Babka loaf from Bread Ahead: The Expert Home Baker: A Masterclass in Classic Baking (page 72) by Matthew Jones

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

  • Eat Your Books

    Start recipe a day ahead. Can substitute active dried yeast for fresh yeast.

  • RachLFinn on November 07, 2023

    It takes several steps but is far more straightforward than it looks and sounds. The dough will be very sticky, so you'll need a dough scraper to scrape off your fingers and keep the dough together on your work surface. Keep the faith though and don't add more flour. The dough will become far more manageable overnight. It isn't going wrong! The dough didn't rise much when I proved it on day 1 or overnight, so I was a little panicked (I used fresh yeast). But all was well - it proved sufficiently after sitting in a gently warmed oven to prepare it for baking, and had a beautiful oven spring on baking as promised. The finished bread/cake was incredible. It was a very rewarding bake which disappeared into my family when I wasn't looking. Next time, I'll double the batch, as it won't add much to the work but might secure me more than one slice. I will also try slightly warmed milk to try and help the first rise along. (There will definitely be a next time!)

  • Astrid5555 on March 20, 2022

    The dough had a strange texture after mixing but firmed up enough after overnight chilling so it could be braided perfectly. Used some leftover pistachio paste and pistachios to fill the babka instead of the chocolate filling from the book. Delicious.

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