Cinnamon nut babka
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Cinnamon nut babka
  Cinnamon    Nuts  
Last updated 6/12/2012 1:16:32 AM. Recipe ID 46441. Report a problem with this recipe.
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      Title: Cinnamon nut babka
 Categories: Bread machi, Bread maili
      Yield: 1 Servings
 
  1 1/4 c  Milk
      1    Egg
      4 tb Butter; PLUS extra
           -- to grease pan
      6 tb Sugar
      1 ts Salt
      4 c  White flour; unbleached,(NOT
           Bread flour)
  2 1/2 ts Yeast
    1/2 c  Chopped walnuts
    1/2 c  Sugar
  1 1/2 tb Cinnamon
 
     Put first seven items in bread machine, set on dough.
     Generously grease the bottom, middle and sides of a standard-sized
  tube or bundt pan. (A ten inch round pan with high sides will work.)
  Sprinkle some of the cinnamon/sugar/nut mixture on bottom and sides.
     When the dough is kneaded and has risen (2 hrs.) remove and roll
  into a large oval, about 9-10 inces wide and 16-17 inhes long.
  Sprinkle with the rest of the cinnamon/sugar/nut mixture, leaving a
  1/2inch rim around the outer edge. Roll the dough up tightly along
  the long edge, pinching the edges to seal them. Carefully lift and
  ease into the pan, making as even a circle as possible. Pat it firmly
  into place and seal the two ends togeather with a little water and a
  good pinch.
     Let rise for 45 minutes or more at room temperature.
     Preheat oven to 375 deg F.   Bake for 45 minutes, or until it
  gives off a  hollow sound when thumped. It should be medium brown on
  top.
     Remove the babka from the pan and invert on a plate, so the
  cinnamon/sugar/nut coating is on top. Allow to cool for at least 30
  minutes before slicing.
  
  Yield 1 large coffee cake ring.
  
  This is an Eastern European-style, not too sweet, coffee cake. It can
  be considered a cakey bread or a bready cake. It keeps well. You can
  freeze chunks or individually wrapped slices.
  
  Once the dough is in the tube pan, it can be refrigerated until baking
  time.  Store for a day or two, wrapped airtight in a large plastic
  bag. it can go directly into a hot oven from the refrigerator.
  
  Several weeks ago, I sent in this recipe to the list, along with
  thanks to all of you who sent me recipes for and suggestions about
  making Babka. I used everything I learned and came up with the
  following recipe. It tastes wonderful and works every time.
  
  >From: rKimble@OREGON.UOREGON.EDU (Reeva Kimble) From: Bread-Bakers
  Archives: ftp.best.com/pub/reggie/archives/bread/recipe
 




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Recipe ID 46441 (Apr 03, 2005)

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