CHEESE BABKA RECIPE | ALLRECIPES
Polish cheese babka like my grandmother served every Easter.
Provided by KRISTINALANGER
Categories Egg Bread
Total Time 6 hours 40 minutes
Prep Time 1 hours 0 minutes
Cook Time 40 minutes
Yield 1 Bundt-shaped loaf
Number Of Ingredients 17
Steps:
- 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-inch fluted tube pan (such as a Bundt®).
- Turn the dough onto a lightly floured surface and pat into a 10-inch by 12-inch 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 350 degrees F (175 degrees C).
- 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.
Nutrition Facts : Calories 512.7 calories, CarbohydrateContent 44 g, CholesterolContent 133.9 mg, FatContent 28.2 g, FiberContent 1.3 g, ProteinContent 19.1 g, SaturatedFatContent 19 g, SodiumContent 768.6 mg, SugarContent 10.9 g
PEPPERONI CHEESE BREAD RECIPE: HOW TO MAKE IT
As a stay-at-home mother of two little girls, I pack a lot of activity into my days. The bread machine makes it a snap to turn out this attractive loaf that gets its zip from cayenne pepper, pepperoni and Mexican cheese. —Dusti Christensen, Goodridge, Minnesota
Provided by Taste of Home
Total Time 04 hours 10 minutes
Prep Time 10 minutes
Cook Time 04 hours 00 minutes
Yield 1 loaf (16 pieces).
Number Of Ingredients 11
Steps:
- In bread machine pan, place the first 9 ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed)., Just before the final kneading (your machine may audibly signal this), add the cheese and pepperoni.
Freeze option: Securely wrap and freeze cooled loaf in foil and place in freezer bag. To use, thaw at room temperature.
Nutrition Facts : Calories 177 calories, FatContent 8g fat (4g saturated fat), CholesterolContent 19mg cholesterol, SodiumContent 329mg sodium, CarbohydrateContent 19g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 7g protein.
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