Time for a savory babka recipe. I made a pesto with sun-dried tomatoes and cashew nuts. The result is a bread that reminds of pizza. Besides eating it plain, you can cut two thin slices, place some cheese in between and then waffle it. Yes, it’s good! It gets crispy on the outside and melted cheese on the inside. Heaven!
This recipe is for one large babka (25cm loaf pan)
For the dough:
3 ½ cups of all-purpose flour
7grs of dry yeast
½ cup of warm water
½ cup of milk
1 teaspoon of salt
4 tablespoons of olive oil
1 tablespoon of sugar
For the sun-dried tomato pesto:
180gr of sun-dried tomatoes preserved in oil, drained
½ cup of unsalted cashew nuts
40gr of grated Parmesan
2 tablespoons of dried basil
1 tablespoon of dried oregano
1 teaspoon of lime juice
1 teaspoon of sugar
½ cup of tomato puree
Pinch of salt
Chili flakes to taste
Place the yeast and the warm water in the bowl of the stand mixer. Let it stand for 5 minutes.
After the 5 minutes are up, add the remaining ingredients for the dough. Knead on low speed for 5 minutes, using the dough hook attachment. If you knead it by hand, do it for about 10 minutes.
Then remove the dough from the bowl. Clean the bowl and grease it with a bit of vegetable oil. Form the dough into a ball and place it back into the greased bowl. Cover with plastic film and let it rise for 1 hour in a warm place.
While the dough is rising, start making the pesto. Place all of the ingredients for the pesto in the food processor. Pulse until you have a paste and everything is mixed through. Place it on a bowl and set it aside until ready to use.
Once the dough has risen, divide it into 2 equal pieces. Roll out one piece into a rectangle of about 34x26cm. Spread half of the pesto all over the dough. Then roll it like a tight crepe. Repeat for the remaining piece of dough.
Once you have two filled logs, grab one and make a clean slice over the middle. But leave the top part attached. Then twist it trying to keep the open side up. Repeat for the other log. Then twist the two logs together, slice off the uneven edges. Then pinch the edges to seal them and tuck them underneath. Place the babka in a loaf pan lined with parchment paper. Cover it with a piece of greased plastic wrap. Let it rise for 1 hour in a warm place.
About 15 minutes before the second rise is up, preheat your oven to 180C/350F.
Brush the babka with the egg wash. Bake it for about 20-25 minutes or until golden.