Basic Savory Babka

Babka can make for a nice dinner if you fill it with tasty, savory fillings. The following is a base recipe that you can use with various different fillings. Recipe yields 3 loaves.

Ingredients

For the dough

• 1 tbsp dry active yeast
• 3 tbsp + ½ tsp sugar
• ½ cup lukewarm water
• 4 ½ cups unbleached all-purpose flour
• ¼ tsp salt
• ½ cup milk
• ¾ cup (1 ½ sticks) unsalted butter (or margarine), melted
• 2 eggs

Suggested filling

• 1 - 1 ½ cups kale basil pesto, savory onion jam, or other filling of your choice

For the topping

• 1 ½ cups shredded gruyere, or mozzarella (if using pesto filling, optional)
• 3 ounces of goat cheese, crumbled (if using onion filling, optional)

Instructions

• Mix yeast, ½ tsp sugar, and water, stir gently, and set aside until foamy (5-10 minutes).
• Mix flour, 3 tbsp sugar, and salt.
• Scald milk and allow it to sit for 1 minute to cool just slightly.
• Add water-yeast mixture, milk, and melted butter to flour mix.
• Add eggs one at a time.
• When the dough comes together, mix for another 2-3 minutes and scrape down the sides.
• Mix on high for another 5-10 minutes.
• Prepare three 8½-by-4½-inch greased loaf pans. Alternatively, prepare 2 large round babkas to be baked on a aking sheet.
• Cut dough into 3 equal parts. Roll out one part into a rectangle, and spread a third of the filling onto the rectangle. Roll up along the shorter side.
• Cut dough straight down the middle so the filling is exposed.
• Layer each cut piece on top of one another and twist.
• Place in a greased loaf pan.
• Lightly drape a kitchen towel on the top of the pans, and let them raise for another 30 minutes. Pre-heat oven to 180ºC / 350ºF.
• Top each babka with ⅓ of the cheese, if using.
• Bake for approx. 35 minutes.
• Allow to cool for 5-10 minutes before removing from the pan and place on top of wire rack to cool.