Breads Machine: Babka 01 by Recipe Cottage

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	Babka 01

		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.