Red Pesto Babka with Mozzarella Cheese
Equipment
- Loaf Pan
Ingredients
- 1/4 cup milk
- 1/3 cup water
- 0.67 oz fresh yeast (or 2 tsp active dry yeast)
- 4 3/4 cups flour
- 3/4 stick butter room temperature
- 3 eggs
- 1 tbsp sugar
- 1 tsp salt
- 6 oz sun-dried tomatoes
- 2 cloves garlic
- 15-20 fresh basil leaves
- 2 tbsp roasted pine nuts
- 1/4 cup olive oil
- 1/4 cup parmesan cheese
- 1 cup shredded mozzarella cheese
Instructions
- Add the flour, butter, eggs, salt, and milk to a bowl and mix well. In a separate bowl, mix the yeast with the water and sugar, and add this mixture to the other ingredients. Mix everything with a hand mixer into a smooth dough. Cover the dough and let it rise in a warm place for 1½ hours.
- Preheat the oven to 350°F and prepare the red pesto. Add all the ingredients to a blender or use a mortar and pestle to combine the ingredients into a cohesive paste.
- Flour your work surface, form the dough into a ball, and roll it out into a 20 x 16 inch rectangle. Spread 2 tablespoons of the red pesto on top of the dough, making sure to leave about a 2-inch gap between the pesto and the edge on one side.
- Sprinkle the shredded mozzarella cheese on top of the pesto.
- Roll the dough tightly in the direction of the 2-inch gap on the edge. Cut the roll in half lengthwise and put the two strands alternately on top of each other (the cut surface should point upward). Put the braided babka in a loaf pan and cook for 40 minutes.
VIDEO
Notes
Of course, you're free to use whatever type of pesto you like! You could even make a loaf of this babka with traditional green pesto or pistachio pesto – just go nuts with whatever sounds yummy to you!