A very easy to follow step by step recipe for Stuffed Braided Bread with pictures. It uses a simple stuffing of mushrooms, corn and mozzarella cheese.
I have wanted to try out stuffed braided bread for a very long time now. Since the time I developed the love for making my own bread at home, it had been on my mind. Finally, this weekend I decided to try it.
I had already made stuffed buns earlier (Chicken and Spinach Stuffed Buns, Potato Stuffed Buns), so something similar had been done before. However, the new thing for me was to braid the bread to make the Stuffed Braided bread. It was quite easy contrary to what I had always believed.
I made a very simple mushroom and corn based stuffing which got ready in a jiffy. For making the bread, I followed my Pav (Dinner Rolls) recipe which has been tried, tested and loved by both family and friends. The end result was a complete hit. All of us including my 3 year old loved the stuffed braided bread. It was perfectly soft and fluffy and got over within minutes.
I also tried it again the next day with Prawn Sukhe filling as my family wanted to try a non-vegetarian version of the Stuffed Braided bread. It tasted great too. However I do not have a picture of the same.
Here is the step by step recipe for Stuffed braided Bread with pictures.
Makes: 3 stuffed braided breads
Preparation Time: 2 hours 15 minutes
Cooking Time: 20 minutes
Ingredients:
To make the bread for Stuffed Braided Bread:
All purpose flour : 3 and 1/2 cups
Water: 1 and 1/4 cup
Sugar: 3 tsp
Yeast: 3/4 tbsp active dry yeast
Oil/Melted butter: 3 tbsp
Salt: to taste
To make stuffing for Stuffed Braided Bread:
Onions: 2 sliced
Garlic: 8-10 cloves finely chopped
Mushroom: 10 large cut into small pieces
Corn: 1 cup boiled
Chili Flakes: 1/2 tsp
Dry Oregano: 1 tsp
Dry Basil: 1 tsp
Salt: to taste
Mozzarella Cheese: As required
Method of Preparation:
To make bread for Stuffed Braided Bread
- Take sugar and yeast in a bowl. Warm the water and add it to the bowl. I placed the water in the microwave for 15 seconds. The water should not feel too hot to touch.
- Cover the bowl with a moist cloth and keep it aside for it to froth. Once it froths you know that the yeast has become active. (Look at the picture below) . I kept it for around 10 minutes for it to froth.
- Add oil/melted butter to the frothy yeast mixture and mix well. Add 3 cups of flour and salt and mix well.
- Knead the dough well for 10-15 minutes to form a soft dough. Don’t worry if the dough is sticky initially as it will start becoming more elastic as you keep kneading. Use max 1/2 cup of additional flour while kneading.
- Apply oil over the dough and keep closed with a moist cloth for 1 hour. The dough will nicely double up. You can keep it for more than an hour till it doubles up.
- Gently deflate the dough and divide into 3 parts.
To make stuffing for Stuffed Braided Bread:
- Heat olive oil in a pan. Stir fry the onion and garlic till onion is translucent.
- Add mushroom and corn and stir fry briefly.
- Add salt, chili flakes, oregano and basil and mix well.
- Divide into three portions.
The Final Steps:
- Take one part of the dough and roll it out into an oval of around 1/2 inch thickness.
- Place one portion of the stuffing at the center of the oval as shown below.
- Put mozzarella cheese as required over the stuffing.
- Make cuts on the dough as shown in the picture. Make sure there are equal number of cuts on both side.
- To start braiding the bread, fold the bottom and top of the dough towards filling. Then fold each strip over the filling, overlapping them alternately. Keep it covered for the second rise for 45 minutes to 1 hour.
- Preheat the oven at 230 degrees Celsius. Place the tray in the oven and let bake for 15-20 minutes. You will see a nice brown colour appearing on top of the Stuffed Braided Bread. Brush with butter. Cool on wire rack.
Note that the time required for the bread to get done might vary based on the oven used.
For all the bread recipes on this blog, click here: Breads.
Stuffed Braided Bread
- All purpose flour : 3 and ½ cups
- Water: 1 and ¼ cup
- Sugar: 3 tsp
- Yeast: ¾ tbsp active dry yeast
- Oil/Melted butter: 3 tbsp
- Salt: to taste
- Onions: 2 sliced
- Garlic: 8-10 cloves finely chopped
- Mushroom: 10 large cut into small pieces
- Corn: 1 cup boiled
- Chili Flakes: ½ tsp
- Dry Oregano: 1 tsp
- Dry Basil: 1 tsp
- Mozzarella Cheese: As required
- Take sugar and yeast in a bowl. Warm the water and add it to the bowl. I placed the water in the microwave for 15 seconds. The water should not feel too hot to touch.
- Cover the bowl with a moist cloth and keep it aside for it to froth. Once it froths you know that the yeast has become active. (Look at the picture below) . I kept it for around 10 minutes for it to froth.
- Add oil/melted butter to the frothy yeast mixture and mix well. Add 3 cups of flour and salt and mix well.
- Knead the dough well for 10-15 minutes to form a soft dough. Don’t worry if the dough is sticky initially as it will start becoming more elastic as you keep kneading. Use max ½ cup of additional flour while kneading.
- Apply oil over the dough and keep closed with a moist cloth for 1 hour. The dough will nicely double up. You can keep it for more than an hour till it doubles up.
- Gently deflate the dough and divide into 3 parts.
- Heat olive oil in a pan. Stir fry the onion and garlic till onion is translucent.
- Add mushroom and corn and stir fry briefly.
- Add salt, chili flakes, oregano and basil and mix well.
- Divide into three portions.
- Take one part of the dough and roll it out into an oval of around ½ inch thickness.
- Place one portion of the stuffing at the center of the oval as shown below.
- Put mozzarella cheese as required over the stuffing.
- Make cuts on the dough as shown in the picture. Make sure there are equal number of cuts on both side.
- To start braiding the bread, fold the bottom and top of the dough towards filling. Then fold each strip over the filling, overlapping them alternately. Keep it covered for the second rise for 45 minutes to 1 hour.
- Preheat the oven at 230 degrees Celsius. Place the tray in the oven and let bake for 15-20 minutes. You will see a nice brown colour appearing on top of the Stuffed Braided Bread. Brush with butter. Cool on wire rack.
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