Babka-Bread with Sun-dried Tomato & Spinach Pesto

Babka-Bread with Sun-dried Tomato & Spinach Pesto

Based on 1 ratings
N

Niloufar Doroud

Community member

"I was thinking about the idea and was curious about the result for a long time..."

Difficulty

Medium 👍

Preparation

25 min

Baking

50 min

Resting

270 min

Ingredients

2Servings
900 g
flour
2 tsp
salt
tsp
yeast (instant or active dry)
2 tsp
sugar
540 ml
water
300 g
sun-dried tomatoes
50 g
olive oil
salt
pepper
400 g
spinach (sautéed or cooked)
150 g
Parmesan cheese (grated)
50 g
any desired nuts/seeds

Utensils

bowl (large), kitchen towel (damp), immersion blender/blender, rolling pin , sharp knife/pizza wheel, loaf pan, pastry brush, oven

  • Step 1/9

    14826f95f7294747926b7e4958752750_e1cc661a-189f-4bcd-a03a-1d336b834b27.mov
    • 900 g flour
    • 2 tsp salt
    • tsp yeast (instant or active dry)
    • 2 tsp sugar
    • 540 ml water
    • bowl (large)
    • kitchen towel (damp)

    To make the dough, mix the flour, salt, sugar and yeast in a large bowl. Make a well in the center and add the water. Mix with a wooden spoon until it comes together. Knead the dough for 6-8 min until smooth and shiny. Drizzle the bottom of your bowl with a little olive oil and put the dough back. Cover with a damp kitchen towel until risen, about 3-3:30 hrs.

  • Step 2/9

    To prepare the filling, chop the sun-dried tomatoes if needed. For the spinach pesto, add the cooked or sautéed spinach, 25 g Parmesan, 2 tbsp olive oil and any nut/seeds you prefer to a blender. I used flaxseeds for the first time and hazelnuts for second. Blend into a paste and season with salt and pepper. Set aside until needed.
    • 50 g olive oil
    • salt
    • pepper
    • 150 g Parmesan cheese (grated)
    • 300 g sun-dried tomatoes
    • 400 g spinach (sautéed or cooked)
    • 50 g any desired nuts/seeds
    • immersion blender/blender

    To prepare the filling, chop the sun-dried tomatoes if needed. For the spinach pesto, add the cooked or sautéed spinach, 25 g Parmesan, 2 tbsp olive oil and any nut/seeds you prefer to a blender. I used flaxseeds for the first time and hazelnuts for second. Blend into a paste and season with salt and pepper. Set aside until needed.

  • Step 3/9

    When the dough has risen and doubled in size, carefully transfer it onto a floured work surface and fold for a few times. With the help of a rolling pin and your hands, flatten the dough into a large rectangle.
    • rolling pin

    When the dough has risen and doubled in size, carefully transfer it onto a floured work surface and fold for a few times. With the help of a rolling pin and your hands, flatten the dough into a large rectangle.

  • Step 4/9

    14826f95f7294747926b7e4958752750_1cc3ea7a-7c4d-42f8-9604-e77e079d5d78.mov

    Distribute the spinach pesto, sun-dried tomatoes and remaining Parmesan over the flatten dough.

  • Step 5/9

    Roll the dough to a long cylinder. Cut in half with a sharp knife or pizza wheel. Twist the two parts together and seal the ends.
    • sharp knife/pizza wheel

    Roll the dough to a long cylinder. Cut in half with a sharp knife or pizza wheel. Twist the two parts together and seal the ends.

  • Step 6/9

    Brush bottom and sides of a loaf tin with olive oil. Place the babka into the pan and cover again with damp towel for its second rise around 45-60 min.
    • loaf pan
    • pastry brush

    Brush bottom and sides of a loaf tin with olive oil. Place the babka into the pan and cover again with damp towel for its second rise around 45-60 min.

  • Step 7/9

    Preheat the oven to 200 C and adjust the oven rack to the low third when the dough is nearly done with its second rise.
    • oven

    Preheat the oven to 200 C and adjust the oven rack to the low third when the dough is nearly done with its second rise.

  • Step 8/9

    Brush the top of bread with a tbsp olive oil mixed with some water. Place in the oven and bake for 40-45 min. Check the doneness after 45 min. It should sounds hollow if you tap on its top or bottom. If it needed more time to bake, continue baking up to an hour.

    Brush the top of bread with a tbsp olive oil mixed with some water. Place in the oven and bake for 40-45 min. Check the doneness after 45 min. It should sounds hollow if you tap on its top or bottom. If it needed more time to bake, continue baking up to an hour.

  • Step 9/9

    14826f95f7294747926b7e4958752750_ec18484f-0a94-42c2-ac4f-da12285a5e3f.mov

    Remove the fully baked bread from the oven, and as soon as it’s possible to handle, remove from the loaf tin. Let cool on a rack at least for 20-30 min. Slice and enjoy on its own or with any topping. A simple Capris salad is one of the best companies...

  • Enjoy your meal!

    Babka-Bread with Sun-dried Tomato & Spinach Pesto

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