes.  

You can melt the chocolate mixture in the microwave in 2 sessions of 30 seconds, stirring between sessions, if you want to save a little time.

Dough is sticky, but after turned out onto floured surface and risen, it will be an OK texture to roll up.  Roll it up gently, though, as the dough will be initially rolled out fairly thin and might break.  Pinch together if needed.

Nutrition Information:
Yield: 12 Serving Size: 1 slice
Amount Per Serving: Calories: 303Total Fat: 18gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 95mgSodium: 215mgCarbohydrates: 30gFiber: 2gSugar: 8gProtein: 6g

Nutrition Values are Approximate

© Bon Appetit
Category: Breads/Muffins