Get ready to transform your kitchen into a bakery of dreams with this extraordinary Roasted Red Pepper Babka – a show-stopping bread that's about to become your new obsession! Imagine pulling apart layers of soft, buttery dough swirled with smoky roasted peppers and optional melted cheese, creating a culinary masterpiece that will have your family and friends begging for more. This Eastern European-inspired recipe isn't just bread; it's an experience that bridges comfort food with gourmet elegance, promising to elevate your baking skills from ordinary to extraordinary.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Eastern European
Serves: 1 loaf
Ingredients
- 2 cups all-purpose flour
- 1/2 cup warm milk
- 1/4 cup sugar
- 2 1/4 teaspoons active dry yeast
- 1/4 cup melted butter
- 1 teaspoon salt
- 1/2 cup roasted red peppers, chopped
- 1/2 cup shredded cheese (optional)
- 1 egg
Instructions
- In a small bowl, combine the warm milk and active dry yeast. Stir gently and let it sit for about 5-10 minutes until it becomes frothy. This indicates that the yeast is active.
- In a large mixing bowl, whisk together the all-purpose flour, sugar, and salt. Make a well in the center of the dry ingredients.
- Pour the frothy yeast mixture into the well, followed by the melted butter and the egg. Using a wooden spoon or your hands, mix the ingredients together until a rough dough forms.
- Transfer the dough onto a lightly floured surface and knead it for about 5-7 minutes until it becomes smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.
- Place the kneaded dough into a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 30 minutes, or until it has doubled in size.
- While the dough is rising, prepare the filling. In a medium bowl, mix the chopped roasted red peppers with shredded cheese (if using) until well combined.
- Once the dough has risen, punch it down to release the air. Transfer it back to a floured surface and roll it out into a rectangle, approximately 12x18 inches in size.
- Evenly spread the roasted red pepper and cheese mixture over the rolled-out dough, leaving a small border around the edges.
- Starting from one long edge, carefully roll the dough into a tight log. Pinch the seams to seal the ends.
- Once rolled, turn the log seam side down. Using a sharp knife, slice the log in half lengthwise to expose the filling. Twist the two halves together, keeping the cut sides facing up.
- Transfer the twisted dough into a greased loaf pan, tucking the ends underneath if necessary. Cover the pan with a towel and let it rise for an additional 15-20 minutes.
- Preheat your oven to 350°F (175°C). Once the dough has risen again, place the loaf in the oven and bake for 30 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
- Remove the babka from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
- Enjoy your Roasted Red Pepper Babka warm or at room temperature, either on its own or with a spread of your choice!
Tips
- Yeast Activation is Key: Ensure your milk is warm (not hot) to perfectly activate the yeast without killing it. Look for a frothy, bubbly texture as your sign of success.
- Kneading Technique Matters: Don't rush the kneading process. A smooth, elastic dough is crucial for that perfect babka texture.
- Rising Environment: Choose a warm, draft-free spot for your dough to rise. A turned-off oven with the light on works wonderfully.
- Even Filling Distribution: When spreading your roasted red pepper mixture, aim for consistent coverage to ensure every slice is packed with flavor.
- Twist Technique: When creating the signature babka twist, keep the cut sides facing up to showcase those beautiful layers.
- Cooling is Crucial: Allow the babka to cool completely before slicing to help it set and prevent crumbling.
- Storage Tip: Wrap your babka in plastic wrap or store in an airtight container to keep it fresh for 2-3 days at room temperature.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 6g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 45mg
