Mastering Savory Babka: An Easy Recipe for Delicious Pesto & Mozzarella Twisted Bread
Embarking on new culinary adventures is one of life’s greatest pleasures, and this year, my heart was set on conquering the art of bread-making. There’s something uniquely satisfying about transforming simple ingredients into a warm, fragrant loaf. After months of anticipation, I finally dove into my first bread experiment, and what a delightful journey it turned out to be! The result? A truly magnificent Mozzarella Pesto Babka Bread that exceeded all expectations.
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What Exactly is Babka? A Journey Through a Twisted Tradition
If the name “Babka” sounds unfamiliar, allow me to introduce you to this incredible Eastern European delight. At its heart, a Babka is a twisted yeast dough, often enriched with butter and eggs, then generously filled with either sweet or savory ingredients and baked to perfection in a loaf pan. Its signature appearance comes from the mesmerizing twist created during the shaping process, revealing swirls of filling throughout the baked loaf.
Traditionally, you’d find this unique bread or cake gracing the shelves of Polish or Jewish bakeries, deeply rooted in their culinary heritage. However, Babka has experienced a massive resurgence in popularity recently, making a real comeback in the foodie world. From gourmet cooking magazines to trending blogs, it seems to be everywhere! It’s quite charming how something so steeped in tradition can suddenly become such a modern sensation. And, naturally, I couldn’t resist joining the trend.
Funnily enough, while we never called it “Babka,” my own mother has been crafting a very similar twisted loaf for as long as I can remember. Her version, always filled with rich chocolate, was served as a decadent dessert rather than a bread. It holds a special place as one of my absolute favorite cakes she makes, so discovering the traditional Babka felt like coming home. This recipe truly resonated with my childhood memories and love for homemade baked goods.
Why a Savory Babka? The Pesto and Mozzarella Inspiration
While my initial plan leaned towards recreating my mum’s beloved sweet chocolate version, destiny (and my fridge) had other plans. I found myself with a generous amount of leftover Basil Pesto from my Cherry Tomato and Pesto Mini Galette Recipe. Simultaneously, some beautiful fresh Mozzarella was patiently waiting to be used. The combination clicked instantly: these two ingredients would be absolutely perfect for a Savory Babka Bread Filling!
There’s something truly special about the vibrant, herby notes of basil pesto combined with the creamy, delicate texture of fresh mozzarella. This dynamic duo transforms the enriched yeast dough into a fragrant, savory masterpiece that’s ideal for breakfast, brunch, or as an accompaniment to dinner. It’s a fantastic alternative to the more common sweet babkas and a wonderful way to impress guests with unique flavors.
You have the option to craft your own homemade Basil Pesto, just as I did (you can find my recipe here), or you can easily pick up a good quality jar from your local supermarket. I personally lean towards making my own because I often find commercial pestos can be overly salty. Plus, there’s immense satisfaction in using fresh basil harvested from my own windowsill garden, adding an unparalleled freshness to the bread.
Unraveling the Mystery: How to Make Babka from Scratch
Making this beautiful Twisted Bread might appear intricate at first glance, but I assure you, once you break down the process into its individual steps, it’s surprisingly accessible and enjoyable for even beginner bakers. The detailed recipe below will guide you through each stage, from preparing the dough to achieving that perfect, eye-catching twist.
The Foundation: Crafting the Perfect Yeast Dough
This particular recipe provides an excellent base for any type of Babka you might wish to create. The dough is wonderfully versatile, yielding a soft, light, and moist texture that reminds me very much of a classic brioche. Its inherent richness is what makes it so delightful, whether paired with sweet or savory fillings. The best part? You absolutely do not need a fancy bread maker or an expensive kneading machine. With a little elbow grease and your own two hands, you can achieve a beautifully kneaded dough. It’s a fantastic arm workout, providing a meditative and rewarding experience!
One of the most crucial elements in any yeast bread, and especially for a light and airy Babka, is the Yeast itself. I always keep instant dry yeast in the freezer – yes, it freezes remarkably well! – so it’s ready whenever inspiration strikes. When working with yeast, remember that temperature is key. Yeast thrives and develops best in a warm, cozy environment. If you’re using yeast that has been stored in the fridge or freezer, it’s particularly important to use a warm (not hot!) liquid to activate it. You’ll know your yeast is happy and active when you see a foamy layer appear on the surface of the liquid after 10-15 minutes. This bubbling indicates it’s ready to work its magic and help your bread rise beautifully. Instant dry yeast packets are also widely available and perfect for keeping in your pantry for whenever the baking urge hits.
The Essential Equipment: Choosing Your Loaf Pan
While a bread machine isn’t necessary, a reliable Loaf Pan is essential for baking your Babka. The right pan is vital for helping your twisted loaf maintain its distinctive shape and rise properly, both during its second proofing stage and in the oven. Look for a high-sided loaf pan, as the Babka dough will expand significantly. A pan that’s too shallow might cause your bread to overflow or result in an uneven shape. Lining your pan with baking paper is also a great tip for easy removal and cleanup.
The Twisting Technique: Creating Babka’s Signature Look
The distinctive twisted pattern of Babka is not just for aesthetics; it helps distribute the delicious filling evenly throughout the bread. After your dough has had its first rise and is beautifully plump, you’ll roll it out into a large rectangle. Then, you spread the vibrant pesto and scatter the torn mozzarella generously over the surface. The magic happens next: roll the dough tightly into a log, then carefully slice it lengthwise. This reveals two long halves, each showcasing the layers of filling. Pinch the ends together, then gently twist these two halves around each other, ensuring the cut sides face upwards to expose the filling. This creates those stunning, swirled layers that make Babka so irresistible. Carefully transfer this twisted dough into your prepared loaf pan for its final rise.
Proofing for Perfection and Baking to Golden Glory
Allowing the twisted Babka to rest and rise again in the loaf pan is crucial for achieving that characteristic light and airy texture. This second proofing allows the yeast to produce more gas, creating a softer crumb. Once it has puffed up beautifully, it’s ready for the oven. Baking at the right temperature ensures a golden-brown crust and a thoroughly cooked interior. Keep an eye on it during the last few minutes, as oven temperatures can vary. A deep, golden color indicates it’s done, and a skewer inserted into the center should come out clean (though with a cheese filling, it might be a bit tricky, so trust the visual cues!).
Serving Suggestions and Creative Culinary Twists
Once cooled, this Pesto Mozzarella Babka Bread is an absolute delight on its own. Its light, moist, and soft texture, reminiscent of brioche, makes it incredibly satisfying. Enjoy it plain, or perhaps with a tiny smear of butter and a sprinkle of flaky sea salt to enhance the savory notes. But if you’re feeling adventurous and want to take your experience to the next level, prepare for a revelation: turn it into garlic bread!
Yes, we tried it, and it was nothing short of amazing! To create this decadent treat, simply slice a piece of the Babka, generously spread a mixture of garlic powder (or freshly minced garlic) and olive oil, then top it with a blanket of shredded cheese (mozzarella or a blend works wonderfully). Pop it under the grill or broiler for a few minutes until the cheese is bubbling and golden, and the edges are perfectly crunchy. The result? A mouthwatering, cheesy, crunchy garlic and pesto bread that is truly unforgettable. It’s perfect as a side dish, an appetizer, or a luxurious snack.
This savory babka also makes a fantastic addition to any brunch spread, a gourmet sandwich base, or simply enjoyed alongside a fresh salad or soup. Its versatility is part of its charm, promising a delicious experience with every bite.
Recipe: Pesto and Mozzarella Babka Bread
Pesto and Mozzarella Babka Bread
Print Recipe
Ingredients
Babka Bread 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
Babka Filling
- 5 tablespoon Basil Pesto
- 1/2 Fresh Mozzarella Ball
Instructions
Babka Bread Preparation
- 1. Pour the Milk into a heat-proof bowl and gently warm it in the microwave until it’s lukewarm (around 100-110°F or 38-43°C). It should be warm to the touch but not hot.
2. Add the White Sugar to the warm milk and stir until it completely dissolves. This sugar will feed the yeast.
3. Sprinkle the Instant Dry Yeast over the milk and sugar mixture. Give it a gentle stir, then let it sit undisturbed for 10 to 15 minutes. During this time, you should see bubbles or a foamy layer form on the surface – this indicates the yeast is active and alive. If no bubbles or foam appear, your yeast may be old or the liquid was too hot/cold, and you’ll need to start again with fresh yeast.
- 4. In a separate large mixing bowl, combine the Plain / All-Purpose Flour and Salt. Make a well in the center of the flour mixture.
5. In a small bowl, lightly beat the Egg and then whisk in the Extra Virgin Olive Oil. Pour this mixture into the well in the flour.
6. Add the activated Yeast and Milk mixture to the bowl. Begin to knead the dough by hand or with a stand mixer fitted with a dough hook.
- 7. Knead the dough vigorously for 5 to 10 minutes until it becomes smooth, elastic, and no longer sticky. It should form a soft, pliable ball.
8. Place the kneaded dough into a lightly oiled bowl, turning it once to coat. Cover the bowl with a damp kitchen towel or plastic wrap and let it rise in a warm place for at least an hour, or until it has doubled in size.
- 9. Once the dough has doubled, gently punch it down with your hand to release the air (this is indeed the fun part!). Briefly re-knead it for a minute or two to ensure even texture.
10. Lightly flour a large work surface, such as a chopping board or clean countertop. Roll the dough out into a long rectangle, roughly 12×18 inches (30×45 cm).
(Tip: Using a chopping board or baking tray makes transferring the shaped babka easier!)
- 11. Evenly brush the Basil Pesto all over the rolled-out dough, leaving a small border along one long edge. Tear the Fresh Mozzarella Ball into small pieces and sprinkle them evenly over the pesto.
12. Starting from one of the long sides, carefully roll the dough tightly into a long tube or log.
13. Using a sharp knife, carefully slice the tube in half lengthwise, from one end to the other, to create two separate strands. Pinch the ends of both strands firmly together to seal them.
14. Gently twist the two strands around each other, keeping the cut sides facing upwards as much as possible to reveal the filling.
15. Carefully transfer the twisted babka into a 9×5 inch (23×13 cm) loaf pan that has been lined with baking paper, ensuring the paper overhangs for easy lifting later. Let it rest for another 30 minutes to 1 hour in a warm place, allowing it to rise again until visibly puffy.
- 16. While the babka is rising for the second time, preheat your oven to 190°C (375°F).
17. Once the Babka Bread has risen sufficiently, bake it in the preheated oven for 20 to 30 minutes. Baking times can vary based on your oven, so keep a close eye on it. The top should be golden brown, and the bread cooked through. If it starts to brown too quickly, you can loosely tent it with foil.
18. Remove the Babka from the oven and let it cool in the pan for 10-15 minutes before carefully lifting it out by the parchment paper. Transfer it to a wire rack to cool completely before slicing and serving. Enjoy!
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Nutrition (per serving)
This Pesto Mozzarella Babka Bread is more than just a recipe; it’s an invitation to explore the rewarding world of homemade bread. Its irresistible savory flavors, combined with a surprisingly simple preparation, make it a perfect project for bakers of all skill levels. Whether you’re making it for a special occasion or simply to enjoy a delicious, comforting loaf at home, this twisted bread is sure to become a beloved staple in your kitchen. Happy baking!