Beetroot Feta Babka Bread

Beetroot Feta Babka Bread - American Cuisine at Kitchen by Nidhi
Beetroot Feta Babka Bread (serves 8)
Ingredients & methods of Beetroot Feta Babka Bread

    2 cups bread flour
    1 cup warm milk + more if required
    1 table spoon yeast
    1 table spoon sugar
    2 table spoons olive oil +more for brushing
    pinch of salt
    1 table spoon fresh/dry thyme
    1 ½ cup baked beetroot 
    50 gm feta cheese

    In a standing mixer add bread flour, yeast, olive oil, sugar, pinch of salt and warm milk. Start kneading the dough till it is soft and elastic. Approx. 2 minutes by the machine and 5 minutes by hand. Place this dough in a glass bowl brushing olive oil. Wrap it with a cling foil and cover with a damp cloth. Place it at a warm place for 2 hours.
    In a grinder mix baked beetroot, feta, and thyme. Churn well and make a smooth paste.
    Remove the dough from the bowl after 2 hours and place it on a clean surface. Dust the surface with the flour and start rolling the dough. Make a big circle. Apply the beetroot mixture on it with the help of a brush. Now roll the dough and make three lengthwise rolls (as shown in the video). Now with these three string rolls start braiding the bread. Place the braided bread on a butter paper. Cover it with a cling foil for 45 minutes.
    Pre-heat the oven at 180 degrees Celsius. Place the braided bread in the oven and bake for 20-25 minutes.

    Let the Beetroot Babka bread get cool and serve it with a dip or butter.