A combination of Cinnamon bread and Chocolate Babka.
Notes:
- These are instructions for the Zojirushi 2lb bread machine.
- The time is 3hrs 20min PLUS the time to Shape which is not included in the TOTAL TIME
Ingredients
Bread
- 240g (240mL) Milk (I use almond milk, and it works great)
- 2 large eggs beaten
- 553g (4-1/4 cups) Bread Flour (AP flour works as well)
- 40g (4 Tbsp.) Sugar (original called for 48g but I scaled back a little)
- 10g (2 tsp) Salt
- 42g (2-1/2 Tbsp.) Unsalted butter (chopped)
- 6g (2 tsp.) Rapid Rise Yeast
Filling
- 76g Unsalted butter
- 70g Chocolate chips (your choice of type)
- 50g Powdered sugar
- 15g Unsweetened cocoa powder
- 1/8 Tsp. cinnamon (optional)
Icing
- 27g (1/4 cup) Powdered Sugar
- 20g (2 tsp.) Water
Directions
- Make the Filling first so it has time to cool. Add butter and chocolate chips to a bowl and microwave until melted, whisk until smooth.
- Add the powdered sugar, cocoa, and cinnamon and whisk until smooth. Set aside to cool.
- Add Bread ingredients to the baking pan in order listed.
- Select Course to Manual (I use Manual #1) – see below for suggested cycle times and press START
- When Shape Beep sounds (20 min), remove dough to work surface, shape to a ball, cover and let rest for 30 minutes.
- Roll dough into a 12″x12″ square, using an offset spatula, spread chocolate mixture leaving 1/2″ gap on 3-sides. You will start your roll on the side you spread up to the edge.
- Roll dough into a log and cut into 10 equal pieces
- Remove kneading blades and place the down randomly into the baking pan (two rows are needed). Press the START button again.
- When bread is finished, mix the icing ingredients together and pipe over the cooled loaf.
Suggested Cycle Times
| REST | KNEAD | SHAPE | RISE 1 | RISE 2 | RISE 3 | BAKE | KEEP WARM | TOTAL |
| 0:00 | 0:20 | (1:00) | 0:45 | 0:25 | 0:55 | 0:55 | OFF | 3:20 |