We tested and then tested again and in some cases many times more. The Chocolate-Raisin Babka (p. 221) was one such recipe. Because the traditional method was so labor intensive I wanted to come up with a recipe that had the same divine taste without all the fuss. Well I think we came very close indeed. BUT there is a big mistake in the list of ingredients.
There should be 7 1/2 cups all-purpose flour (not 6) and
that bit of rum we mention should be brushed onto the loaf once it is out of the oven and slightly cooled (or it can be left off all together if you want a kid friendly version).
The good news for those of you that have a very wet dough in your refrigerator. It can be fixed! All you have to do is add another 1 1/2 cups of flour and your soupy batter will turn into a glossy dough. It will require a bit of muscle but not too much because the babka dough is still quite soft.
Now mark the change in your book so that when you pass it down to your favorite niece, son or neighbor they will be in the know!
The results in the end are truly fantastic!!!