Chocolate Babka

One of our sisters has a special interest in cooking the foods of other countries. Over time she has heard me repeat many stories of my Ukrainian mother’s experiences with food and what I learned about it through her.

Perhaps my favorite memory is that of packing our picnic boxes for our all-day blueberry picking excursions. These always contained fresh baked babka, lots of butter some fresh boiled eggs from our chickens and a little horseradish root from our garden. Today’s blog features a glorified babka bread filled with chocolate…enjoy!

Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Chocolate Babka
SERVINGS
2loaves
CHANGE SERVING SIZE
loaves
COOK TIME
30mins
PREP TIME
20mins
READY IN
5 1/2hrs (3 hrs rising, 2 1/2 chilling)

Ingredients

Instructions

Babka Dough
  1. Combine yeast with warm water and let stand until it begins to bubble, about 5-8 minutes.
  2. Mix flour, sugar, yeast, and lemon zest in a mixer on a low speed until combined.
  3. Add eggs and water, and mix on medium speed until dough comes together, 2-3 minutes. Add salt, then butter, adding a few cubes at a time, mixing until thoroughly combined. Continue mixing for about 10 minutes on medium speed, until dough is completely smooth,and pulls away from the sides of the bowl. Be sure to scrape the sides of the bowl during this step!
  4. Place dough in a large greased bowl cover with plastic wrap. Let rise in a warm place until doubled in size.
  5. Grease two 9x4 inch loaf pans with oil and line the bottom of each pan with waxed paper. Divide dough in half and keep one half covered in the fridge.
Filling and Baking
  1. Whisk together powdered sugar, cocoa powder, chocolate, and butter until you have a spreadable paste.
  2. Roll out dough on a lightly floured surface and shape into a rectangle as wide as the pans are long.
  3. Position dough so that a long side is closest to you and spread half of the chocolate mixture over the rectangle, leaving a ¾ inch/2 cm border all around.
  4. Roll up the rectangle like a jellyroll, starting from the long side closest to you and ending at the other long end. Press to seal the dampened end, then use both hands to even out the roll into a uniform roll and place it on your surface seam side down.
  5. Trim about ¾ inch/2 cm off both ends, and slice the loaf into even 1-inch segments. Cover the pan loosely with plastic wrap and leave to rise in a warm place for 1½ hours.
  6. Preheat oven to 375°F. Remove plastic wrap and place loaves on middle rack of oven, and bake for about 25-30 minutes.
  7. Remove from oven when done and let cool. Babka will stay fresh for 24 hours in an airtight container at room temperature or tightly wrapped--don’t place in the fridge.
  8. Babka freezes well for up to 2 months. To thaw, leave on counter or overnight in the fridge, and leftovers make excellent bread pudding or fabulous French Toast!

Garden Herb Focaccia Bread

It was 45 minutes till dinnertime, and we were in pretty good shape toward getting the meal completed and served on time (barring any unforeseen circumstances). No sooner had I had this thought, than one of our number spoke up excitedly and said, “Wouldn’t it be great to add fresh baked bread to the dinner?”

“Oh NO!” was my immediate response.

Provide fresh baked bread for 63 people in 45 minutes! I felt like one of the disciples when Jesus told them to feed the hungry multitude with one little boy’s lunch! However, knowing this sister as well as I did, I knew it was no use trying to discourage her from making this happen; once her heart was set on something, nothing was apt to change it, so no one even tried. The result? Fresh baked bread in less than 45 minutes, beautifully golden on the outside and perfectly textured and filled with fresh garden herbs inside…a miracle for all!

Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Garden Herb Focaccia Bread
SERVINGS
8servings
CHANGE SERVING SIZE
servings
COOK TIME
35mins
PREP TIME
10mins
READY IN
45mins

Ingredients

Instructions

  1. Preheat the oven to 375 degrees.
  2. Sprinkle yeast and sugar into 1/2 cup of the water; do not stir.
  3. Let stand 1-2 minutes or until the surface becomes bubbly.
  4. While yeast is bubbling, combine flour and table salt in a large bowl.
  5. Make a well in the center of the flour and pour in yeast mixture and 1 tablespoon olive oil.
  6. Stir with wooden spoon or mixer, and add remaining 1/4 cup.
  7. Turn dough onto lightly floured surface. Knead for 5-7 minutes, adding small spoonfuls of flour if necessary.
  8. Spread dough into a lightly greased baking pan and cover with plastic wrap. Let dough rise in a warm place (low oven, heating pad) 10-15 minutes.
  9. Let rise in a warm place- about 80-85 degrees - until doubled in bulk, about an hour.
  10. Using the end of a wooden spoon, indent the dough every 1-2 inches.
  11. Combine remaining 3 Tbsp olive oil and herbs until leaves are broken up and oil is fragrant.
  12. Pour over dough. Rub gently into surface. Sprinkle with kosher salt.
  13. Bake 10-12 minutes, in a 375 degree oven.
  14. Let cool and cut into wedges.

Note: The speed of this bread is due to the quick rising in a warm place. I like using the oven light or a heating pad. If you don't have a warm place, no problem, just let it rise more slowly on your kitchen counter.