Nechama poppy seed babka from Breaking Breads: A New World of Israeli Baking (page 104) by Uri Scheft and Raquel Pelzel

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on February 25, 2024

    The dough was super soft and heavy and still tore fairly easily even after folding. After 3 hours, it had barely risen, and I almost threw it out, but it did rise a little overnight in the fridge. I used instant yeast; fresh yeast or SAF gold would likely work better. Definitely heed the note to taste your poppy seeds. Since I bought a fresh package from the Polish market, I assumed mine were good, but they tasted somewhat bitter, which was noticeable in the filling - which I used anyway as I didn't have more seeds. I couldn't fit quite all the filling on the dough. The babkas barely puffed after proofing for nearly 2 hours, but they did rise in the oven, and I quickly realized I needed to place the pan on a larger one to catch drips. They didn't bake evenly - the middle babka taking much longer - and took 50 min to fully bake, by which time the edges were overbaked. In the end, the babkas tasted OK (still fresh the next morning) and would have been quite good with better poppy seeds.

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