"No," the gal said, with a small laugh. "it doesn't go bad. It stores well."
And that's how my ingredient shopping began for the AB5 Chocolate-Raisin Babka. You see, rum (yum!) is brushed on top of the slightly cooled loaf! But I don't drink very often. However, I have been eyeing this recipe for a very long time, and finally decided to make it. I had read that "babka" translates as "grandmother," so this sounded like something really special.
|Ready to bake!|
Rather than make a full four-loaf batch of this recipe (and use 16 egg yolks!), one loaf was made. I used the egg whites in an omelette for lunch.
|Dough rolled out, filling added|
There didn't seem like enough chocolate and raisins in the recipe, so I tripled the amount.
Next time, I'll add some sort of sugar--maybe brown sugar.
Next time, I might use an 8 1/2" loaf pan to make a higher rise.
It felt odd not to brush the loaf with egg wash, but I knew that the rum would be brushed on at the end.
Here's the partially-cooled loaf, after brushing rum onto the top. The rum really soaked into the crust.
This was an interesting bread. Personally, I think of a very sweet cake-like dessert when I think of babka. This tastes very much like a bread, but not something you would use for a sandwich. If I make it again, I will probably make it much sweeter.
Thank you very much for stopping by. I would love to hear your comments. Have you made this bread?
Check back soon, I'll be baking soon!