Part of my instructions for chocolate babka from the December 2009 Cooking Light issue are missing. Can anyone share the recipe for me? Thank you.
Cynthia Varga, Largo
Judy Stark of St. Petersburg, Gail Ellis of New Port Richey and Cindy Shea of Spring Hill all sent the recipe for Cynthia. Personally, yeast breads scare me, but this recipe is so easy that now I'm inspired to find more recipes calling for yeast. One of the most difficult parts of the recipe was getting the milk to the right temperature. An instant-read thermometer is invaluable to this task. I gently warmed the milk on the stove, holding the thermometer in it until it reached the proper temperature. If the milk is too hot or too cold, the yeast will not proof properly. When preparing this dish, you do need to choose a less busy day so you can properly attend to the dough. The preparation time is close to 3 hours; with baking and cooling time, the babka is ready in close to 5 hours. But once it's finished, you won't be disappointed.
* * *
Brooke Bhatia of Largo is looking to duplicate a recipe for Back to the Farm Chicken from Heilman's Beachcomber restaurant on Clearwater Beach. The only information Brooke could find was that the chicken is sauteed in butter. ... Spring Hill resident Valerie Peck has lost one of her favorite recipes, one that's at least 25 years old. The recipe is for pineapple supreme cake. She says it is not like the Duncan Hines mix by the same name. This recipe was on the box of a yellow cake mix. Ingredients included a box of vanilla pudding, coconut, orange juice, crushed pineapple and Crisco. ... Judy Mobley of Seminole would like the recipe for chicken enchilada soup from Chili's restaurant. ... Richard Friss of Tampa would like to find a recipe that he remembers from his childhood. Stuffed dates - made with peanut butter and granulated sugar - was a treat his mother made. ... Deborah Griswold of Dunedin read the St. Petersburg Times' recent review of Fred's Southern Kitchen and made the trip to Plant City to dine. Deborah couldn't get enough of the corn casserole and hopes someone has the recipe.
Recipes tested by Times correspondent Ellen Folkman unless otherwise noted. Send requests to You Asked For It, St. Petersburg Times, P.O. Box 1121, St. Petersburg, FL 33731 or e-mail firstname.lastname@example.org. Include your name, city and phone number.
* * *
For the dough:
6 tablespoons plus 1 teaspoon granulated sugar, divided use
1 package dry yeast (about 2-1/4 teaspoons)
- 3/4 cup warm 1 percent low-fat milk (105 to 110 degrees )
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
1 large egg yolk, slightly beaten
1- 2/3 cups all-purpose flour, divided use
1- 1/4 cups bread flour
5 tablespoons butter, cut into pieces and softened
For the 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
For the streusel:
2 tablespoons powdered sugar
1 tablespoon all-purpose flour
1 tablespoon butter, softened
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, salt and egg yolk. Lightly spoon flours into dry measuring cups; level with a knife. Add 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 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 about -1/3 cup all-purpose flour, 1 tablespoon at a time, as needed, 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 (85 degrees), free from drafts, 1-1/2 hours or until doubled in size. (Gently press two 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- by 5-inch loaf pan with parchment paper; coat sides of pan with cooking spray.
To prepare filling, combine 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, jelly-roll 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 degrees.
To prepare streusel, combine powdered sugar, all-purpose flour and softened butter, stirring with a fork until mixture is crumbly; sprinkle streusel evenly over dough.
Bake for 40 minutes or until loaf is brown and sounds hollow when tapped. Cool bread in pan for 10 minutes on a wire rack; remove from pan. Cool bread completely on wire rack before slicing.
Makes: 16 servings.
Source: Cooking Light (December 2009)