A Savory Babka

By now everyone should be an expert at bread making. Why not step it up a notch and try babka, a savory one that makes for a nice lunch or dinner with salad. It's a fun bake and a different kind of challenge.

Regular contributor Melissa Clark gave us this recipe in her  A Good Appetite Column in yesterday's New York Times Food section. This isn't the traditional cinnamon one or the trendy chocolate laced kind. This is a savory one, with a cheesy herbed filling that takes on a Mediterranean vibe with the addition of prosciutto, salami  or olives.It's the perfect quick meal and you can even bring it along on a picnic. Just remember that babka, like any bread, can be labor intensive. It has to be proofed twice. The first time should be in a cozy, warm place according to Ms. Clark. Think of it like a cat looking for a place to nap, she advises.A bowl of the proofing dough can be placed on top of the fridge, and even in the nook of your couch. It could even be wrapped in a blanket and placed on a sunny spot on the floor. Then there's the second proofing. This is done in the fridge overnight. The long fermentation develop's the bread's flavor however if you;'re strapped for time, then a four hour proof can do the trick.

As for the filling, Ms Clark gives a mixture of ricotta and Parmesan. However if you don't have it she recommends any creamy cheese such as goat, cottage or even cream cheese.It does have to be room temperature for better malleability If you want extra saltiness then add some olives and ham along with alliums such as chopped scallions and minced garlic.Herbs are important in the recipe too, however if you're partial to one or two, then just use your favorites. Try such finely chopped ones as basil mint , parsley thyme leaves or cilantro. Three tablespoons of them should do the trick in flavoring the whole loaf. The one problem with babka is shaping it. There are videos you can watch  but it's just a simple, roll and braid. Ms. Clark assures that the loaf is fine  if the filling is put into the dough, then rolled and baked. Her method is spreading the filling on the rolled out dough. Use an icing scraper for this. Roll it into a tightly coiled log,then bring one end to the other and twist. Baking time is 35 to 45 minutes   375 degree oven. The result is a fragrant , golden brown bread. Serve it warm as a meal with a nice salad.

A savory babka is a nice change up from the regular breads everyone has been making. This is a cheesy , herb rich slice that's perfect for lunch or dinner. Bake it today for a nice break.