Page 3 - Harvest Bake Booklet

APPLE & SMOKED GOUDA BABKA
PREP TIME: 1 HOUR AND 20 MINUTES MAKES: 1 LOAF
BAKING TIME: 50 MINUTES FREEZING: EXCELLENT

BABKA DOUGH
2 tsp (10 mL) granulated sugar
½ cup (125 mL) warm water (110-115°F/45-56°C)
1 tbsp (15 mL) active dry yeast
1 cup (250 mL) warm milk (110-115°F/45-56°C)
½ cup (125 mL) granulated sugar
2 tsp (10 mL) salt
3/4 cup (175 mL) warm water
½ cup (125 mL) butter
2 eggs
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7 cups (1.7 L) Robin Hood Best for Bread Homestyle
White Flour
APPLE & SMOKED GOUDA BABKA 5. Let rise in warm place (75-85°F/24-29°C) until doubled
½ batch Babka Dough (45-60 minutes).
2 tbsp (30 mL) softened butter 6. Punch down dough. Turn out onto lightly floured board and
1 large apple, chopped divide into 2 equal portions. Reserve 1 portion for another
1 tsp (5 mL) Club House Ground Cinnamon recipe. Cover with tea towel and let rest for 10 minutes.
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5 oz (140 g) smoked gouda or any type of cheese 7. APPLE & SMOKED GOUDA BABKA: Grease a 9”x 5”
1 egg, beaten (23 cm x 13 cm) loaf pan.
8. Roll 1 portion of babka dough into 13” x 16” (33 cm x 40 cm)
1. BABKA DOUGH: Dissolve 2 tsp (10 mL) sugar in water in large bowl rectangle. Spread with softened butter. Combine apples and
of electric mixer. Sprinkle in yeast and let stand for 10 minutes or until cinnamon in small bowl. Sprinkle over butter. Top with cheese.
frothy. Meanwhile, combine warm milk, sugar, salt, water, butter and Roll up tightly from the longer end. Pinch to seal edges and
eggs. Add to frothed yeast mixture and mix to combine. bottom. With sharp kitchen scissors, cut the roll in half lengthwise,
2. Add 3 cups (750 mL) flour and beat until smooth. Gradually add to form two long halves of dough. Some of the apples might
remaining flour until a rough dough forms. fall out. Pinch the two pieces together at one end and then
3. Turn dough out onto lightly floured surface. Knead dough, adding twist the two pieces together and pinch the other end. Fold
more flour as necessary, until dough is smooth, elastic and no longer the twist in half. Place in prepared pan. Lightly brush with beaten
sticky (about 10 minutes). egg. Cover with tea towel and let rise in warm place,
4. Place in lightly greased bowl. Turn dough to grease top. Cover with 45-60 minutes or until doubled. Bake at 375°F (190°C) for
plastic wrap and tea towel. 10 minutes, then reduce oven temperature to 350°F (180°C)
and continue baking 35-40 minutes or until internal temperature
reaches 190°F (87°C). Let cool in pan 10 minutes and then
remove to wire rack.
TIP: Use remaining Babka Dough to make a Chocolate Babka.
Robin Hood Best for Bread Flours Follow the same steps as the Apple & Smoked Gouda variation
®
but replace the cinnamon, apples and cheese topping with
will help you make delicious breads that are chopped dark chocolate (approx. 4 oz/112 g).
high in volume with a light, even texture. It is not safe to eat raw flour, dough or batter.
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