Do you guys watch Seinfeld?
My husband is obsessed with sitcoms, and Seinfeld is definitely on the list. There’s an episode where babka plays a big role, which is one thing I think of when I think of this recipe- “Lesser babka? I think not!”
Anyways, if you don’t watch the show, that was probably nonsense to you. The bigger reason I love babka, though, is that I am carb-obsessed. If you’re here, you probably are too. It’s cool, this is a safe space for us bread lovers.
Basically, babka is typically a sweet number, but today we’re switching it up a bit. Normally you’ve got lots of layers of a dense yeast bread and some kind of gooey chocolate or cinnamon filling, and let me tell you, that version of things is fan-freakin-tastic. But sometimes you need a little bit of savory bread too.
The way this recipe works is by rolling your dough super thin. It rises while baking, so even though the dough feels super delicate while you work on filling and shaping it, the result is perfect.
Since pesto has both olive oil and cheese for moisture, it offers a very similar texture to your traditional babka recipes as well. More importantly, I love pesto.
Baking bread at a high altitude is tough you guys. I get it. Baking in general is much more complicated at altitude, but when you spend hours letting bread rise, and shaping it, and letting it rise again, only to end up with something you don’t want to eat?? It’s suuuper disappointing.
Here’s my biggest tip for bread at a high altitude- watch the dough, not the clock. When I realized I was over-proofing most of my bread doughs, everything got better.
Make the pesto babka. It’ll work, it’ll taste awesome, and it’ll impress you’re friends.
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!