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  • תמונת הסופר/תmor beja

Milk bread alla puttanesca

Well bread a love of mine.

True Love.

Milk bread in particular is one of the best things.

So think about a milk bread with some surprise filling inside. OMG. OMG.

I ate a third of it alone as it came out hot from the oven. (After I took some pictures of course)

I tried a few different fillings, one of them which was successful - a filling of butter, basil, kashkabal cheese and lemon zest.

But I couldn't believe how good was the (sort of) Puttanesca filling!

Pasta alla Puttanesca is one of my favorite dishes. So I decided to make milk bread alla Puttanesca. Wow... how good it turned out.

You can't go wrong with some soft bread with a filling of basil butter, touches of chili, capers, black olives, anchovies, tomato puree and parmesan. Right?

So before I'll move on to the recipe, I just want to mention that the amount of dough in the recipe is quite large.

This is a dough that I really like because it is neither sweet nor salty and I can make all sorts of things with it.

To be honest, this is a recipe that was born during a weekend that I had to make both bread and cakes and did not had the time to make more than one type of dough.

So.. cheers for laziness! :)

Anyways, if you're just making bread, the amount is enough for 3-4 loaves. But I usually make two loaves of bread and other small pastries or cake from it. Last time for example, I made two loaves of bread and one cake with cinnamon cream, it turned out lust like a regular cinnamon babka cake - or even better! (You can see in the recipe of my cinnamon roll cake how to make cinnamon cream if you want)

And you can also make half of the amount written here.

Let's start!


For the dough-

  • 1200 grams of bread flour

  • 12 grams of dry yeast

  • 20 grams of sugar

  • 2 eggs

  • 150 grams of soft butter

  • 200 ml of lukewarm milk

  • 150 ml of lukewarm water

  • 1 cup sour cream (200 ml)

  • Pinch of salt

  • For the tangzhong: 200 ml milk + 2 tablespoons flour

For the Puttanesca filling:

  • 3 tablespoons of capers

  • 6 fillets of anchovies

  • Half a cup of black olives

  • 4 tablespoons tomato puree (passata)

  • 200 grams of grated Parmesan cheese

  • 100 grams of soft butter

  • 10-15 basil leaves

  • Teaspoon sea salt

  • A quarter teaspoon of chopped dry chili (less is possible, or no chili at all)


  • In a mixer bowl, mix the yeast together with 200 ml of lukewarm milk, 150 ml of water and the sugar. Set aside for a few minutes.

  • Add the eggs, sour cream, a pinch of salt and flour and mix on low speed using a kneading hook.

  • Prepare the tangzhong mixture - in a pan over low-medium heat, heat 200 ml of milk with 2 tablespoons of flour, mix constantly with a whisk until until it thickens and the mixture is smooth and no lumps remain. Turn off the heat.

  • After about a minute, transfer the mixture to the mixer bowl and continue to knead.

  • Gradually add the soft butter until completely incorporated into the dough.

  • Transfer the dough to a clean, lightly floured surface and knead the dough a little more by hand. (Give it some love!!)

  • Return the dough to the bowl, cover and let it rise for two hours or three hours in a cool environment but not in the fridge.

  • While the dough in the rising, prepare the ingredients for the filling, you can fill the bread with all kind of stuff, but if you feel like sticking to my recipe then it goes like this - chop the basil finely and mix it with 100 grams of soft butter, salt and chili. Cut the olives. Chop the anchovies, rinse the capers so it won't be too salty and scrape some parmesan cheese.

  • Once the dough has risen, transfer it to a clean and lightly floured surface and divide it evenly into 4 parts.

  • Return three parts to the bowl and cover. [Then we will make more bread from it as in the process mentioned below or babka cakes, whatever you want]

  • Cut the remaining dough evenly into 3 parts and form three balls.

  • Open each ball individually into a long rectangle using a rolling pin.

  • Spread some basil butter. Drizzle a bit of tomato puree and spread the rest of the toppings evenly.

  • Fold the dough inwards along both sides.

  • Roll and transfer to a wide English cake pan, greased or with baking paper.

  • Let is rise again in a closed oven when it is off and place at the bottom of the oven a pan with boiling water. This creates a warm and humid environment for the bread to rise in.

  • After 40 min, remove the bread and the pan with the water and heat the oven to a temperature of 175 degrees Celsius.

  • When the oven has reached the desired heat, brush the bread with beaten egg and put in the oven for 35-40 minutes.

As I mentioned above, you can change the filling, you can also not add a filling at all and just spread some soft butter, sprinkle a little salt and that's it.

Or make babka cakes from filled with cinnamon cream or chocolate or whatever comes to mind.

Enjoy :)


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