Goat Cheese & Herb Babka

Profile picture for user CalBeachBaker

Today's bake: Goat Cheese & Herb Babka

Source: Clotilde Dusoulier - Chocolate & Zucchini  #cnzrecipes

Note:  Orig TDW 0.650kg & Pan 30x10x10cm; New TDW  0.900kg & Pan 40x10x10cm

Discussion: I was looking for something to bake for a gathering of friends and thought this would be a nice finger food. I also wanted to experiment with using a food processor to mix/knead the dough as detailed in 'The Italian Baker by Carol Field'.

I am happy to report that I watched as this bread vanished before my eyes within minutes and that the food processor did a fine job with this volume of dough.

The bread had a marvelous flavor mix due to the fresh basil, dried rosemary, and thyme mixed with the goat cheese and then brushed with EVOO at baking end.

Make again? - Yes, definitely a crowd pleaser.

Changes/Recommendations: Increase the TDW by ~20% to better fit my pan size.

Ratings

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Tony

 

 

 

 

 

 

 

That’s awesome Tony, I love the idea of a savory babka, goat cheese and herb sounds delicious.

What make is your food processor.  I’ve been meaning to try using mine for dough other than pastry dough, but since I got the Ankarsrum Assistent I forgot all about it.  I have a KitchenAid but I recall Mariana saying that the Cuisinart is better for dough.

Benny

Benny - It's an ancient Kitchen Aid KFP670 - 11 CUP Food Processor and I used the regular Multipurpose steel blade. Carol Field in her book suggests that for larger dough batches to just divide them and process them separately.

For reference, the manual has a white bread recipe that specifies 3 cups bread flour or 3 x 120 gr per King Arthur web site. The above babka recipe contains 363g of flour.

Tony

Beautiful work Tony and love the combination of tastes and flavours.

Give it a try, it's pretty easy and comes together in a short time.

Tony