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Babka usually has a sweet filling, however this savoury babka with homemade pesto filling is equally impressive. Babka is very easy to make. Unlike classic braided bread, however, the yeast dough rolls are not braided in the traditional way but rather cut open lengthwise and twisted into a loaf. This is what creates the beautiful pattern.
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
One loaf tin (approx. 25 cm), lined with baking paper
How it's done
Mix the flour, salt, sugar and yeast in a bowl. Add the margarine and soya milk, mix, knead to form a soft, smooth dough. Cover the dough and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
In a blender, puree the basil with all the other ingredients until smooth.
On a lightly floured surface, roll out the dough into a rectangle (approx. 40 x 25 cm), cover with the pesto filling, roll up from the long edge. Cut the roll in half lengthwise, braid the strands with the cut sides facing up, place in the prepared loaf tin.
Approx. 40 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack.
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