Sun-Dried Tomato Pesto Swirl Bread
Servings 12
Ingredients
Tangzhong
- 3 tablespoons water (45 grams)
- 3 tablespoons milk (45 grams)
- 2 tablespoons bread flour (16 grams)
Sundried tomato pesto
- ½ cup toasted walnuts
- ½ cup grated parmesan
- ½ cup fresh basil
- 4 ounces sun-dried tomatoes
- 2 tablespoons jarred sun-dried tomato oil
- 1 clove garlic minced
- ½ cup olive oil
- salt and pepper
Dough
- 3 cups bread flour (375 grams)
- ½ cup warm milk, 100-110 degrees F (125 ml)
- 2 tablespoons granulated sugar (25 grams)
- 2 ¼ teaspoons instant yeast (7 grams)
- ¼ cup butter, softened (57 grams)
- 1 large egg
- 1 large egg yolk
- 1 teaspoon salt
Instructions
- Make the tangzhong. Heat water with milk and bread flour in a small pot over low heat. Whisk the mixture constantly until it turns into a thick paste, about 3-4 minutes. Remove from heat and cool completely.
- Combine the tangzhong with bread flour, warm milk, granulated sugar, instant yeast, softened butter, egg, egg yolk, and salt. Knead the dough until smooth, about 7-8 minutes. Transfer to a clean bowl, cover, and proof in a warm area until doubled in size, about 1 hour.
- Meanwhile, make the sun-dried tomato pesto. In a food processor or blender, combine toasted walnuts, grated parmesan, basil, sun-dried tomatoes, and garlic. Pulse until roughly chopped. With the machine running, slowly add olive oil and jarred sun-dried tomato oil until well combined. Season with salt and pepper and set aside.
- Preheat oven to 350 degrees F. Grease a 9-inch springform pan and place a 4-inch oven-safe ramekin in the center.
- Punch down dough. Lightly dust a clean work counter with flour and roll out the dough into a 12x18-inch rectangle. Spread about ¾ of the pesto in an even layer on the dough, leaving a ½-inch border. Roll the dough lengthwise into an 18-inch log. Cut the roll in half lengthwise and face the cut sides up. Braid the two ropes together to create a twist.
- Transfer the log to the prepared pan, shaping it into a circle. Tuck the ends together to enclose the circle. Lightly cover the bread and proof for 45 minutes in a warm area.
- Place the baking pan on a sheet pan to catch any oil that may leak. Bake the babka for 25-30 minutes or until golden brown. Remove from the oven and let cool slightly. Serve warm or at room temperature.
Notes
You can make the pesto up to 1 week in advance.
