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–+ servings
This braided Pizza bread features marinara, mozzarella, and parmesan as a filliing, which is then sliced and braided into the bread to create a artistic looking bread

Pepperoni Pizza Babka Loaf

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This beautifully braided loaf of bread incorporates the always-good flavors of pepperoni pizza! Marinara, mozzarella, parmesan, and pepperoni are added as the filling to the typical babka loaf, creating a cheesy and savory version of the wonderful classic!
Course Baking
Cuisine American
Keyword babka, babka loaf, baking, bread, cast iron pan pizza, mozzarella, pepperoni, pizza babka, pizza bread, pizza loaf
Prep Time 15 minutes
Cook Time 35 minutes
Rising Time 2 hours
Total Time 2 hours 50 minutes
Servings 1 Loaf

Equipment

  • Stand mixer

Ingredients

Pizza Babka Dough

  • ½ cup Whole Milk warmed to 105°F
  • 2¼ tsp Active Dry Yeast
  • 2 Large Eggs
  • 1¾ tsp Kosher Salt
  • 1 tsp Sugar
  • 2½ cups All Purpose Flour, plus more if needed, measured correctly †
  • 7 tbsp Unsalted Butter cut into small pieces, at slightly warmer than room temperature (should be very soft)
  • ½ tsp Dried Oregano
  • ½ tsp Coarse Sea Salt
  • 1 tbsp of Melted Salted Butter, for brushing

Pizza Filling

  • 1/2 cup Marina Sauce or Pizza Sauce
  • 1 ¼ cup Shredded Pizza Mozzarella
  • 1/2 cup Finely Grated Parmesan
  • 3/4 cup Chopped Pizza Pepperoni

Instructions

Making the Babka Dough

  • In a measuring cup add warm milk and yeast together. Stir together to combine, then allow to sit until it becomes foamy, about 10 minutes. Meanwhile, in a medium mixing bowl, add eggs, salt, and sugar. Whisk together to combine.
  • Add egg mixture, foamy yeast-milk, and flour to stand mixer. Using a large wooden spoon, mix together the dough until a shaggy dough forms. Place the dough hook onto the stand mixer and turn the stand mixer onto medium. Beat the dough until it has come together and looks uniform.
  • While still beating the dough, begin adding in the butter 1 tbsp at a time, ensuring that each addition is incorporated before adding the next. After all the butter has been added, continue to beat for another 5-8 minutes, or until the dough is smooth, elastic, and tacky.
  • Transfer dough to a greased large bowl, cover with plastic wrap, then place in a warm area to rise for about an hour, or until the dough is doubled in size.

Shaping and Braiding the Babka

  • Prepare a 9”x5” loaf pan with grease and parchment paper. Turn the dough out onto a lightly flour work surface, and roll the dough out into a 15”x15” square.
  • Spread marinara over top of the dough, leaving about a 1” strip along the top. Sprinkle the mozzarella, parmesan, and pepperoni evenly on top of the marinara. Brush the bare 1” strip with a bit of water. Roll the dough away from you into a log (try to maintain even thickness throughout).
  • Using a serrated knife, slice the log in half lengthwise. Place the sliced halves face up and side by side each other. Form an ‘X’ formation with the two strips. Working from center out, interweave the two strips by folding them over one another alternating back and forth. When at the end, pinch the ends together. Repeat on the other half.
  • Transfer the braided dough into the prepared loaf pan, cover lightly with plastic wrap, and place into a warm place to rise for another hour, or until doubled in size.

Baking the Babka

  • Preheat oven to 375°F. After the dough has doubled in size. Sprinkle with oregano and coarse sea salt. Place into the oven and bake for about 35 minutes (internal temperature of 200°F). When done, brush with melted butter and allow to cool in pan for 15 minutes, then transfer to a cooling rack and allow to cool completely before cutting into it.

Notes

† to measure flour correctly, use a spoon to scoop the flour into the measuring cup, then level off with a straight edge. Do not pack the flour into the cup, or scoop with the measuring cup straight from the bag/container. Alternatively, weigh the flour (1 cup = 120g or 4oz).