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.