INGREDIENTS

INSTRUCTIONS

This recipe is from one of the old Molly Katzen books. It's not in the new
"improved" low-fat one. It takes a long time and a lot of work, but it's
better than anything I have found in any bakery for years.
1. Put milk in a small saucepan and heat it to just the point where it is
about to boil. Remove from heat. Add 5 tablespoons butter or margarine. Put
aside to cool. (You can put it in the fridge to cool for
10    minutes.)
2. Generously grease the bottom, middle, and sides of a standard sized tube
or bundt pan.
3. Put the water in a large bowl and sprinkle in the yeast.
4. When the milk mixture has cooled to wrist temperature (important--no
hotter!), add it to the yeast, along with the salt and sugar.
5. Add the flour, one cup at a time, beating after each addition, with a
wooden spoon at first, and with your hand with it gets harder to do.
6. When all the flour is mixed in, turn the dough out onto a floured
surface and knead for 5 to ten mintues. Add a little flour if necessary, to
keep the dough from getting too sticky to handle.
7. Clean the bowl; grease it well. Add the kneaded dough, and oil or butter
the top. Put it in a warm place to rise until doubled. (2 hours)
8. Put the chocolate chips in a food processor or blender, and grind them
til they resemble coarse meal. Transfer to a small bowl and combine with
the unsweetened cocoa. Put 1/3 cup of this mixture and sprinkle it into the
bottom of the greased pan, distributing it as evenly as possible. Sprinkle
in the chopped nuts.
9. After the dough doubles in bulk, punch it down and return it to the
floured surface. Knead another 5 or 10 minutes.
10. Use a rolling pin to roll the dough into a large oval, about 9-10
inches wide at the middle, and 16-17 inches long. (Press the dough down as
you roll.)
11. Sprinkle the rest of the chocolate filling as evenly as possible over
the dough, leaving a 1/2 inch rim around the outer edge. Roll it up tightly
along the long edge, pinching the edges to seal them. Lift the babka
carefully and ease it into the pan, making as even a circle as possible.
Pat it firmly into place, and then seal the two ends together with a little
water and a good pinch.
12. If you want to bake the babka the same day, let it rise at room
temperature for 45 minutes.  If you want to bake it a day or two later,
wrap it airtight in a plastic bag, and refrigerate until baking time. (It
will rise enough in the fridge; and can go directly from the fridge to the
hot oven.)
13. Preheat oven to 375 degrees. Bake 45-50 mintues, or until it gives off
a hollow sound when thumped.
14. Remove babke from the pan and invert onto a plate; the chocolate nut
coating is thus on top. Try to wait 30 minutes before eating it.
Posted to JEWISH-FOOD digest V96 #73
Date: Fri, 8 Nov 1996 17:50:04 -0800
From: raifft@ix.netcom.com (Richard A. Ifft )

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