* Exported from MasterCook *
Bread, Cheese Babka
Recipe By :
Serving Size : 10 Preparation Time :1:00
Categories : Bread Bread-Bakers Mailing List
Ethnic Holidays
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Dough:
2 1/4 teaspoons active dry yeast -- (1 .25 oz pkg)
1 pinch white sugar
1/4 cup warm water -- (110F/45C)
1/2 cup butter -- melted
1/4 cup white sugar
1 1/2 teaspoons salt
2 teaspoons vanilla extract
3/4 cup lukewarm milk
3 eggs
4 cups all-purpose flour -- divided
Filling:
1 1/2 cups farmer's cheese
1/3 cup white sugar
1 1/2 tablespoons sour cream
1 egg
1 teaspoon vanilla extract
1/2 teaspoon dried lemon peel
2 tablespoons butter -- melted
Polish
Makes 1 Bundt-shaped loaf
Sprinkle the yeast and the pinch of sugar over the warm water; stir
to dissolve. Let stand until foamy, about 10 minutes.
Combine the 1/2 cup butter, 1/4 cup sugar, salt, 2 teaspoons of
vanilla, milk, and 3 eggs in a bowl with 1 cup of flour and mix well.
Add the yeast mixture and beat for 1 minute. Gradually add the
remaining flour to form a soft dough. Turn the dough onto a lightly
floured surface and knead until smooth and elastic, adding small
amounts of flour as necessary to prevent sticking. Shape the dough
into a round, and place it in a greased bowl, turning to coat. Cover
with plastic wrap and let the dough rise at room temperature until
doubled in size, about 1 1/2 hours.
Beat together the farmers' cheese, 1/3 cup sugar, sour cream, 1 egg,
1 teaspoon vanilla extract, and dried lemon peel in a bowl until
smooth. Set the filling aside. Lightly oil a 10" fluted tube pan
(such as a Bundt).
Turn the dough onto a lightly floured surface and pat into a 10" by
12" rectangle. Brush the dough with the 2 tablespoons of melted
butter. Spread the cheese filling evenly over the dough. Roll the
dough up like a jelly roll, starting from the long end; twist the
dough 6 to 8 times to form a rope. Pinch the seams and ends closed
and arrange the rope of dough in the greased pan. Cover loosely and
let rise 1 hour.
Preheat an oven to 350F (175C).
Bake the babka until deep golden brown, 40 to 45 minutes. Remove from
oven and let stand for 5 minutes; invert the babka onto a wire rack
and remove the pan. Allow the babka to cool for at least 2 hours
before slicing.
Cook's Notes:
Use a farmers' cheese that resembles very dry cottage cheese; do not
use the slicing cheese that is also called farmer cheese or Amish
farmer cheese.
If you have a silicone Bundt pan, it will work wonderfully in this recipe.
Source:
"allrecipes.com"
S(Internet address):
"http://allrecipes.com/Recipe/Cheese-Babka";
Start to Finish Time:
"6:40"
T(Bake):
"0:40"
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Per Serving (excluding unknown items): 423 Calories; 20g Fat (40.7%
calories from fat); 13g Protein; 52g Carbohydrate; 2g Dietary Fiber;
128mg Cholesterol; 554mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1
Lean Meat; 0 Fruit; 0 Non-Fat Milk; 3 1/2 Fat; 1 Other Carbohydrates.