* Exported from MasterCook *
Babka, Pesto (Vegan)
Recipe By :Sonia Gupta
Serving Size : 12 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Posted
Amount Measure Ingredient -- Preparation Method
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Dough:
300 g semolina flour -- superfine, unroasted
1/2 tsp active dry yeast
1/2 tsp brown sugar
1/2 tsp salt
1 tbsp olive oil
190 ml water -- 3/4C+1T
Pesto Sauce:
250 g basil leaves
1 tsp salt
1/4 cup olive oil
7 cashews -- soaked (see directions)
5 cloves garlic
1 tbsp lemon juice
In a bowl take 1/2 tsp brown sugar and 1/2 tsp yeast. Add lukewarm
water, stir it and let the solution rest until it froths.
In a kneading bowl, take semolina, salt and add activated yeast
solution to it. Start binding the dough by adding water little by little.
Once you bind the dough, take it out on the counter for further
kneading. Add 1 tbs olive oil in-between. Knead it until it becomes
smooth and soft.
Keep the dough in a bowl and let it rest until it becomes double in volume.
Meanwhile, prepare the pesto sauce.
For pesto sauce, in a mixer jar take basil leaves, soaked cashew,
garlic cloves, salt, lemon juice, and olive oil. Grind it and your
vegan pesto sauce is ready.
Once dough doubles, punch it to release the air. Take the dough out
on the lightly floured surface.
Using a rolling pin roll it into a rectangular sheet of 8 x 12 inches
and thickness should be 1/4 inch.
Spread an even layer of prepared homemade pesto sauce all over the
rolled sheet.
Roll the dough sheet tightly starting from the short end just like a roulade.
Using a sharp knife slice the shaped log into two lengthwise.
Then twist the two lengths together and seal both the ends properly.
Place the shaped babka into a 6x3x3 inches greased loaf tin and cover
it with cling wrap. Keep the tin in the refrigerator for 8 to 9 hours.
After 10 hr of resting take the bread tin out from the refrigerator
and let it rest on the counter for 10 minutes. Meanwhile, keep the
oven for preheating at 200C/400F.
Bake the bread in a preheated oven at 200C/400F for 30 minutes.
Once baked, take the bread out from the oven and demould it. Let it
cool down before slicing.
Notes
This is a tried and tested recipe. In case you want to change any
ingredient, then the final outcome will also change.
10 hr refrigeration helps to enhance the flavor.
Use fine unroasted semolina only. In case you don't have fine
semolina, you can pulse regular semolina to make it super fine.
It's a vegan recipe that is why I haven't used butter, milk, etc.
However, if you want you can replace olive oil with butter.
Every oven behaves differently and you are the best judge for your
oven. So baking time can vary depending upon your oven size and model.
Reggie & Jeff notes:
Soak cashews for 4 hours in water or boil for 15 minutes, then drain.
If you have a high-speed blender, you can skip the soak.
A different recipe for vegan pesto uses much more cashews:
https://www.yumsome.com/healthy-5-minute-vegan-cashew-pesto/
150 g raw cashews
10 tbsp hot water
120 g basil, fresh, leaves and stems
50 g nutritional yeast
6 cloves garlic
2 tbsp olive oil
2 tbsp lemon juice
In food processor or blender, process cashews to a fine meal. Add
water, a little at a time, and process to a thick cream. Add remainer
of ingredients and process 30 to 60 seconds to a coarse paste.
S(Internet address):
https://anybodycanbake.com/pesto-babka
Yield:
"1 loaf"
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Per Serving (excluding unknown items): 146 Calories; 6g Fat (36.6%
calories from fat); 4g Protein; 19g Carbohydrate; 1g Dietary Fiber;
0mg Cholesterol; 268mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.
NOTES : 2024 - 0430