from Kris B.

Chocolate Babka Mix

I’m just going to cut to the chase…the Chocolate Babka bread mix is like having your cake…or bread…and eating it too!  For me, it is the kneading and shaping process that make bread making a meditative process.  The wondering if I have and collecting all of the necessary ingredients, particularly with specialty breads, is often quite the opposite of relaxing and meditative!  With this mix, I got to partake in all of the fun aspects of making bread and completely avoided the no-so-fun parts.  A win!!!

And, what’s not to love about bread and chocolate?!

You provide butter and water.  Everything else – bread mix, yeast, and chocolate filling mix – is included.

The bread dough is mixed and kneaded and then rises for 60-90 minutes.  It is then rolled into a large rectangle.  The package of chocolate is mixed with melted butter and the spread evenly on the dough.  The rectangle is then rolled into al log.  The log is then cut in half and the two pieces are twisted together to form a single loaf, which is then placed in a loaf pan to rise for another hour or so.  The Babka the bakes for 50-55 minutes.

This is bread that looks much harder to make than it really is.

As I went to copy the link for this mix from the Internet, I stumbled across a recipe that uses Chocolate Babka to make french toast.  How decadent does that sound?  I might have to give it a try…if the loaf of Chocolate Babka that I made lasts long enough.

Here is the recipe for the Babka French Toast.

from Tracey G.

Gluten-Free Cornbread Mix

 

I always like to try the special-diet mixes, I don’t need to eat gluten-free, but I’m always curious about them and how they measure up to their traditional counterparts. I figure if I like eating it regardless of having to, it’s got to be pretty good!

So far I’ve been super happy with all of the KAF gluten-free mixes, they’ve not disappointed yet, and to be honest, their Gluten-Free Doughnut Mix is so yummy I keep it around – the boys love them too! This mix for Gluten Free Cornbread also was wonderful – I really enjoyed them! In fact, they’re what I served with the Montana Classic Chili Mix made in this past post (here).

The mix is easy to prepare, the ingredients you contribute are:

*Melted Butter or Vegetable Oil (I used Vegetable Oil)

*Eggs

*Milk

Everything is combined, and the only difference in preparation is letting it stand for 10 minutes in your pan of choice before you bake it. I made muffins so they baked between 13-15 minutes, if you use a regular pan, it’s 20-25 minutes.

It could not be simpler – and it’s really good. I was highly impressed with texture and taste – I would buy it again!

If you need or want a good Gluten-Free Cornbread Mix, you can’t go wrong with this one!!