Chocolate Babka
Yield: 12 Servings
From: Katie E Green

This is for the bread machine, but of course, it may be done by hand, in which case you will add additional flour to form the desired dough consistency.

FOR 1 POUND LOAF:
3/4 cup plus 2 tb milk
1/2 cup bread or all purpose flour
1 tsp active dry yeast
1 1/2 cups bread or all purpose flour
3 tb sugar
1/3 cup unsweetened cocoa
1 tb grated orange zest
1/2 tsp salt
1/2 tsp vanilla extract
4 tb unsalted butter
3 egg yolks
1/2 cup golden raisins or substitute fine chopped nuts
1/2 tsp cinnamon
1 tsp brown sugar

Bring milk to a boil. Stir in first flour measurement. Cook over medium heat until mixture resembles mashed potatoes, stirring constantly. Remove from heat and cool to room temperature. Add all ingredients except the last three, according to manufacturer's instructions. Process on normal bread cycle. At last beep at end of last mixing beep, or at end of first kneading cycle, add raisins/or nuts, cinnamon and brown sugar. Cool for at least 30 minutes IN machine. This firms the bread.

For a more traditional Babka, omit cocoa powder, orange zest. Add grated lemon zest 1 TBS 1 1/2 TBS Use raisins (no nuts) This is pretty with a light chocolate or white glaze on top.