Braided Stuffed Bread
This soft, golden bread is filled with flavor and looks impressive, making it perfect for any occasion.
Equipment
- Large Skillet
- Loaf Pan
- Mixing Bowl
Ingredients
- 2 1/2 cups all-purpose flour
- 1 cup whole milk or any plant-based milk
- 1 1/2 teaspoons active dry yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/4 cup cooking oil e.g., avocado oil
- 1 1/2 cups grated or crumbled paneer
- 1 small green pepper finely diced
- 1/2 small onion finely diced
- 1 tablespoon cooking oil for sautéing
- 1 teaspoon cumin seeds jeera
- 2 small Thai green chilies finely chopped
- 1/4 teaspoon ground turmeric haldi
- 1/2 teaspoon red chili powder adjust to heat preference
- 1/4 cup cilantro finely chopped
- 1 teaspoon maple syrup for egg wash
- 1/8 teaspoon ground turmeric for egg wash
- 2 tablespoons plant-based milk or regular milk for egg wash
Instructions
- In a skillet, heat oil and add cumin seeds. Once they splutter, add green chilies, green pepper, and onion. Cook for 5-6 minutes until softened.
- Stir in turmeric, salt, and red chili powder. Add crumbled paneer and chopped cilantro. Mix well and remove from heat.
- Warm the milk until lukewarm and combine with sugar and yeast. Let it sit for 10 minutes until bubbly.
- In a mixing bowl, combine flour, salt, and oil. Add the yeast mixture and knead until smooth and elastic.
- Place the dough in an oiled bowl, cover, and let it rise for about an hour until doubled in size.
- Once risen, divide the dough into four pieces and roll each into a rectangle. Spoon the filling into the center and cut the edges into strips.
- Braid the strips over the filling, place on a baking sheet, and let rise again for 30 minutes.
- Preheat the oven to 400°F (200°C). Brush the top with egg wash and sprinkle with sesame seeds if desired.
- Bake for 15-18 minutes until golden brown and fragrant.
- Cool for 5 minutes before transferring to a wire rack.
Notes
Store leftovers in an airtight container at room temperature for up to 2 days.