Stuffed Braided Bread

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I was just browsing through, to see what can I make completely different and new. I got inspired by my friend’s recent post in Roshni’s Kitchen. I thought it was interesting to make something that I have had only from bakeries in India. It was there at the back of my mind to make this stuffed bread. But I didn’t have the right stuffing for it that day. Then one day when I made Achari Chicken, I got reminded of this recipe. I thought it would be perfect for a stuffing.

That evening, being a weekend, our friends had visited us. While the guys were busy watching TV, me and my friend, were all set to do the experiment. It came out well. All of us really enjoyed having a snack that was super delicious and looked even more beautiful :-). Well, for the bread, I took the recipe from Hilda’s Kitchen! I have made some adjustments to the measurement as per what we used at home.

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INGREDIENTS:

Yeast – 1.5 tsp
Sugar – 1/2 tbsp
Milk – 1/3 cup
All –purpose flour – 1.5 cups
Baking powder – 1/2 tsp
Salt – 1/2 tsp
Yogurt – 1 tbsp
Butter – 1 tbsp
Egg -1 nos
Sesame seeds – 1/2 tsp
Coriander leaves – 2 strands

For the stuffing:-
Achari Chickenrecipe here
You could use any stuffing of your choice. I had made achari chicken and it went really well with the bread. If you have any left over gravy, ensure that you heat it in a pan and make it dry.

I used 2 cups of Achari chicken, mostly the chicken pieces. Made it into a dry dish and roughly mashed the chicken pieces.

METHOD:

1. In warm milk, dissolve sugar and yeast. Keep covered and undisturbed for about 15 mins till the yeast rises well.
2. Meanwhile, mix all-purpose flour, baking powder and salt in a bowl. To this add yogurt and butter. Mix well.
3. Once yeast rises, pour it into the flour mixture and knead. I used food processor for kneading. You can knead using hands till the dough binds together and feels soft.
4. Grease the dough with 2 tsp oil and transfer to a lightly greased bowl and keep covered in a warm place for the dough to rise.
5. After an hour, the dough would rise to double its size. Gently knead it and divide into 2 portions.
6. On a floured surface, roll out the dough into oval shape using a rolling pin. Transfer the rolled out dough to greased baking sheet/tray.
7. Make same sized slits/strips on both sides of the rolled out dough retaining the center of the dough for the filling. (I had added a photo for a better understanding.)
8. Spoon the filling of your choice to the center of the dough and start braiding. For braiding, start from one end. Take one strip and take it over the filling, across to the other side. Do this alternatively from either side.(Photo attached for better understanding).
9. Braid the entire dough such that the filling is completely covered and close the ends properly by either sticking the dough to the corner or cut out the remaining part of the dough to give it a proper finished look.
10. Place your stuffed dough in a warm place and let it stay for another 30 mins so that it rises again.
11. Preheat the oven to 320 deg F. Meanwhile, prepare the egg-wash.
12. Beat the egg properly and brush the loaves/stuffed bread with the egg.
13. Sprinkle sesame seeds and chopped coriander leaves on the loaves/stuffed bread.
14. Once the oven is heated to the desired temperature, bake the loaves for 20-25 mins. It should have a golden brown color once done.
15. Let it cool for 5-10 mins before serving.

Enjoy the evening with freshly baked stuffed braided bread and a cup of tea/coffee.

Photos to explain the steps above. Because it was the first time trying, its not perfect in terms of shape and braiding. Am sure I will do better in the next attempt. Can’t wait to take perfect picture to share this wonderful recipe though 🙂

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photo 2

photo 5

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