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Pesto and Mozzarella Babka Bread Recipe

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3.9 from 1 review

This Pesto and Mozzarella Babka Bread is a soft, flavorful braided bread that combines the rich taste of fresh basil pesto with gooey mozzarella cheese. Perfect as a savory snack or a centerpiece for brunch, this homemade babka offers a delightful twist on traditional bread with its aromatic filling and beautiful twisted shape.

  • Total Time: 1 hour 40 minutes
  • Yield: 12 servings

Ingredients

Dough

  • 260 gr (2 cups) Plain / All-Purpose Flour
  • 160 ml (1/2 cup + 2 tbsp) Full Cream / Whole Milk
  • 1 teaspoon Instant Dry Yeast
  • 1 tablespoon White Sugar
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 large Egg
  • 1 1/2 teaspoon Salt

Filling

  • 5 tablespoon Basil Pesto
  • 1/2 Fresh Mozzarella Ball, hand-torn

Instructions

  1. Activate the yeast: Pour the milk into a heat-proof bowl and warm it to a lukewarm temperature in the microwave. Stir in the sugar until it dissolves, then add the instant dry yeast. Stir gently and let it rest for 10 to 15 minutes until bubbles or foam appear, indicating the yeast is active. If not, warm it slightly and try again.
  2. Prepare the dough: In a large bowl, combine the flour and salt. Beat the egg and olive oil together, then create a well in the center of the flour. Pour in the egg and oil mixture along with the activated yeast and milk. Begin kneading the dough.
  3. Knead the dough: Knead for 5 to 10 minutes until the dough is smooth and no longer sticky. Shape it into a ball, place it in a bowl, cover with a wet towel, and let it rest for at least 1 hour until it doubles in size.
  4. Shape the dough: Once the dough has risen, punch it down to release the air, then knead briefly. Lightly flour a large chopping board and roll the dough into a long rectangle.
  5. Add the filling: Brush the basil pesto evenly over the rolled dough, then scatter the torn mozzarella over the top.
  6. Form the babka: Roll the dough from the longest side to create a long tube. Using a sharp knife, cut the tube in half lengthwise to create two parts. Pinch the ends together to seal, then twist the two halves around each other to form the babka shape.
  7. Second rise: Place the twisted babka into a loaf pan lined with baking paper. Cover and let it rise for another 30 minutes to 1 hour until puffed.
  8. Bake: Preheat the oven to 190°C (375°F). Bake the babka bread for 20 to 30 minutes, checking regularly to prevent burning, until golden brown and cooked through.
  9. Cool and serve: Remove the babka from the oven and allow it to cool before slicing and serving.

Notes

  • Ensure the milk is lukewarm but not hot to properly activate the yeast.
  • If the yeast does not foam, it might be inactive; use fresh yeast for best results.
  • You can substitute fresh mozzarella with other types of melting cheese if preferred.
  • Allow the babka to cool fully before cutting to retain its shape and texture.
  • This bread freezes well if wrapped tightly; thaw at room temperature before serving.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: Italian

Find it online: https://recipesvibe.com/pesto-and-mozzarella-babka-bread-recipe/