Baking Blessing ❤
️May your kitchen be filled with the warmth of the oven and the joy of creation.
May the work of your hands nourish both body and soul.
As this bread rises and bakes, let your heart rise too.
Be grateful to the One who gives us our daily bread.
Ingredients:
Dough:
- 3 1/2 cups bread flour
- 1/4 cup sugar
- 1/2 cup whole milk
- 1 1/2 tsp salt
- 4 large eggs
- 6 Tbsp unsalted butter, softened
- 1 cup active sourdough starter
Filling & Finish
- Strawberry jam (enough to spread thinly over two 10×14-inch rectangles)
- Sweetened cocoa powder, for dusting (optional)
- 1 egg + 1 Tbsp water, for egg wash (optional)
Plan Ahead:
Feed your starter the night before so it’s nice and bubbly by morning.
Directions:
In the morning, combine the flour, sugar, and milk. Add the salt, eggs, butter, and active sourdough starter. Knead until the dough is smooth and glossy, about 10–15 minutes. It will come together as it kneads.
Cover the bowl with plastic wrap or a damp towel. Let it rise in a warm spot until it doubles in size. This should take about 6–8 hours.
Once risen, refrigerate the dough for a few hours or overnight so it’s firm and easy to shape.
When ready to shape, turn the chilled dough onto a lightly floured surface and divide it into two equal pieces. Roll each piece into a 10×14-inch rectangle.
Spread a thin layer of strawberry jam over each rectangle, leaving a 1-inch border on one short end. If you like, dust lightly with sweetened cocoa powder.
Starting from the opposite short end, roll up each rectangle into a log. Use a sharp knife to slice each log lengthwise. This will expose the layers. Then twist the two strands together. Make sure to keep the cut sides facing up. Tuck the ends under gently.
Place each twist into a greased standard 1 lb. loaf pan. Cover and allow to rise until puffy and nearly doubled, about 4 hours.
Preheat your oven to 350°F. Brush the tops with egg wash if you’d like a glossy finish. Bake for 40–45 minutes, until golden and set.
Let the loaves cool in their pans for 10 minutes before transferring to a rack. Slice and enjoy warm, or let cool completely for cleaner slices.
This sourdough babka combines tender dough with the brightness of strawberry jam. It’s a loaf that feels just right for sharing over coffee. It is also perfect for gifting to a friend or lingering over in a quiet afternoon moment.
The Prayer Porch 