Savoury babka loaf

Method

1. In a stand mixer fitted with a dough hook, combine the flour, sugar, salt and yeast. In a jug, whisk the oil, egg and water. Add the wet mixture to the dry and mix on a low speed until the dough comes together (about 3 minutes). If there are still dry bits visible, add a little more water, 1 tbsp at a time, to form a soft but not sticky dough. Turn the speed to medium and knead for 8-10 minutes until the dough comes away from the sides of the bowl and is smooth and springy. Turn out onto a lightly floured surface and form a ball. Lightly oil the mixing bowl, then return the dough to the bowl. Cover with a large plate and set aside in a warm place for 1 hour or until doubled in size.
2. Turn the risen dough out onto a lightly floured surface and briefly knead 2-3 times to remove any large air pockets. Roll out to a rectangle roughly 40cm x 25cm. Spread the pesto over the dough, leaving a 1-2cm border along each long edge. Sprinkle the remaining filling ingredients evenly over the pesto. Starting from one of the long edges, roll up the dough into a tight sausage, pressing gently to seal the seam.
3. Cut the sausage in half lengthways, then twist the 2 pieces together to form a swirl or rope twist (don’t worry if it’s a bit messy). Carefully transfer the twisted babka to the prepared tin, tucking the ends underneath. Cover with a damp cloth and set aside to prove for 40 minutes or until almost doubled in size.
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5. Heat the oven to 180°C fan/gas 6. Brush the top of the loaf with a little milk. Sprinkle the top with a little salt, then bake the babka for 35-45 minutes. Check after 25 minutes – if it’s browning quickly, cover loosely with foil. Cool in the tin for 10 minutes, then turn out onto a rack to cool. Slice to serve.