Hello i have tried to make a tea bread lately and i tried to cook it like my normal sourdough, but apparently it is very different and more rich thenn normal so it bakes differently. if anyone else has tried this plz tell me the temp and time. and if u have any other unique ingredients tell me :)

I started baking today and thought I would make a couple loaves of babka. Of course I started and didn't realize I did not have everything. I had no almond paste, no milk powder, or corn syrup. I ran to the store, actually 4 of them and not one had almond paste. Well, I decided (this recipe calls for almond paste, which I love!) I would substitue because I have a recipe that calls for pound cake crumbs. Made it home and then realized someone had eaten the rest of the poundcake. Anyway, I had no filling but my dough was rising. I made a filling out of Sugar Cookies crumbled, orange marmalade, oh yea, I was out of apricot preserves too, almonds, butter and cinnamon. It turned out pretty good as I don't like it too sweet anyway. I didn't put much in there to begin with. I made four but two are Orange marmalade and two are chocolate. I will freeze two and eat two.

I had some issues with rolling and even division of the dough so two are catywonkus in size and shape.

Babka roll

Finish

This recipe is based on Marcy Goldman's recipe. I made some changes and didn't use as much flour. I could have as this doug is tacky to sticky but once it bulk ferments it is workable. Great to refrigerate overnight.  This isn't a really sweet babka, I guess it could be depending on the filling.

edit:

Here is the Chocolate! It is one of my favorites too! This is the one that suffered from less dough.

Chocolate Babka

Eli

www.elisfoods.wordpress.com