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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Cinnamon Babka - Part One   
    Categories: Breads, Desserts, Dairy, Citrus, Spices   
         Yield: 12 servings   
       
   MMMMM---------------------------DOUGH--------------------------------   
         1 c  Unsalted butter; extra for   
              - the top of the dough and   
              - to grease the bowl   
     3 1/2 c  A-P flour; extra for rolling   
              - out the dough   
       1/4 c  Granulated sugar   
     1 1/2 ts Fine sea salt   
         4 ts Instant yeast   
       1/3 c  Milk; room temp   
       1/3 c  Water; room temp   
         3 lg Eggs; room temp, lightly   
              - beaten   
      
   MMMMM--------------------------FILLING-------------------------------   
         9 tb Melted butter   
              +=PLUS=+   
     1 1/2 tb Butter to brush the pans   
     1 1/2 c  Light brown sugar   
         3 tb Cinnamon   
         1 tb + 1 ts A-P flour   
         1 ts Cardamom   
       1/2 ts Lemon juice   
       1/4 ts Salt   
      
   MMMMM---------------------------FINISH--------------------------------   
         1    Egg white   
              Simple syrup; opt   
       
     Let the 2 sticks of butter sit out at room temperature   
     for 15 minutes. Meanwhile, use a little more butter to   
     grease the inside of a large bowl.   
        
     Put the flour, sugar, salt and instant yeast into the   
     bowl of a stand mixer, then use a rubber spatula to mix   
     them together. Put the dough hook attachment on the   
     mixer. Stir together the milk and water in a small bowl.   
     With the mixer running on medium-low, slowly pour in the   
     milk-water mixture. Let the mixer run for 2-3 minutes,   
     scraping down the bowl with the rubber spatula once or   
     twice.   
        
     Keep the mixer speed on medium-low and slowly pour in   
     the lightly-whisked eggs. Increase the speed to medium   
     and let it run for 5 more minutes, scraping the bowl   
     once or twice as it mixes.   
        
     Once the mixture has begun to gather around the dough   
     hook, begin adding the two sticks of butter, like this:   
     With the mixer still running on medium speed, tear off   
     one or two small chunks of butter, flatten them between   
     your fingers, then drop them into the bowl. Once the   
     pieces are incorporated, repeat with a couple more   
     pieces of butter. Continue until all of the butter is   
     in; this can take as long as 10 minutes.   
        
     Increase the mixer speed a little and knead the dough in   
     the bowl for 10 minutes. Keep an eye on the mixer in   
     case it starts creeping across the counter! Scrape the   
     bowl a couple of times throughout the mixing. When   
     ready, the dough will be soft and smooth, and it will   
     stretch (not break) when a bit is pulled up from the   
     bowl.   
        
     Scrape the dough into the buttered bowl, smooth the top,   
     then spread a little softened butter over the top of the   
     dough. Cover the bowl with a kitchen towel and let it   
     rise at room temperature for 45 minutes to one hour,   
     until it's doubled in volume.   
        
     Reach into the bowl to lift up and then release the   
     edges of the dough all around. This will let some of the   
     volume out of the dough. Smooth the top, cover the bowl   
     with plastic wrap and place it in the fridge for 30   
     minutes. Repeat this process three more times so that   
     the dough becomes firm and cold.   
        
     Press plastic wrap to the surface of the dough in the   
     bowl, then cover the bowl with a towel. Refrigerate the   
     dough overnight (or for up to two days).   
        
     The next day, use the 1 1/2 tablespoons of melted butter   
     and a pastry brush to generously coat the insides of   
     both bread pans. Cut two long strips of parchment and   
     press one into each pan, so that it goes across the   
     width of the pan and hangs over the sides. (This will   
     help you lift out the baked bread.) Brush the parchment   
     with melted butter.   
        
     CONTINUED IN PART TWO   
        
     Nancy Mock, Horse Apple, Vermont   
        
     Makes: 1 loaf; 12 servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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