Irresistible Savory Indulgence: The Ultimate Roasted Red Pepper Pesto and Mozzarella Babka

Spring awakens a desire for fresh, vibrant flavors, and what better way to celebrate than with fancy, artisanal breads? This season, we’re bringing you an extraordinary twist on a classic: a delightful savory babka, brimming with the rich, aromatic goodness of roasted red pepper pesto and creamy mozzarella. Move over, sweet babka – this buttery, cheese-filled loaf is packed with such dynamic flavors that you’ll find it impossible to stop at just one slice!

The past year has taught many of us the profound joys and surprising ease of home bread making. From the tangy satisfaction of sourdough to the airy delight of brioche donuts, crafting bread from scratch offers a superior taste and a deeply rewarding experience. If you’ve discovered the therapeutic rhythm of kneading dough and the magic of watching it rise, then you’re in the right place. We’re here to fuel your newfound passion for baking and elevate your bread game with sophisticated, flavor-packed loaves.

What is Babka? A Journey from Sweet Tradition to Savory Sensation

Babka is more than just a loaf of bread; it’s a culinary masterpiece characterized by its enriched dough and stunning swirled appearance. An enriched dough means it includes generous amounts of butter, milk, and sometimes eggs, resulting in an incredibly soft, fluffy, and tender texture that distinguishes it from simpler breads. Once the dough is prepared, it’s spread with a luscious filling, then skillfully twisted and braided, creating a beautiful marbleized pattern that is as appealing to the eye as it is to the palate.

Originating within the vibrant Jewish communities of Eastern Europe, traditional babka typically features a slightly sweet dough paired with even sweeter fillings such as chocolate, cinnamon, or fruit preserves. These sweet variations have long been cherished for their comforting taste and festive presentation. However, over the last decade, babka has enjoyed a tremendous surge in popularity across the United States and beyond. This resurgence has led to an exciting evolution, with countless recipes emerging for both sweet and, increasingly, savory varieties, pushing the boundaries of what this beloved bread can be.

Crafting the Perfect Savory Babka: Roasted Red Pepper Pesto and Mozzarella

Our Roasted Red Pepper Pesto and Mozzarella Babka embraces the spirit of innovation while respecting the fundamental techniques of traditional babka making. The process closely mirrors that of its sweet counterparts, but with a crucial adjustment: less sugar in the dough mix. To further enhance its savory profile, we infuse the dough with aromatic Italian herbs, which beautifully complement the star of our filling: a vibrant, homemade roasted red pepper pesto paired with melting mozzarella cheese.

The thoughtful inclusion of Italian herbs directly into the dough creates a harmonious flavor base that elevates every bite. These herbs dance exquisitely with the robust notes of the pesto, making this babka an incredibly versatile addition to any meal. Imagine serving slices alongside succulent roasted meats, as an impressive accompaniment to lighter main dishes, or simply enjoying it on its own as a sophisticated snack. Its rich, layered flavors make it a truly exceptional bread, perfect for elevating everyday dining or special occasions.

A Detailed Guide to Making Savory Babka Dough

The foundation of any great babka is its dough. For this savory creation, we begin by mixing the core ingredients for our enriched dough. We utilize active dry yeast, which requires a crucial initial step: allowing it to “bloom.” This process typically takes about 5-10 minutes and is essential for activating the yeast, ensuring your dough will rise beautifully. If you’re using instant yeast, this preliminary blooming step isn’t necessary, and you can proceed directly to mixing.

For optimal yeast activity, it’s vital to warm the milk to the correct temperature. We recommend gently heating it in a microwave or a saucepan on low heat until it’s just warm to the touch. Exercise caution during this step: if the milk becomes too hot (above approximately 110-115°F or 43-46°C), it can unfortunately kill the yeast, rendering it inactive. Always check the temperature carefully before adding the sugar and yeast to the warm milk.

Mixing the Dough for Perfect Texture

Once your yeast is bloomed, it’s time to bring the dough together. For efficiency and ease, we typically use a stand mixer equipped with a dough hook. This tool makes the kneading process much simpler, ensuring a consistent and well-developed dough. However, if you don’t own a stand mixer, don’t fret! You can absolutely mix and knead the dough by hand. Begin by combining all ingredients in a large bowl until they form a shaggy dough, then turn it out onto a clean countertop or a sturdy, hard surface. Knead by hand for approximately 10 minutes.

The objective of kneading is to develop the gluten in the flour, which provides the bread with its characteristic structure and chewiness. You’ll know the dough is properly kneaded when it appears smooth and slightly shiny, with a pliable, elastic texture that isn’t overly sticky. A good test is the “windowpane test”: if you can gently stretch a small piece of dough thinly enough that light passes through it without tearing, your gluten is well-developed and your dough is ready for its first proof.

First Proof: Developing Flavor and Volume

To allow the dough’s flavor to fully mature and for it to achieve its initial rise, it needs a warm, draft-free environment. After kneading, place the dough in a lightly oiled bowl, cover it with plastic wrap or a clean kitchen towel, and let it rest. A common technique is to place the bowl in an oven with just the light on – the warmth generated by the bulb creates an ideal microclimate for proofing. During warmer months, a spot on your kitchen counter might suffice. The dough should roughly double in size, a process that usually takes about 1.5 to 2 hours, depending on the ambient temperature.

The Overnight Chill: Enhancing Depth of Flavor

After the first proof, it’s time to “punch down” the dough. This literally involves gently deflating it with your fist to release the gases that have built up during fermentation. It’s a satisfying step that also helps redistribute the yeast and gluten. Once the excess air is out, recover the dough and transfer it to the refrigerator. An overnight cold proof (typically 8-12 hours) is a crucial step for this babka. This slow, cool fermentation process significantly deepens the dough’s flavor, resulting in a more complex and nuanced taste profile, and also makes the dough easier to handle for shaping.

Rolling, Filling, and Shaping: The Babka’s Signature Swirl

Now comes the truly exciting part – shaping your babka! If the idea of creating braided or twisted loaves has seemed daunting in the past, rest assured that the babka’s signature twisted look is surprisingly straightforward to achieve. Begin by removing your chilled dough from the refrigerator and turning it out onto a lightly floured work surface. Roll the dough into a large, even rectangle, aiming for a thickness of about ¼ inch.

Once your dough rectangle is ready, it’s time to generously spread your savory filling – in this case, our luscious roasted red pepper pesto and shredded mozzarella cheese – across the surface. Be sure to leave a small border of about half an inch around the edges of the dough, which will help seal in the filling during the rolling process. Starting from one of the shorter sides of your rectangle, carefully and tightly roll the dough into a tube. Once rolled, pinch the ends firmly to prevent any delicious filling from escaping.

To create the iconic babka twist, take a sharp knife and slice the rolled dough tube lengthwise, right down the middle, exposing the beautiful layers of dough and filling. You will now have two long, distinct pieces. Lay these two halves side-by-side on your work surface, with the cut sides facing upwards. The final step is to gently twist the two strands around each other, one over the other. As you twist, try your best to keep the vibrant, cut sides facing upwards, showcasing the gorgeous swirl of pesto and mozzarella. Once you reach the end, pinch the dough firmly together to seal. Then, using both hands, gently scrunch the twisted loaf together from each end, compressing it slightly to fit snugly into your chosen loaf pan. Carefully transfer your masterpiece into the pan.

For this recipe, we highly recommend the Calphalon Nonstick Bakeware Medium Loaf Pan. Its superior nonstick properties mean you won’t need to grease the pan or line it with parchment paper, making both baking and clean-up wonderfully effortless.

The Final Proof and Baking to Golden Perfection

With your babka beautifully shaped and nestled in its pan, it’s time for the final proof. Cover the loaf pan with plastic wrap and return it to a warm, draft-free spot, such as your oven with the light on. This last rise will take approximately 1 to 1.5 hours. During this period, the dough will gently expand and fill out the loaf pan somewhat, but you shouldn’t expect it to double in size as it did during the first proof. This stage is more about the dough relaxing and building subtle flavor before baking.

As the final proof nears its end, typically around the one-hour mark, preheat your oven to 350°F (175°C). Ensure your oven rack is positioned in the middle for even baking. Before placing your babka in the hot oven, prepare an egg wash by whisking one egg with a tablespoon of water. Gently brush this mixture over the exposed surface of the dough. This egg wash will give your finished babka a beautiful, golden-brown crust and a lovely subtle sheen.

Bake the loaf for approximately 50 minutes. However, oven temperatures can vary significantly, so it’s wise to start checking for doneness at around 45 minutes. The key indicator is a rich, golden-brown top. If it needs more time to achieve this hue, continue baking in 5-minute increments. In our experience, 50 minutes has been the minimum for a perfectly baked babka, with 55 minutes being the longest required. Remember, your oven might behave differently, so trust your eyes and a good internal temperature (around 200-210°F or 93-99°C, if you have a thermometer) for best results.

The Star Ingredient: Our Signature Roasted Red Pepper Pesto

While the babka dough itself is a marvel, the roasted red pepper pesto is truly the star that elevates this recipe into something unforgettable. This pesto has quickly become one of our most beloved and versatile creations! We’ve designed it to be exceptional in this babka, but its uses extend far beyond. We’ve blended it further to create a fantastic pasta sauce, spread it on crispy toast or in gourmet sandwiches and wraps, used it as a savory topping for grilled chicken, and even served it as a vibrant dip for fresh vegetables. Its rich, smoky, and slightly sweet profile adds a depth of flavor that is truly addictive.

The recipe yields a generous amount, roughly 2.5 to 3 cups, and will keep beautifully in your refrigerator for about two weeks. While you only need approximately ½ cup for the babka itself, we enthusiastically recommend making the full batch. Trust us, with its incredible flavor, this pesto will not go to waste in your household – we can barely keep it around! We haven’t personally attempted to freeze it, but there’s no apparent reason why it wouldn’t be an excellent candidate for freezing, allowing you to enjoy its fresh taste even longer.

One of the joys of this roasted red pepper pesto is its adaptability. Feel free to experiment with various flavors to suit your preferences. For instance, you could incorporate different colored bell peppers to alter both the visual appeal and introduce subtle flavor nuances. For those who appreciate a touch of heat, adding a jalapeño during blending can provide a delightful kick. You can also explore different types of nuts beyond walnuts, or even vary the type of basil for a unique aroma. Have fun with it! However, we must warn you: once you try this foundational recipe, you might find yourself unwilling to deviate – it’s that good!

Discover the Difference with Calphalon Bakeware

We are delighted to announce our recent partnership as part of the Calphalon Ambassador team! This collaboration allows us to share some of our absolute favorite Calphalon bakeware items with you, starting with this incredible babka recipe, and many more exciting culinary adventures to come. For this particular recipe, the Calphalon Nonstick Bakeware Medium Loaf Pan and accompanying cooling rack were indispensable, ensuring our babka baked perfectly every time.

Our appreciation for the 10-piece Calphalon Nonstick Bakeware set extends far beyond its seamless performance in this babka recipe. This comprehensive set offers an unparalleled baking experience due to several key features. Home bakers can rejoice in knowing they will never encounter issues like warping, frustrating sticking, or unevenly baked goods caused by hot spots. Furthermore, and perhaps most delightfully, every piece in this collection is dishwasher safe, transforming post-baking clean-up from a chore into a breeze. This means more time enjoying your delicious creations and less time at the sink.

The full 10-piece set includes a versatile array of essential bakeware, equipping your kitchen for any baking endeavor:

• 12-Cup Muffin Pan
• 12×17-in. Baking Sheet
• Medium Loaf Pan (the star of our babka!)
• Two 9-in. Round Cake Pans
• 14×17-in. Cookie Sheet
• 9×13-in. Brownie Pan
• 9×13-in. Covered Cake Pan

Stay tuned for upcoming recipes where we’ll showcase more incredible items from this fantastic Calphalon bakeware collection!

Enjoy Your Homemade Babka!

We truly hope you enjoy every savory bite of this Roasted Red Pepper Pesto and Mozzarella Babka! It’s a recipe that combines rich flavors with a satisfying baking process, yielding a truly impressive loaf. If you decide to give it a try, we’d love to hear from you! Please leave us a comment below to share your experience, or tag us on Instagram @cooking_with_wine so we can see your beautiful creations!

For more culinary inspiration and delicious recipes, be sure to explore some of our other popular posts:

• Olive and Artichoke Braised Chicken with Barley Pilaf
• Crunchy Chicken with White Wine Lemon Butter Sauce
• Summer Pasta (Pasta D’Estate)
• Homemade Pasta Recipes: Make It Today
• The Best Homemade Shrimp Scampi Recipe

Recipe: Roasted Red Pepper Pesto and Mozzarella Babka

Roasted Red Pepper Pesto and Mozzarella Babka

Prep Time: 30 mins | Cook Time: 45 mins | Total Time: 1 hr 15 mins

Course: Sides | Cuisine: European

Servings: 8 servings | Calories: 300 kcal

Ingredients

Babka Dough

• 1 cup warm milk (approx 105-110°F / 40-43°C)
• 1 teaspoon sugar
• 2 ¼ teaspoon (1 pack) Active Dry Yeast
• 3 cups bread flour
• 1 teaspoon salt
• 1 tablespoon Italian herbs
• 4 tablespoon butter, room temp
• 1 egg

Roasted Red Pepper Pesto

• 4-6 red bell peppers (depending on size)
• ½ cup packed chopped fresh basil
• 1.5 teaspoon kosher salt
• ¼ teaspoon black pepper
• ½ cup quality grated parmesan
• ½ cup lightly toasted chopped walnuts
• 1 teaspoon white wine vinegar
• 2 tablespoons extra virgin olive oil

Filling

• ½ cup Roasted Red Pepper Pesto
• 4-6 oz mozzarella
• 1 egg + 1 tablespoon water mixed for egg wash

Instructions

Babka Dough

1. In a large bowl of a stand mixer fitted with a dough hook, mix together warm milk and sugar, then sprinkle yeast on top. Allow yeast to bloom for about 5-10 minutes until foamy.
2. Once yeast is ready, add all remaining ingredients to the bowl EXCEPT butter and mix on medium speed until the dough begins to gather around the hook.
3. Add butter one tablespoon at a time until fully incorporated. Continue mixing on medium for about 8-10 minutes, or until the dough looks smooth and shiny and does not easily tear when stretched (passes the windowpane test).
4. Remove dough to a lightly buttered or oiled large bowl, cover with plastic wrap, and place in a warm, draft-free spot for about 1.5-2 hours until doubled in size.
5. Once doubled, gently punch the dough down to remove excess gas, then cover again and place in the fridge overnight (at least 8-12 hours) to develop flavor.
6. While the dough is chilling overnight, prepare your Roasted Red Pepper Pesto (instructions below) and store it in the fridge.

Roasted Red Pepper Pesto

1. Cut the bell peppers in half, remove the stem, seeds, and veins. Cut the peppers into flat strips so they can lay as flat as possible on a baking sheet.
2. Place peppers skin-side up on a baking sheet and transfer the tray to the oven on the top rack under the broiler for 6-10 minutes. The peppers are done when the skin is charred almost completely black. Remove from the oven and immediately place them in a zipper bag or airtight container to steam for about 10 minutes.
3. Once cool enough to handle, remove the peppers from the bag and peel off as much of the charred skin as possible. The skin should come off fairly easily at this point.
4. Add two cups of the roasted and peeled peppers to a food processor and pulse to chop them into smaller pieces.
5. Add the fresh basil to the food processor and pulse a few more times. Then, add the remaining ingredients EXCEPT the olive oil (kosher salt, black pepper, grated parmesan, toasted walnuts, white wine vinegar) and process on high until combined and chopped into small, uniform pieces.
6. Finally, with the food processor running on low speed, slowly drizzle in the extra virgin olive oil. Continue to process for about 20-30 seconds longer. Taste at this point and add additional salt if needed. The pesto’s texture should be somewhere in-between smooth and creamy, and very chunky – a slightly rustic consistency is perfect.
7. Enjoy the pesto immediately or store it in an airtight container in the fridge for up to two weeks.

Fill, Shape, and Bake Babka

1. The following day, remove the chilled dough from the fridge and turn it out onto a lightly floured surface.
2. Roll out the dough into a large rectangular shape, approximately ¼ inch thick.
3. Spread about ½ cup of the prepared Roasted Red Pepper Pesto evenly over the surface of the dough, leaving a ½ inch border around the edges. Tear or chop your mozzarella into quarter-sized pieces and sprinkle them evenly over the pesto.
4. Starting with one of the short sides, carefully roll your dough into a tight tube. Once rolled, pinch the ends firmly to seal in the filling. Then, take a sharp knife and cut your rolled dough tube down the middle lengthwise, exposing the delicious layers of filling.
5. Turn each half of the tube so that the cut side is facing up. Gently twist the two halves around each other, one over the other, doing your best to keep the cut side visible on top. Pinch the ends together firmly.
6. With both hands, gently push the ends of the twisted dough towards the middle until it is about the length of your loaf pan. Carefully place the dough into the pan, ensuring the twisted, filling-rich top is facing upwards.
7. Cover the loaf pan with plastic wrap and place it in a warm, draft-free spot for its final proof, approximately 1.5 hours.
8. At the one-hour mark of the final proof, preheat your oven to 350°F (175°C).
9. After 1.5 hours, whisk together one egg and 1 tablespoon of water to create an egg wash. Gently brush this mixture over the exposed dough surface of the babka.
10. Place the babka in the preheated oven and bake for 45-55 minutes. The babka is done when the top is beautifully golden brown.
11. Remove the babka from the oven and allow it to cool slightly in the pan for 5-10 minutes before carefully transferring it to a wire rack to cool completely. Slice and serve your irresistible savory babka!

Nutrition

Calories: 300kcal