When spring is in the air I start thinking about big, bold, and bright flavors. This pesto babka is perfect for this transition weather what with its
Spinach Pesto Babka
Ingredients:
Bread
1 Cup Whole Milk - heated to 110 Degrees
1 Large Egg - room temp
4 Tbsp Unsalted Butter - room temp
4 Cups All Purpose Flour
3 tsp Active Dry Yeast
2 tsp Fine Sea Salt
3 Tbsp Sugar
Pesto
4 Cups Baby Spinach
1/2 Cup Toasted Walnuts
1 Clove Garlic
2 Tbsp Lemon Juice
Zest of one Lemon
3 Tbsp Olive Oil
2 Tbsp Water
Salt and Pepper to taste
Directions:
- Pour the milk into a small saucepan and heat it on low until it reaches 110 degrees. Sprinkle in 1 Tbsp sugar and the yeast and let sit for ten minutes. Meanwhile measure out the flour, salt, and remaining sugar. When the yeast has foamed slowly pour it into the bowl of the mixer with the dough hook and begin to mix on low. When that is well combined add the egg. The dough will be pretty wet, but should move up the dough hook in a ball. When that happens add the butter about a tablespoon at a time. Allow the dough to mix for another 5 minutes. The dough will be sticky and wet. Remove it from the mixer and place in a large oiled bowl and cover tightly with plastic wrap and let it rise for 1 hour.
- Meanwhile, Make the pesto! Put all of the spinach, garlic, lemon zest, lemon juice, toasted walnuts, and the 2 Tbsp of water in the bowl of a food processor. Put the cover on and turn on high. Stream in the 3 Tbsp of olive oil and mix until smooth and creamy. Add salt and pepper to taste, pour into a bowl and set aside.
- When the bread dough has doubled in size, sprinkle flour on a clean surface. Roll out into a rectangle that is about 1/4 inch thick. Spread the pesto onto across the dough. Roll the dough tightly into a log. Slice the dough down the center lengthwise. Turn the dough so the filling is facing up and attach the two pieces at the top and then twist the two pieces to attach at the end. Lift the twisted bread carefully and place in a parchment lined loaf pan. Cover with a dish cloth and let the dough rise for another hour.
- Preheat the oven at 350. Make an egg wash and brush the top of the loaf and cover with aluminum foil prior to placing it in the oven. Bake for 25 minutes then remove the aluminum foil and continue to bake for 20 minutes. Take the bread out of the oven and let cool before serving!
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