Chocolate babka, Kranz style

Greeting fellow bakers. I have not been here for a few months and am poorer for it. My baking was in a rut, so I came here for some inspiration and it paid off in spades.
My first bake out of the rut was NY Style Deli rye from P. Reinhart's, "Bread Baker's Apprentice." This is one excellent sandwich bread and keeps well on the counter.
I have been baking pulla religiously every couple of weeks and thought, why not use the pulla dough for babka?
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