Pizza Babka Knots


I N G R E D I E N T S

  • 4 1/2 cups of bread flour
  • 1 cup of warm water (100°F-106°F is good)
  • 1/2 cup of warm milk (see above)
  • 1 tablespoon of sugar
  • 1 tablespoon of active dry yeast
  • 4 tablespoons of melted butter
  • 1 egg
  • 2 teaspoons of dried oregano
  • 2 teaspoons of salt
  • 1/2 cup of Muir Glen Organic Tomato Sauce
  • 1/2 cup of grated Monterey jack cheese

D I R E C T I O N S

  1. In the bowl of a standing mixer, combine the water, milk, sugar, and yeast. Let sit for 5 minutes until foamy.
  2. Add in the flour, salt, oregano, egg, and melted butter. Using the dough hook attachment, knead on low speed for 5 minutes.
  3. Cover the bowl with a damp towel and let the dough rise in a warm, draft free space for an hour.
  4. Divide the risen dough into 8 equal portions.
  5. Roll a portion out into a long, flat rectangle, about 4″x12″. Spoon about a tablespoon of tomato sauce onto the dough, keeping away from the edges. Add a sprinkling of cheese.
  6. Roll the dough tightly, and cut the log in half, lengthwise.
  7. Twist the two ropes together, and form a knot.
  8. After all 8 knots are formed, let rise for another 20 minutes before baking in a 350°F oven for 30 minutes.

2 thoughts on “Pizza Babka Knots

Tell me what you think!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s