Chocolate Babka Loaf from The Modern Baker by Nick Malgieri

Name: Chocolate Babka Loaf from The Modern Baker by Nick Malgieri
Ingredients: 3¾ cups unbleached all-purpose flour (spoon flour into a dry-measure cup and level off); 1 tablespoon alkalized (Dutch process) cocoa powder; 8 ounces (225 grams) bittersweet (not unsweetened) chocolate, coarsely chopped; ½ teaspoon ground cinnamon; Two 8½ × 4½ × 2¾-inch (22 × 11 × 7-cm) loaf pans, buttered and the bottoms lined with rectangles of parchment or buttered wax paper cut to fit; 1 cup (about 4 ounces/100 grams) walnut or pecan pieces, coarsely chopped; 8 tablespoons (1 stick) unsalted butter, melted and cooled; 5 teaspoons (2 envelopes) active dry yeast; 6 large egg yolks; ½ teaspoon salt; ½ cup sugar; 1¼ cups milk; 2 teaspoons vanilla extract

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Probably original to Russia, Poland, or another location in Eastern Europe, in the United States babka is primarily associated with the Jewish baking tradition. A store-bought babka has usually bee...

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Ingredients

3¾ cups unbleached all-purpose flour (spoon flour into a dry-measure cup and level off)
1 tablespoon alkalized (Dutch process) cocoa powder
8 ounces (225 grams) bittersweet (not unsweetened) chocolate, coarsely chopped
½ teaspoon ground cinnamon
Two 8½ × 4½ × 2¾-inch (22 × 11 × 7-cm) loaf pans, buttered and the bottoms lined with rectangles of parchment or buttered wax paper cut to fit
1 cup (about 4 ounces/100 grams) walnut or pecan pieces, coarsely chopped
8 tablespoons (1 stick) unsalted butter, melted and cooled
5 teaspoons (2 envelopes) active dry yeast
6 large egg yolks
½ teaspoon salt
½ cup sugar
1¼ cups milk
2 teaspoons vanilla extract