The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

PR’s Brown Sugar Cinnamon Babka

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Boboshempy's picture
Boboshempy

PR’s Brown Sugar Cinnamon Babka

Well, this is actually the Chocolate Cinnamon Babka recipe from Peter Reinhart's Artisan Breads Every Day. I followed the recipe to a T except I substituted the chocolate for dark brown sugar, as per the request from my girlfriend, who barely ate any after it was done, haha.


I really like how it came out and I love the look. A loaf doesn't get any cooler looking than this and you can't go wrong with a rich, sweet, cinnamony, streusel topped bread. I gave my parents half the loaf and I pretty much ate the rest by myself over two days, my girlfriend only had a taste and acknowledged it was fantastic, she considers herself a expert. She had to look good in a bikini the following week so she said "I should stop making bread!".


This is the first bread I made out of this book, I have made many from PR's other books. I have my eye on taking a whirl at the croissant recipe in this book but I don't know when I will get to that. This was easy, fast, and fun to make and I will definitely be making it again, next time with the chocolate. It is a cool bread to bring to a dinner party for desert, in my opinion.


Enjoy the pictures,


Nick



 

Comments

saraugie's picture
saraugie

Nick, it looks very delicious and is added to my list to make from the book.  Thanks for posting and lovely pictures.

AnnaInMD's picture
AnnaInMD

awsome pics !

ehanner's picture
ehanner

You are right it is cool looking. Your girlfriend is also right. It's not a snack for keping your figure. That's why men are men, somebody has to eat the snacks.


Eric

Boboshempy's picture
Boboshempy

Thanks Saraugie & AnnaInMD! I'm glad you like the pictures. The bread is quite photogenic.


Your right Eric, this is quite a manly snack, haha. My girlfriend eats like a bird, which has many perks for me!


Nick


 

flourgirl51's picture
flourgirl51

Oh YUM! Great bread- Great photo! Thanks for sharing.

JeannieTay's picture
JeannieTay

Wow! That looks simply gorgeous! I wouldn't mind a slice for lunch:D

Broc's picture
Broc

Aren't cha glad we guys don't haf'ta wear bikinis!


Standing up for the last 67-ish years has been great, too -- But I haf'ta admit, the ole prostate is gettin' the better of me!


There's got to be a downside to every good thing...  :(


~ B


 


 

Boboshempy's picture
Boboshempy

Thanks flourgirl51 & JeannieTay! I would share a piece if it wasn't long gone, haha.


I hear ya Broc. There is that downside to being a man.  At least no one has to see me in a bikini!


Nick

alexp's picture
alexp

Wow that looks amazing! I'm going to have to try this myself :)

saltandserenity's picture
saltandserenity

Wow , that is a whimsical looking babka.  It could be cast for the role of the coveted babka in a Seinfeld episode!  Just beautiful.  I am baking my way through PR's The Bread Baker's Apprentice (just 8 loaves to go!).  I think your pictures have convinced me to tackle his new book next.


Cindy


www.saltandserenity.com

Boboshempy's picture
Boboshempy

Like Seinfeld's, lucky for me there was just the right amount of hair in mine!


Nick

dsoleil's picture
dsoleil

I attended Peter Rhinehart's bread workshop at the Asheville Bread Festival.  He made this very same bread... chocolate cinnamon babkas.  It was great to see a master at work.  Anyone else attend that workshop that would like to comment?

Boboshempy's picture
Boboshempy

Wow, he made this at his workshop!  I wonder how mine compares.  Does it look like his?


Thanks,


Nick

martinfogel's picture
martinfogel

I tried his recipe out a couple weeks ago.  Came out great, but I am suspicious about the amount of yeast.  2 tablespoons for about 3 cups of flour seems a lot.  Mine just would not stop rising had to put it in the oven before it overflowed the pan.  Does anyone know if this should have been 2 teaspoons?

Boboshempy's picture
Boboshempy

It is a lot of yeast! You don't even have to proof this loaf with the full amount. It is quite an impressive loaf no matter what you do. You could half the yeast and extend the times. Or cut the dough in half and make two less dense loaves...sometimes I think this is what he left out of the directions since the amount of dough is way too much to make just one.


Nick