July 1, 2013

Babka (Roll) Bread

While digging through my grandma's recipes, I cam across my great aunt's recipe for a cinnamon swirl bread. It sounded delicious, and it was. This makes a nice large loaf, perfect for toasting and slathering with butter.

Babka (Roll) Bread
1 cup plus 2 Tbsp. milk
2 1/2 tsp. yeast
2 eggs
2 Tbsp. butter, softened
1/2 tsp. vanilla
3 1/2 cups flour
2 Tbsp. sugar
1 tsp. salt

2 Tbsp. butter
1/4 cup sugar
1 tsp. cinnamon
1 egg
1 Tbsp. water
1 Tbsp. butter, softened
2 Tbsp. sugar
2 Tbsp. flour
1/2 tsp. cinnamon

Scald milk, and cool to about 115°F. Add yeast, and let stand 5 minutes. Beat together milk with eggs. Add butter and vanilla, and combine until well blended.

In separate bowl, combine flour, sugar and salt. Add dry ingredients to wet ingredients, and beat until a dough forms. Knead until a smooth dough forms. Cover, and let rise about 1 hour until doubled.

Roll dough into 10 x 20 x 1/2-inch thick rectangle. Combine filling ingredients, and spread evenly over dough leaving a 1-inch border on all sides. Roll dough tightly, and place in a greased bread pan.

Cover, and let rise until bread fills the pan nicely. Preheat oven to 350°F. Beat together egg and 1 Tbsp. water. Brush on top of bread loaf. Combine remaining topping ingredients, and spread evenly on top of the loaf. Bake 30 to 35 minutes until loaf is golden. Makes 1 large loaf.

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