Description
This delicious Sun-Dried Tomato Pesto Babka combines a rich dough with a savory filling of sun-dried tomato pesto, making it the perfect bread for any occasion.
Ingredients
Scale
- 3 tablespoons water
- 3 tablespoons milk
- 2 tablespoons bread flour
- ½ cup toasted walnuts
- ½ cup grated parmesan
- ½ cup fresh basil
- 4 ounces sun-dried tomatoes
- 2 tablespoons jarred sun-dried tomato oil
- 1 clove garlic (minced)
- ½ cup olive oil
- to taste salt
- to taste pepper
- 3 cups bread flour
- ½ cup warm milk, 100-110 degrees F
- 2 tablespoons granulated sugar
- 2 ¼ teaspoons instant yeast
- ¼ cup butter, softened
- 1 large egg
- 1 large egg yolk
- 1 teaspoon salt
Instructions
- Make the tangzhong. Heat water with milk and bread flour in a small pot over low heat. Whisk the mixture constantly until it turns into a thick paste, about 3-4 minutes. Remove from heat and cool completely.
- Combine the tangzhong with bread flour, warm milk, granulated sugar, instant yeast, softened butter, egg, egg yolk, and salt. Knead the dough until smooth, about 7-8 minutes. Transfer to a clean bowl, cover, and proof in a warm area until doubled in size, about 1 hour.
- Meanwhile, make the sun-dried tomato pesto. In a food processor or blender, combine toasted walnuts, grated parmesan, basil, sun-dried tomatoes, and garlic. Pulse until roughly chopped. With the machine running, slowly add olive oil and jarred sun-dried tomato oil until well combined. Season with salt and pepper and set aside.
- Preheat oven to 350 degrees F. Grease a 9-inch springform pan and place a 4-inch oven-safe ramekin in the center.
- Punch down dough. Lightly dust a clean work counter with flour and roll out the dough into a 12×18-inch rectangle. Spread about 3/4 of the pesto in an even layer on the dough, leaving a 1/2-inch border. Roll the dough lengthwise into an 18-inch log. Cut the roll in half lengthwise and face the cut sides up. Braid the two ropes together to create a twist.
- Transfer the log to the prepared pan, shaping it into a circle. Tuck the ends together to enclose the circle. Lightly cover the bread and proof for 45 minutes in a warm area.
- Place the baking pan on a sheet pan to catch any oil that may leak. Bake the babka for 25-30 minutes or until golden brown. Remove from the oven and let cool slightly. Serve warm or at room temperature.
Notes
- Ensure the warm milk is at the right temperature for the yeast to activate.
- You can adjust the amount of sun-dried tomatoes based on preference.
- For a richer flavor, consider using higher quality olive oil.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg