Chocolate Babka

It's that time of the year again where baking and blogging for breads is compulsory for the World Bread Day. I don't mind it at all. In fact, I look forward to it come October knowing that I will add something in my list of breads that I've tried. As always every year this is hosted by the very generous Zorra of Kochtopf.

I have decided to bake something with chocolate to hit two birds with one stone. For it is also Chocolate Week here in UK. This recipe I adapted from a special insert in the current September issue of Waitrose's magazine. It is very good except that the filling was quite runny. So the instructions said to cut it in half lengthwise and then twist them together, I knew that it will be a messy affair if I did that. Hence, I just twisted them intact. I expected that it won't be too good looking when finally baked but I was rewarded with a nice swirl inside that was revealed when cut. And the taste of the bread itself was excellent. This is a definite keeper of a recipe. I just have to tweak that filling so it won't ooze out too much.

Chocolate Babka

*Dough:
7 g  sachet easy bake yeast
250 g  strong white bread flour
3 Tbsp  dark brown sugar
1/2 tsp  fine salt
1/4 cup  whole milk
1 large egg - beaten
75 g  unsalted butter - softened

*Filling:
1/4 cup  whole milk
75 g  milk chocolate - finely chopped
50 g  dark chocolate - finely chopped
1 Tbsp  cocoa
3 Tbsp  caster sugar
1/2 tsp  vanilla extract
1/2 tsp  ground cinnamon

*Glaze:
3 Tbsp  dark brown sugar
3 Tbsp  water

*For the dough:
**Manual method:

1. Gently warm the milk in a pan until it is just lukewarm, remove from heat. Stir in the yeast and set aside for about 5-10 minutes. By then, then yeast should be foaming (it is activated). If not, discard it and start again from the beginning with fresh milk and yeast.
2. Mix all the dry ingredients in a bowl. Make a well in the centre and add the milk-yeast mixture, egg, and butter.
3. Knead mixture in an electric mixer with a dough hook attachment for 6-8 minutes or mix and knead by hand for 10 minutes until smooth.
4. Cover with cling film, put in a warm place and leave to double in size (about 2 hours).

**Bread machine method:

1. Put all ingredients according to the manufacturer's instructions (usually with the yeast first) and put on the dough program. This will include its first rising.

*For the filling:

1. While dough is doing its first rise, heat the milk until steaming. Remove from heat and then add the chopped chocolates.
2. Stir until chocolates has completely melted.
3. Add in all the other ingredients. Stir to mix completely. Set aside to cool completely.

**Assembly:

1. Punch down dough and lay out on a floured surface. Roll out to a rectangular size about 12 x 18 inches (30 x 45 cm).
2. Spread the chocolate filling all over the dough. Roll up tightly like a log starting from the short end. Pinch the edges to seal it.
3. Trim the ends of the roll. Cut in half lengthwise with a floured knife.
4. Tightly twist the two strips over each other with the filling facing outwards.
5. Transfer to the prepared tin. Cover with cling film or tea towel and leave to rise in a warm place to double size (about 1 hour).

**For the glaze:

1. While the dough is doing its second rise, place the sugar and water in a saucepan and boil for about 2 minutes until syrupy. Set aside.

**Baking:

1. Preheat oven to 180°C/fan 160°C/350°F. Bake for 25-30 minutes until cooked through.
2. Brush half the syrup over the babka and leave for 15 minutes.
3. Brush again with the rest of the syrup then cool completely on a wire rack.

World Bread Day 2015: Barm Brack

It's that time of the year again for the World Bread Day to celebrate anything to do with breads in the food blogging world. Zorra of Kochtopf as usual is ably hosting this fine blogging event.

I always loved fruited breads like tea breads/cakes, fruit loafs, etc. Toast them lightly then slather with butter and scoff down with some Earl Grey tea - yum! So what better way to try making a fruited bread than baking the Irish Barm Brack. The timing is quite right, too. For it is also traditionally served during Halloween.

I first had Barm Brack when an Irish family friend gifted us with one. It was the dark variety but packed chock-a-block full of fruits. Oh wow, it was a great introduction to this wonderful tea-time bread.

Sue Lawrence's Book of Baking provided me with a workable recipe with the help of my trusted Panasonic bread machine.

Barm Brack

500 g  strong white flour (or bread flour)
1/8 tsp ground nutmeg
1 tsp ground mixed spice
7 g  sachet of easy-blend dried yeast
1 tsp fine sea salt
50 g  [scant 1/4 cup] unsalted butter
50 g nbsp;[1/4 cup] caster sugar
150 g  [1 cup] currants
50 g  [1/3 cup] dried mixed peel
50 g  [1/3 cup] sultanas
300 ml  [1 1/4 cups] tepid milk

*Glaze:
1 Tbsp sugar
1 Tbsp water

1. Hand Method:
• Combine the flour, yeast, spices, and salt in a bowl. Rub in the butter.
• Stir in the sugar and dried fruits; then the milk.
• Once combined, turn out on a floured surface and knead for about 10 minutes until smooth.
• Place in an oiled bowl, invert dough so that the top is oiled. Cover with cling film and let rise in a warm place for 2-3 hours.
2. Bread Machine Method:
• Put all ingredients according to the bread machine instruction and set to dough setting.
3. Butter a 20 cm/8 inch baking pan. Punch down dough and shape into a round to fit into the prepared pan. Cover with greased cling film and let rise in a warm place for another hour.
4. Preheat oven to 220°C/fan 200°C/425°F/gas mark 7. Bake the bread for 15 minutes, then lower temperature to 200°C/fan 180°C/400°F. Bake for a further 30-35 minutes. Cover loosely with foil in the last 15 minutes. It is cooked when it sounds hollow when tapped at the bottom.
5. While it is baking, make the glaze - boil the water in a small saucepan; add the sugar and cook on low heat until dissolved. Brush the syrup glaze on top of the bread and return to the oven for 2 minutes.
6. Remove from baking pan and cool completely on a wire rack before slicing.