Babka

From Bernard Clayton

I love Babka and thought I would try this one. It was very good, but it took nearly the whole day and I don't feel the raisins, nuts, or poppy seeds added a whole lot. 

sponge

2 cup bread flour

4½ tsp yeast

½ cup nonfat dry milk

1¼ cup hot water (120°-130°)

dough

½ cup sugar

1tsp salt

¼ tsp ground cardamom

¼ tsp vanilla extract

2 eggs

2 egg yolks

2½ cup bread flour, approximately

½ cup butter, softened

filling

1½ cup almond paste

almond paste

1½ cup whole blanched almonds

1½ cups sifted powdered sugar

1egg white

1tsp almond extract

¼ tsp salt

1 cup bittersweet chocolate, melted

1cup raisins, plumped in brandy

1 cup slivered almonds or broken walnuts

topping

½ cup butter, melted

2 tbsp poppy seeds

2 medium loaf pans (8"-x-4"), greased and lined with waxed or parchment paper

1. First make the paste for the filling by grinding the almonds, a portion at a time, in a food processor or blender.
2. Combine with the powdered sugar, egg white, almond extract, and salt. Work into a stiff paste. Refrigerate in an airtight container or plastic bag. The paste must be thoroughly chilled before it can be rolled under your palms-about 2 hours.
3. Make the sponge by string together the sponge ingredients with a wooden spoon for 1 or 2 minutes.
4. Cover the bowl with a towel and leave at room temperature to allow the sponge to form and ferment, about 2 hours. The sponge will double in bulk.
5. Remove the towel and stir down the sponge.
6. Measure in the sugar, salt, cardamom, and vanilla. Stir vigorously to blend.
7. Add the eggs and egg yolks, one at a time, beating each into the batter, which will begin to pull away in sheets as it is beaten-this is desirable.
8. Add 1½ cups flour to the mixture and beat with a wooden spoon or flat beater until it has been absorbed into the batterlike dough.
9. Drop in the butter, a small portion at a time, beating until it is mixed into the dough. (This is a little challenging.)
10. Add flour, ¼ cup at a time, to form a dough that is quite soft yet elastic. It will have had enough flour when it can be turned from the bowl and be pushed or worked without sticking to your hands or the work surface. Sprinkle lightly with flour, if necessary. The soft almost rubbery texture is unlike most bread doughs.
11. Place the dough in a greased bowl, cover tightly with a towel, and put aside to double in volume, about 1½ hours.
12. Punch down the dough and turn it onto the floured work surface.
13. Divide the dough into 2 pieces. With your hands and a rolling pin, form each dough piece into an 8"-x-14" rectangle, ¼" thick. Allow the dough to rest for a few minutes before continuing.
14. Spread each rectangle first with half the almond paste and then with half the melted chocolate.
15. Sprinkle on the raisins and nuts.
16. Lightly press these into the dough with the palms of your hands or the rolling pin.
17. Roll up the dough, lengthwise, as for a jelly roll. Pinch the seams tightly to secure. Put the seams under and with the rolling pin roll each length of dough 2 or 3 times, lightly.
18. Twist each length of dough 6 or 8 turns, and allow the twist to rest for a few moments to adjust to its new shape.
19. Brush the tops with melted butter and sprinkle generously with poppy seeds.
20. Cover the loaves with wax or parchment paper and put aside to rise to slightly less than double in volume, about 1 hour.
21. Preheat the oven to 350° 20 minutes before baking.
22. Bake until each twist is a deep brown, about 45 minutes.
23. Halfway through baking, open the oven and turn the pans around to equalize the heat. If the crusts seem to be browning too quickly, cover with a length of foil or brown sack paper.
24. Remove the loaves from the pans with care for they are fragile while still warm. Allow to cool before cutting.

Plymouth Bread

This bread comes from Bernard Clayton. It caught my eye because it has both molasses and cornmeal. It is delicious! It came out with a perfect crusty crust and a delectable soft center. I sliced it when it was still warm and the butter that melted on it as I spread it on was a perfect complement to the bread. He says it freezes well, but I don't imagine ever wanting to freeze. It's too yummy not to eat right away!

2½ cup water

½ cup yellow cornmeal

2 tbsp butter

½ cup molasses

2 tsp salt

2¼ tsp yeast

4-5 cup bread or all-purpose flour, approximately

1 tbsp milk (optional)

1. In a saucepan bring the water to a boil and very slowly pour the cornmeal into it, stirring all the while. This is important to keep the mixture smooth and free of troublesome and unattractive small balls of congealed meal. Boil over a medium heat for 5 minutes. 
2. Remove the pan from the burner, and add the butter, molasses, and salt. Put aside to cool.
3. Pour the cooled cornmeal mixture into a mixing or mixer bowl. Add the yeast and blend for a minute. Gradually add 2 cups flour and beat. Stir in additional flour with the spoon, and then by hand, until a rough mass is formed. If slack or sticky, add up to ¼ cup more flour and work it into the dough. Turn out onto a floured work surface and knead.
4. Place the ball of dough in a lightly greased bowl, cover with a towel and leave at room temperature until it doubles in volume, about 1 hour.
5. Punch down the dough. Knead briefly to press out the air bubbles, and divide into 2 pieces. Press each piece into a flattened oval, fold in half, pinch the seam, plump into shape, and place in the pans.
6. Cover the loaves and let rise until doubled in volume, 45 minutes.
7. Preheat the oven to 350° 20 minutes before baking.
8. Bake until the loaves are nicely browned, and tapping the bottom crust yields a hard, hollow sound, about 1 hour.
9. Remove the bread from the oven. A brush of milk across the crust will give the loaves a nice soft glaze. 

German Sour Cream Twists

from Bernard Clayton

This recipe sounded delicious and it is! I really enjoy this recipe. I didn't use as much sugar as the recipe calls for but it's so good. It's flavorful and flaky. 

3½-4 cup all-purpose flour, approximately

1 tsp salt

2¼ tsp yeast

1 cup sour cream, room temperature

1 egg, room temperature

2 egg yolks, room temperature

½ cup butter, room temperature

½ cup shortening

1 tsp vanilla

sugar

1. Measure 2 cups flour into a mixing or mixer bowl and add the salt and yeast. Stir to blend.
2. In a saucepan heat to lukewarm and stir together the sour cream, egg, egg yolks, butter, and shortening. Add the vanilla.
3. Form a well in the flour and pour in the liquid to make a thick batter. Beat vigorously with a wooden spoon.
4. Add flour, ¼ cup at a time, to form a rough, shaggy mass that can be lifted to the work surface to knead. Knead for 5 minutes. Add sprinkles of flour if the dough is wet with oil.
5. The dough is so buttery that there is no need to grease the bowl beforehand. Place the dough in the bowl, cover with a towel, and set aside to double in bulk, 1½ hours.
6. Remove the dough from the bowl and form into a ball.
7. Liberally sprinkle sugar on the work surface and on the ball of dough.
8. Roll out the dough to an 18" length, occasionally sprinkling on sugar.
9. Fold the dough in half lengthwise and then into quarters. Roll out the dough again into a rectangle 18" long. Sprinkle with sugar.
10. With a pizza cutter or knife held against a yardstick, cut the rectangle into lengths 1" wide by 4" long for the larger twist. Twist each piece and place 1" apart on the prepared baking sheets.
11. Cover the twists with a towel and set aside to become puffy and raised, about 1 hour.
12. Preheat the oven to 375° about 20 minutes before baking.
13. Uncover the twists and sprinkle liberally with sugar. Place in the oven and bake until lightly browned, about 25 minutes.
14. Immediately lift the twists from the baking sheet with a spatula, otherwise the sugared bottoms will stick and never part from the pan in whole pieces. Place on a metal rack to cool.