*  Exported from  MasterCook Mac  *
                              Chocolate Babka
 Recipe By     : Richard A. Ifft <raifft@ix.netcom.com>
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Desserts
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           milk
    5      tablespoons   butter or margarine (+extra for greasing)
      1/4  cup           lukewarm water
    1      pkg.          active dry yeast
    6      tablespoons   sugar
    1      teaspoon      salt
    5      cups          (to 6 cups) unbleached flour
    1 1/2  cups          semisweet chocolate chips
      1/4  cup           unsweetened cocoa
      1/2  cup           finely chopped walnuts or pecans
  Place milk in a small saucepan and heat it just to the point where it
  is ready to boil.  Remove from heat, and add the butter or margarine,
  and cool.  (It can be cooled for 10 minutes in refrigerator.)
  Generously grease the bottom, middle, and sides of a standard-sized
  tube or bundt pan.
  Place water in a large bowl and sprinkle in the yeast.
  Add the milk mixture to the yeast when the milk mixture is definitely
  cool to wrist temperature; then add sugar and salt.
  Add flour, one cup at a time, mixing after each addition.
  After all the flour is mixed in, knead for 5 to 10 minutes on a floured
  surface.  Add small amounts of flour, if necessary to keep the dough
  from getting too sticky to handle.
  Clean and grease the bowl.  Add kneaded dough, and oil or butter the
  top surface.  Place it in a warm place to rise until doubled; this will
  take approximately 2 hours.
  Place chocolate chips in food processor with steel blade, or a blender,
  and grind them until they resemble coarse meal.  Transfer to a small
  bowl and combine with the cocoa.  Sprinkle 1/3 cup of this mixture into
  bottom of the greased pan and then sprinkle in the chopped nuts.
  When the dough has doubled in bulk, punch it down and then knead it for
  5 to 10 minutes on the floured surface.
  Roll the dough into a large oval with a rolling pin:  9-10 inches wide
  at the middle, and 16-17 inches long.
  Leaving a 1/2 inch rim around the outer edge, sprinkle the remaining
  chocolate filling as evenly as possible over the dough.  Roll it
  tightly along the long edge, pinching the edges to seal them.
  Carefully lift the babka and ease it into the pan, making as even a
  circle as possible.  Pat it firmly into place, and seal the two ends
  together with a bit of water and a good pinch.
  You can either let it rise at room temperature 45 minutes and then bake
  it, or wrap airtight in a plastic bag and refrigerate (up to two days)
  until you are ready to bake.
  Preheat oven to 375 degrees. Bake 45 to 50 minutes, or until it sounds
  hollow when thumped.
  Remove chocolate babka from the pan and invert onto a plate, so the
  chocolate-nut coating ends up on top.  Cool at least 30 minutes.
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