POT#6 VEGGIES STUFFED BRAIDED WHEAT BREAD

Looking for a healthy and lick smacking snack. Struggling with children for their veggies intake??

Wanted a snack for your kitty party, friends meet, or an evening snack with your coffee??

Here is an easy recipe for veggies stuffed whole wheat bread that you can try out at your home. 

Preparation

Dish: Stuffed wheat braided bread

Cuisine: International

Course: Bread

Time: Preparation time        - 15 minutes

            Cooking time               - 10 minutes

            Resting time                - 1 hour 20 minutes

Let us now check out the required ingredients.

Ingredients:

Wheat flour            - 1 cup

Honey                    - 1 tsp

Yeast                      - 1 1/2 tsp

Salt                         - 1 tsp

Water                      - 1/3 cup +2 tbsp

Ginger garlic paste - 1 tsp        

Onion(medium)      - 1 finely chopped   

Carrot                     - 1/3 cup finely chopped

Beans                     - 1/3 cup finely chopped 

Mushroom              - 1/3 cup (chopped)

Paneer                    - 1/3 cup (chopped)

Cheese(optional)    - 1/2 cup (grated) 

Tomato sauce          - 2 tbsp(optional)

Turmeric powder     - 1/4 tsp

Red chili powder     - 1/2 tsp

Garam Masala        - 1/2 tsp

Oil                           - 2 tbsp

Milk                         - 1 tbsp

Butter(Melted)         - 1 tbsp  

Procedure:

1. Add honey and yeast to warm water, mix well and rest it for 15 minutes.

   

2. In a mixing bowl, take wheat flour and 1/2 tsp salt, add the activated yeast and knead well.

   

3. Add oil and knead the dough well for 10 minutes until it gets soft.

   

4. Cover it with a wet cloth and allow it to rest for 1-2 hours or until it raises double its size.

   

5. Heat oil in a pan. Add finely chopped onions and saute until it turns translucent.

   

6. Add ginger-garlic paste to it and saute well.

   

7. Add the vegetables to the pan and mix well.

   

8. Now add turmeric powder, red chili powder, garam masala, and 1/2 tsp salt to it.

   

9. Add tomato sauce to it and saute nicely.

   

10. Add the chopped panner to it and mix it well.

    

11. Close the pan and cook for 3-5 minutes. Later turn off the heat.

    

12. Once the dough gets doubled, punch and knead it slightly to remove the incorporated air.

13. Divide the dough into two parts. Take one part of the dough and roll it into a rectangle.

    

14. Mark the center area for stuffing and add the vegetable stuffing on it. Spread the grated cheese over the stuffing.

    

15. Now cut thin strips on both sides with a knife.

    

16. Start folding from the top. Fold strips alternatively to form a braided shape. Fold the bottom to cover.

    

17. Grease the baking tray with butter and place the stuffed bread on it.

18. Brush the dough with milk and rest it for 20 minutes.

    

19. Preheat the oven at 180-degree celsius for 10 minutes and bake the bread at the same temperature for 35-40 minutes.

20. Once it is out the oven, rub it with butter for a glossy look.

    

21. Sit back and enjoy your evening snack.

    
    
    

Tips and Tricks:

1. Activate yeast in warm water, hot water would kill the yeast.
2. Knead the dough well and wait till the dough raises its double.
3. Vegetable stuffing is of your choice. You can add corn, peas, or any vegetables of your choice.
4. You can replace the vegetable stuffing with a chocolate stuffing or with a sweet stuffing of coconut, tutti frutti, and nuts or plain braided bread with mixed herbs and garlic butter brushed over it.
5. To bake it in a cooker, add 2 cups of salt/sand, place a hot pot stand and preheat it for 10 minutes and place the tin with the bread dough and cook on a medium flame for 40-45 minutes, without gasket and cooker weight.