Bread & Dough Recipe

Garlic & Cream Cheese Babka

Savoury Twist Bread
Savoury Twist Bread
Savoury Twist Bread
Savoury Twist Bread
Savoury Twist Bread
Savoury Twist Bread
Savoury Twist Bread
Savoury Twist Bread
Savoury Twist Bread


300g | 2 cups plain flour

120ml | 2 tbsp olive oil 

7g sachet instant yeast

160ml | 1 cup + 1 tbsp lukewarm water

½ tsp salt 

1 tbsp brown sugar


For the filling

100g vegan cream cheese, I used violife 

1 tbsp chopped fresh rosemary

1 tsp dried sage

½ tsp garlic powder

½ tsp sea salt flakes


Pour the dry ingredients into a large mixing bowl and stir together


Add the room temperature oat milk and butter to a small bowl and stir until the butter is nice and creamy


Add the butter and milk to the dry ingredients and mix together until a loose dough forms


Flour your work surface (or you can be lazy and keep it in the bowl) and knead for around 7-8 minutes until a doughy texture has formed then pop back in the bowl, cover with a tea towel and leave in a warm place to rise for around 60 minutes


Knock the dough back by giving it another knead for a minute or two, then roll into a 2cm thick rectangle, add the cream cheese and sprinkle the fresh rosemary on top. Add the dried garlic powder,


Roll the dough lengthways into a long sausage shape, then using a sharp knife slice down the middle (lengthways)


Press the ends together and overlap each length to create a twisted pattern (refer to the images if needs be) then pop into a greased loaf tin and allow to prove for another 30 minutes in the baking tin (covered with a tea towel)


I had too much dough for one loaf tin, so created a mini loaf with the overspill


Preheat the oven to 190ºC and bake for 25-30minutes, stick a knife in the centre and ensure it comes out clean


Allow to cool on a cooling rack for around 30-40 minutes (maybe test the end slice to make sure it’s okay)



Savoury Twist Bread
Savoury Twist Bread

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