Pesto Babka Bread

Ingredients
For bread

1-3/4 cup of all purpose flour
1/2 cup warm water
2 tbsp sugar
1-1/4 tbsp active yeast
2 tbsp refined oil
1/4 tsp salt
For pesto sauce

1 bowel coriander
5-6 cloves of garlic
1 cup of basil leaves
2 tbsp of refined oil
1 tsp black pepper powder
2 tbsp lemon juice
3-4 green chillies
Salt as per taste
Method
In a small bowl combine sugar water and yeast and leave it for 10 minutes.
In bowl take all the ingredients for dough and add the fermented water and knead it for 10 minutes. Now add oil and let it rest for an hour.
In a mixture jar add all the ingredients of pesto sauce and churn it.
Now take the fermented dough on work top and roll it in to rectangular shape using a rolling pin. Apply the prepared pesto sauce on it and then add cheese and spread it. Now roll it tightly and make a cut down the middle of the roll. Make an X with the two strands of the dough then twist the top strand under the bottom strand. Do this both above and below the X. Pinch the ends together.
Using a bench scraper and/or spatula, take the twisted dough and place it into the parchment-lined loaf pan.
Cover and let proof for about an hour at room temperature.
Preheat  oven to 180°.
Brush the loaf with milk and sprinkle with more cheese if you want.
Bake for 15-20 minutes. Let cool in the pan on a rack for about 30 minutes, then remove from the pan and peel off the parchment paper and brush pesto sauce on it if you like and serve.

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