A Mocha Babka is a sweet Polish yeast bread that usually contains almonds and raisins. This decadent version is baked in a tube pan and has a chocolate streusel baked inside.

Mocha Babka:

4 1/2 to 4 3/4 cups bread flour divided
3/4 cup medium rye flour
1/3 cup firmly packed brown sugar
1/4 cup instant nonfat dry milk powder
1 teaspoon instant coffee granules
3/4 teaspoon salt
2 packages active dry yeast
1 1/4 cups water
1/2 cup semisweet chocolate morsels
1/4 cup plus 2 tablespoons reduced calorie stick margarine
4 egg whites
2 tablespoons bread flour
vegetable cooking spray
Chocolate Streusel

Directions:
Combine 1 cup bread flour and next 6 ingredients in a large bowl; stir well. Combine water, chocolate, and margarine in a small saucepan; cook over medium heat, stirring constantly, until chocolate and margarine melt. Cool to 120 - 130°F.

Gradually add liquid mixture to flour mixture, beating well at low speed of an electric mixer 1 minute. Add egg whites; beat at medium high 1 minute. Gradually stir in enough of remaining 3 3/4 cups bread flour to make a soft dough.

Sprinkle 2 tablespoons bread flour evenly over a work surface. Turn out onto surface; knead until smooth and elastic (about 8 minutes). Place dough in a bowl coated with cooking spray, turning to coat top. Cover; let rise in a warm place (85°F), free from drafts, 55 minutes or until doubled in bulk. (While dough is rising, prepare Chocolate Streusel).

Punch dough down; turn out onto floured surface, and knead 4 of 5 times. Divide dough in half. Roll 1 portion into a 12 x 8 inch rectangle. Sprinkle half of Chocolate Streusel over rectangle, leaving a 1 inch margin around edges.

Roll up dough, starting at long side, pressing firmly to eliminate air pockets; pinch long edge to seal. Place dough, seam side down, in a 10 cup tube pan coated with cooking spray; pinch ends together. Repeat procedure with remaining dough and Chocolate Streusel.

Place 1 roll, seam side down, directly on top of other roll. Cover and let rise in a warm place, free from drafts, 45 minutes or until doubled in bulk. Bake at 350°F for 40 minutes or until loaf sounds hollow when tapped. Cover loaf with foil the last 10 minutes of baking to prevent excessive browning, if necessary.

Let bread stand 10 minutes. Remove bread from pan, and cool on a wire rack.

Yield 28 servings (serving size one 1 inch slice)

Chocolate Streusel:
1/2 cup firmly packed dark brown sugar
1/4 cup bread flour
2 tablespoons unsweetened cocoa
1/2 teaspoon ground cinnamon
3 tablespoons reduced calorie stick margarine, chilled and cut into small pieces

Directions:
Position knife blade in food processor bowl; add first 4 ingredients. Process until combined. Add margarine; pulse 5 times or until mixture resembles coarse meal.

Yield 1 cup

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