Herby Red Pesto, Ricotta and Cheddar Babka
As we float through to another New Year, I love to make time for slow and relaxing bakes. Bread is one of those things that makes you slow down. I save bread making for days where I have ample time and not many other plans. While the bread is rising, I like to sit reading a book with a cup of coffee awaiting that first fresh slice.
This recipe makes two loaves. Since bread making can be a lengthy process, I like to make two at the same time, so that once baked I can pop one in the freezer for later.
This deliciously savoury loaf is made up of buttery soft brioche layered with a mixture of red pesto, ricotta, rosemary, cheese and black pepper. Feel free to use any cheese that you have leftover from the festive season. Regardless of what cheese I’m using, I always like to add in a bit of parmesan to amp up the flavour.
Ingredients - Makes 2 loaves
Brioche Dough:
670g strong white flour
200ml whole milk, warmed slightly
8g active dried yeast (2tsp)
8g salt
60g caster sugar
245g eggs
155g unsalted butter, softened
Filling:
100g red pesto
250g ricotta
200g Mature cheddar, grated
40g Parmesan, grated
6 springs of rosemary, chopped
Fresh cracked black pepper
Method
The day before, make the brioche dough:
Place all of the dough ingredients, apart from the butter, into a stand mixer fitted with a dough hook. Place on medium speed until a dough has formed. Continue to knead for 5 minutes until your dough is smooth. Lower the speed a little and gradually add in the butter a few small chunks at a time before adding more. Once all the butter is incorporated, knead for another minute until smooth and elastic. Place into a lightly oiled bowl, cover and leave to rise at room temperature for 1 hour or until doubled in size. Knock back the dough before re-covering and placing in the fridge to chill overnight.
The next day:
Butter and line two loaf tins with baking parchment. Mix together the red pesto and ricotta and set aside. Prepare the rest of your filling ingredients, ready to build the loaves.
Take the brioche dough from the fridge and turn out onto a lightly floured surface. Cut the dough into two equal pieces and return one piece back to the fridge while you build the first loaf. Deflate the dough and shape into a rough rectangle. Roll the dough to 25x45cm. Spread over half of the pesto filling followed by a generous amount of black pepper. Sprinkle over half of the chopped rosemary, cheddar and parmesan. Roll the dough up into a tight log from the shortest side. Cut the roll vertically down the centre so you have two pieces, exposing the filling. This bit is a little messy so you need to work quickly. Twist the two pieces together, tucking under the ends. Place into your prepared loaf tin and cover. Repeat with your second brioche dough and leave to rise for 1 hour at room temperature.
When your dough is nearly ready, pre-heat your oven to 175°C. Bake for 40-50 minutes or until golden brown (you may need to cover the top with aluminium foil for the last 10 minutes if it’s getting a little too dark.) Leave to cool before serving.
