Braided bread stuffed with tomato mozarella
I got inspired from Priya when I saw this caterpillar shaped bread on her site first. This is a lovely bread for snack time.
Under the category of stuffed bread for bm this month...i would like to share the recipe of this beautiful bread
Ingredients
for bread
2.5 cups all purpose flour
1/2 cup milk (luke warm)
1/2 cup water (luke warm)
3/4 cup vegetable oil
2 tspn sugar
2 1/4 tspn fresh instant yeast
salt to taste
for stuffing
3 medium tomatoes sliced (roast them on slow fire in oven or griddle)
1 cup mozarella or cottage cheese/paneer
1 tspn crushed basil
1 tspn paprika
1 tspn black pepper
salt to taste
1 tspn oil
Method
1) Mix all the ingredients for the bread (except water) and mix to form a soft dough. Use water only if needed, knead well for about 8-10 min until you get a soft spring like dough
2) Cover this dough and let it rest for 2 hours
3)In another pan, heat some oil, add the slow roasted tomatoes, salt and let it cook till the water is dried up
3) Add the mashed paneer or mozarella and stir well
4) Add the seasonings and then let it cool down
5) Take the dough and roll it out to 15 by 12 inch size rectangular shape
6) From both ends, cut about 1 inch stripleaving about 4-5 cm space in the middle (refer picture)
7) place the stuffing in the centre
8) Start braiding the cut strips to overlap the stuffing. Towards the end, cut off the extra dough.
9) Finish for the rest of the dough and stuffing
10) Bake in preheated oven for 15 min at 200 c. Brush the top with milk or egg white if required and place back for a couple of min in oven
10) Serve fresh with ketchup
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 24
Under the category of stuffed bread for bm this month...i would like to share the recipe of this beautiful bread
Ingredients
for bread
2.5 cups all purpose flour
1/2 cup milk (luke warm)
1/2 cup water (luke warm)
3/4 cup vegetable oil
2 tspn sugar
2 1/4 tspn fresh instant yeast
salt to taste
for stuffing
3 medium tomatoes sliced (roast them on slow fire in oven or griddle)
1 cup mozarella or cottage cheese/paneer
1 tspn crushed basil
1 tspn paprika
1 tspn black pepper
salt to taste
1 tspn oil
Method
1) Mix all the ingredients for the bread (except water) and mix to form a soft dough. Use water only if needed, knead well for about 8-10 min until you get a soft spring like dough
2) Cover this dough and let it rest for 2 hours
3)In another pan, heat some oil, add the slow roasted tomatoes, salt and let it cook till the water is dried up
3) Add the mashed paneer or mozarella and stir well
4) Add the seasonings and then let it cool down
5) Take the dough and roll it out to 15 by 12 inch size rectangular shape
6) From both ends, cut about 1 inch stripleaving about 4-5 cm space in the middle (refer picture)
7) place the stuffing in the centre
8) Start braiding the cut strips to overlap the stuffing. Towards the end, cut off the extra dough.
9) Finish for the rest of the dough and stuffing
10) Bake in preheated oven for 15 min at 200 c. Brush the top with milk or egg white if required and place back for a couple of min in oven
10) Serve fresh with ketchup
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 24
Comments
Sowmya
Ongoing Event - Breakfast
Ongoing Event - Tried and Tasted - Raks Kitchen
Such a beautiful snacks bread,kids will just enjoy it.
Kalyani
Sizzling Tastebuds
Event : Winter Foods : 30 min Challenge