PESTO BABKA
Homemade Pesto Babka
Yield: 8 slices
Ingredients:
For the Dough
- 2 1/4 tsp active dry yeast
- 1/2 cup warm milk
- 1 tsp sugar
- 2 cups Gold Medal™ all-purpose flour
- 6 tbsp unsalted butter, softened, cubed
- 1 egg
- pinch of salt
Dough Filling
- 1 cup homemade pesto
Instructions:
- Make Dough: In large bowl, stir yeast, warm milk, 1 tsp sugar and 1/3 cup of the flour. Let rest 10 to 15 minutes or until bubbles appear on surface.
- Use wooden spoon to stir in 6 tablespoons softened butter, egg and salt. Stir in 1 2/3 cups of the flour until dough forms. Transfer dough to well-floured surface. Knead 10 minutes, adding just enough remaining flour until dough is soft, smooth and elastic. Return dough to bowl. Cover with towel and refrigerate dough 6 hours.
- Preheat the oven to 375F. On a floured surface, roll out chilled dough to 12x20-inch rectangle. Spread pesto filling evenly over dough to edges. Roll dough up, then with a sharp knife, cut a dough in half, lengthwise. Braid the dough and pinch the ends, fold and place in loaf pan in rough coil. Cover and let rise about 2 hours or until doubled.
- Bake loaf 30 to 35 minutes or until deep golden brown. Allow it to cool and enjoy!