Frank's Recipes! Chocolate Babka for ABM

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Chocolate Babka for ABM

1 pound loaf:
3/4 cup + 2 tablespoons milk
1/2 cup bread flour
1 teaspoon active dry yeast
1-1/2 cups bread flour
3 tablespoons sugar
1/3 cup unsweetened cocoa
1 tablespoon grated orange zest
1/2 teaspoon salt
1/2 teaspoon vanilla extract
4 tablespoons butter
3 egg yolks
1/2 cup golden raisins
1/2 teaspoon cinnamon
1 teaspoon brown sugar

1-1/2 pound loaf:
1-1/4 cups milk
3/4 cup bread flour
1-1/2 teaspoons active dry yeast
2-1/4 cups bread flour
1/4 cup sugar
1/2 cup unsweetened cocoa
2 tablespoons grated orange zest
3/4 teaspoon salt
3/4 teaspoon vanilla extract
6 tablespoons butter
4 egg yolks
3/4 cup golden raisins
3/4 teaspoon cinnamon
1-1/2 teaspoons brown sugar

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 tablespoon for 1 pound loaf, 1-1/2 tablespoons for 1-1/2 pound loaf. Use raisins (no nuts).