Confetti savory babka MG

  Confetti Savoury BabkaThis savoury babka is a vision to behold. A shower of minced, multi-colour diced peppers crown this lightly garlic flavored bread that’s perfect for toast or grilled cheese. It tastes delicious and it’s easy but makes such a statement! It was a natural evolution of the popular garden style focaccia of last season.

Dough
1 ¼ cup water
5 teaspoons instant yeast
2 eggs
¼ cup olive oil
1 ½ teaspoon salt
2 teaspoons sugar

1 ½ teaspoons garlic powder
1 cup grated white cheddar
½ cup chopped scallions
2 cups finely diced peppers, red, orange and green
4-5 cups bread flour

Finishing Touches
Egg wash
Salt, pepper

In a large mixer bowl, mix the water and yeast together for a minute. Stir in the eggs, olive oil, salt, sugar, garlic powder, cheddar cheese, scallions and most of the flour. Stir and then knead to make a soft dough, adding in more flour as needed to get a soft, bouncy dough. Cover and let rise one hour or until almost doubled in size.

Spray a 9 by 5 inch loaf pan with non-stick cooking spray and place on a parchment paper lined baking sheet. Gently deflate the dough and roll out to a 16 by 16 inch square. Brush with egg wash and scatter on the diced peppers. Roll up into a jellyroll. Slice laterally to expose the filling and then twist the bread. Stuff will fall out but that’s ok. Place in prepared pan.
Brush with egg wash and season with salt and pepper. Cover with a plastic bag and let rise 40-50 minutes until almost doubled in size.

Bake until well browned on top, 35-40 minutes.

Makes one large babka

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