Savory Pesto Babka

Directions

1. In a large bowl, mix 2 cups flour, sugar, yeast and salt. Cut in butter until crumbly. In a small saucepan, heat water to 110°-115°; stir into dry ingredients. Stir in eggs and yolk, and enough remaining flour to form a soft dough (dough will be sticky).
2. Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and refrigerate 8 hours or overnight.
3. Turn dough onto a lightly floured surface; divide in half. Roll each half into a 12x10-in. rectangle. Spread 1/2 cup of pesto to within 1/2 in. of edges; sprinkle with parmesan. Roll up jelly-roll style, starting with a long side; pinch seam and ends to seal.
4. Using a sharp knife, cut each roll lengthwise in half; carefully turn each half cut side up. Loosely twist strips around each other, keeping cut surfaces facing up; pinch ends together to seal. Place cut side up in 2 greased 9x5-in. loaf pans. Repeat with second dough.
5. Cover with kitchen towels; let rise in a warm place until almost doubled, about 1 hour. Preheat oven to 375°.
6. Bake until golden brown, 35-45 minutes, tenting with foil halfway through baking. Meanwhile, in a small bowl, combine oil and garlic powder; brush over warm babka. Cool 10 minutes before removing from pans to wire racks.