Monday, 4 January 2016

Stuffed Braided Bread !

Stuffed Braided Bread is a fantastic option for picnics, not only it has appealing looks but taste delicious , soft from outside and spicy n tangy filling from inside. The filling is always your choice and except for the dough fermenting time , it takes really less time when compared to many other recipes. Bake a big bread and wrap it in a foil and all set to go on a picnic ! 
I have previously made with chicken filling too, but this time tried with our samosa filling (Potato n peas filling). I felt the bread turned out even better as the filling stayed intact whereas my chicken mince was falling apart when I cut the bread :)
It tasted just like samosa and we ate it guiltfree as its baked :)


For the bread (Makes 2 stuffed braided bread)
  • 2 cups Plain flour / Maida
  • 1 tsp Salt
  • 2 eggs
  • 3/4 cup lukewarm milk
  • 1 tbsp sugar
  • 1 tbsp active dry yeast
  • a small cube of butter ( approx 2 - 3 tbsp)
For the Filling (filling for one bread only)
  • 3 Medium Potatoes (Boiled, peeled and crushed)
  • 1/2 cup Green Peas (Fresh or Frozen)
  • 1 tbsp Oil
  • 1/2 tsp Mustard seeds
  • 1/2 tsp Jeera
  • 2 - 3 Garlic Cloves
  • 1 Medium Onion (sliced)
  • 2 Green CHillis (chopped)
  • 1/2 tsp Red chilli Powder
  • 1 tsp Coriander powder
  • a pinch of turmeric powder
  • Salt as required
  • 1 tbsp Tomato sauce / Ketchup
  • 2 tbsp Chopped coriander leaves
  • 1/2 a lime
  • Take the lukewarm milk in a bowl and add sugar and yeast to it.

  • Mix well and let it rest for 10 - 15 minutes to prove. 
  • After 10 - 15 mins the yeast will activated and the milk turns foamy. 
  • Now, take the flour in a bowl and add salt to it.

  • Make a dent in the flour and break the eggs into it.
  • Add the melted butter and also the yeast mixture to it.

  • Mix well and make a dough (like a pizza dough or chapati dough)
  • Knead the dough well on a counter top for a solid 10 minutes if you want a soft and fluffy bread. 

  • After kneading well apply oil on the surface of the dough and let it rest in a oil greased bowl for 1 - 2 hours in a warm place.
  • I let my dough rest for 90 mts and it had doubled well in size.
  • Heat oil in a pan and add mustard seeds, once they splutter add cumin seeds.
  • Add finely chopped garlic, sliced onions and green chillis and saute them.
  • Once the onions are softened add the green peas , salt and the spice powders and give a mix.
  • Sprinkle some water and cook for 2 - 3 minutes till the peas is cooked add the boiled and crushed potatoes.
  • Mix well so that the potates are coated with the masalas .
  • Add tbsp of tomato sauce , fresh coriander , and finish with some lemon juice.
  • Once the dough is doubled in size, punch and knead again for 2 - 3 minutes.
  • Then sprinkle some flour on the worktop and start rolling the dough.
  • Roll into a lengthy oval shape, or trim the edges to make a proper oval.
  • Place the potato filling in the centre lengthwise as shown.
  • Now slit the dough on both sides as shown. Now fold the top downwards securing the filling and then start braiding both sides alternately.

  • Secure the edge carefully and lift it gently and place on a greased foil.
  • Cover with a kitchen towel and leave it for 20 - 30 minutes for a second rise. (I culd wait only for 15 mins as I was in a hurry to bake)
  • Then , Brush with some oil/butter or eggwash.
  • Bake for 15 - 18 minutes at 200 dec C or until the top had browned nicely.
  • If you do not prefer adding eggs, simply skip them. But eggs definitely gives extra softness to the bread.
  • The filling can be of your choice, it can be any other veggies or even meat
  • Make sure the yeast proves before adding to the dough. Otherwise the dough will not ferment and double in size.
  • Adding tomato sauce in the filing is optional, but it does adds a tangy taste.
  • You can also fill with veggies and cheese , but do braid well securing the cheese so that it doesn't ooze out when baking.
  • This taste almost like out Indian Samosa with this Potato flling, but healthier as its not fried in oil. :)

With Love,

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