Chocolate Babka

This recipe is from Cooking Light Magazine

Ingredients:

Dough:
1 teaspoon granulated sugar
1 package dry yeast (about 2 1/4 teaspoons)
3/4 cup warm low-fat milk
6 tablespoons granulated sugar
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 large egg yolk, lightly beaten
7.5 ounces all purpose flour (about 1 2/3 cups), divided
5.85 ounces bread flour (about 1 1/4 cups)
5 tablespoons butter, cut into pieces amd softened
Cooking spray

Filling:
1/2 cup granulated sugar
3 tablespoons unsweetened cocoa
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
4 ounces semisweet chocolate, finely chopped

Streusel:
2 tablespoons powdered sugar
1 tablespoon all purpose flour
1 tablespoon butter, softened

Procedure:

Dissolve 1 teaspoon granulated sugar and yeast in warm milk in the bowl of a stand mixer; let stand 5 minutes. Stir in 6 tablespoons granulated sugar, vanilla extract, 1/4 teaspoon salt and egg yolk. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Add 6 ounces ( about 1 1/3 cups) all purpose flour and bread flour to milk mixture; beat with dough hook attachment at medium speed until well blended (about 2 minutes). Add 5 tablespoons butter, beating until well blended. Scrape  dough out onto a floured surface (dough will be very sticky). Knead until smooth and elastic (about 10 minutes); add 1.5 ounces (about 1/3 cup) all purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will be very soft).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place, free from drafts, 1 1/2 hours or until doubled in size. (Gently press 2 fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let dough rest 5 minutes.

Line the bottom of a 9×5 inch loaf pan with parchment paper; coat sides of pan with cooking spray.

To prepare filling, combine 1/2 cup granulated sugar, cocoa , cinnamon, salt and chocolate in a medium bowl; set aside.

Place dough on a generously floured surface; roll dough out into a 16 inch square. Sprinkle filling over dough, leaving a 1/4 inch border around edges. Roll up dough tightly, jellyroll fashion; pinch seam and ends to seal. Holding dough by ends, twist dough 4 times as if wringing out a towel. Fit dough into prepared pan. Cover and let rise 45 minutes or until doubled in size.

Preheat oven to 350.

To prepare streusel, combine powdered sugar, 1 tablespoon all purpose flour, and 1 tablespoon softened butter, stirring witj a fork until mixture is crumbly; sprinkle streusel evenly over dough. Bake at 350 for 40 minutes or until loaf is browned on bottom and  sounds hollow when tapped. Cool bread in pan 10 minutes on a wire rack; remove from pan. Cool bread completely on wire rack before slicing.

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Sweet Challah

This recipe is from Cooking Light Magazine

Ingredients:

1 package dry yeast (about 2 1/4 teaspoons)
1 cup warm water
3 tablespoons honey
Dash of saffron threads, crushed
3 tablespoons butter, melted and cooled
1 teaspoon salt
1 large egg
14.25 ounces bread flour (about 3 cups), divided
Cooking spray
1 teaspoon cornmeal
1 teaspoon water
1 large egg yolk, lightly beaten
1/4 teaspoon poppy seeds

Procedure:

Dissolve yeast in 1 cup warm water in a large bowl; stir in honey and saffron threads. Let stand for 5 minutes. Add melted butter, salt, and egg, stir well with a whisk.

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add 13 ounces (about 2 3/4 cups) flour to yeast mixture, and stir until a soft dough forms. Cover and let srand for 15 minutes.

Turn dough out onto a slightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will be very soft).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place. Free from drafts, 40 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has eisen enough).

Punch dough down. Shape dough into a ball; return to bowl. Cover and let rise an additional 40 minutes or until doubled in size. Punch dough down; cover and let rest 15 minutes.

Divide dough into 3 equal portions. Working with 1 portion at a time (cover remaining dough to prevent drying), on lightly floured surface, roll each portion into a 25-inch rope with slightly tapered ends. Place ropes lengthwise on a large baking sheet sprinkled with cornmeal; pinch ends together at untapered ends to seal. Cover and let rise 20 minutes or until doubled in size.

Preheat oven to 375.

Combine 1 teaspoon water and egg yolk, stirring with a fork until blended. Uncover loaf, and gently brush with egg yolk mixture. Sprinkle evenly with poppy seeds. Bake at 375 for 30 minutes or until loaf sounds hollow when tapped.  Cool on a wire rack.

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Orange-Pecan Tea Bread

This recipe is from Cooking Light Magazine, December 2009

Ingredients:

1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/2 cup granulated sugar
1/2 cup buttermilk
1/4 cup chopped pecans, toasted
3 tablespoons milk
3 tablespoons canola oil
3 tablespoons orange marmalade
2 teaspoons grated orange rind
2 large eggs
Cooking spray
1/2 cup powdered sugar
1 tablespoon fresh orange juice
1 1/2 teaspoons  chopped pecans, toasted

Procedure:

Preheat oven to 350.

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through allspice) in a large bowl, stirring with a whisk; make a well in center of mixture. Combine granulated sugar and next 7 ingredients (through eggs), stirring with a whisk; add to flour mixture, stirring just until moist.

Spoon batter into an 8×4-inch loaf pan coated with cooking spray. Bake at 350 for 45 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on a wire rack.

Combine powdered sugar and juice, stirring until smooth. Drizzle glaze over bread, and sprinkle with 1 1/2 teaspoons pecans.