Spinach Tomato Babka

INGREDIENTS

Bread Dough:

• ¾ cup luke-warm water
• 2 ¼ tsp dried yeast (7 grams)
• ¼ cup olive oil (plus 2 Tbsp to glaze dough before and after baking)
• 2 ½ cup all-purpose flour (310 grams)
• 1 tsp dried basil
• 1 tsp salt

Filing:

• 3 cups (about 2 bags) Stahlbush Island Farms frozen spinach (200 grams frozen, 1 cup or 110 grams after being rinsed and all water is squeezed out)
• ½ cup sundried tomatoes in oil (78 grams)
• ¼ cup fresh basil (4 grams)
• 2 Tbsp nutritional yeast (12 grams)
• ½ tsp garlic powder
• ½ tsp salt

INSTRUCTIONS

• First, make the bread dough. Add the luke-warm water and yeast to a mixing bowl and let sit 5-10 minutes to activate the yeast. Then, add in the olive oil and mix together. Next, add  the flour, dried basil, and salt and mix together until a thick dough forms.
• Once the dough has formed, it’s time to knead the bread. If you are using a standing mixer, use the bread hook to knead the dough until it is elastic and no longer sticking to the sides of the bowl (about 5-7 minutes). If you are kneading by hand, add the dough to a well-floured surface and knead for 8-10 minutes.
• Once the dough is elastic, form into a ball. Place the dough into a well-oiled bowl. Then, cover the bowl with plastic wrap and let rise 1-2 hours until the dough has doubled in size.
• While the dough is rising, make the filling. First, run the frozen spinach under warm water until soft. Then, squeeze out all the water from the rinsed spinach.
• Add the spinach, sundried tomatoes, fresh basil, nutritional yeast, garlic powder, and salt to a food processor or blender and blend into a thick paste. 
• Generously grease a 9*5 inch pan with oil or non-stick spray and set aside. 
• Once your dough has doubled in size, turn the dough out onto a lightly floured surface. You will need to lightly flour the rolling pin too so the dough doesn’t stick. Roll the dough into a rectangle that is 1/4-1/2 inch thick in height.
• After the dough is rolled out, use a spatula to spread the filling evenly across the dough. Make sure to leave a 1/4 inch border around the edges without filling.
• Beginning with the longer side of the rectangle, tightly roll up the dough into a log. Lightly flour the dough as you go to help if it gets a bit sticky. Seal the roll by pinching the dough edges together. Then, flip the dough over so the pinched side is facing down.
• Using a sharp knife, slice the log down the center. Then criss-cross the two halves of dough on top of each other with the filling facing up to form an X and twist the dough together. 
•  Place the dough into the greased pan, platting back any loose filling and tucking ends under, if needed. Cover the dough with a towel and let rest 1 hour to proof until doubled in size.
• Preheat the oven to 350F. Before placing the babka into the oven, lightly brush the top of the bread with olive oil to help it brown. Bake the babka for 40-45 minutes until cooked through and browned on top.
• As soon as the babka is out of the oven, coat it with a thin layer of olive oil to seal in the moisture. Then, let the babka cool in the baking pan for 20 minutes before removing.
• Run a knife along the edges of the pan and gently remove the babka from the pan. Slice and serve warm!