Veggie Cheese Braided Bread#BreadBakers

Made this Veggie Braided Bread topped it with black sesame seeds.  This Veggie Braided Breads was so soft, light and fluffy. 

This month for Bread Bakers event the theme is "Braided Bread" and our Host is Sonia Gupta.  Thank your Sonia for hosting this month's event.

Makes 2 breads
Ingredients
For Dough
350 Grams All Purpose Flour
1 Tablespoon Cornflour
A Sachet of Instant yeast
1 Tablespoon Sugar
1 Teaspoon Heaped Salt
1/4 Cup Oil
2 Tablespoons Butter
Warm water to knead
For the Filling
1 Tablespoon Oil
1 Large Onion finely chopped
1 Medium Capsicum - finely chopped
1/2 Cup Frozen Mixed Vegetables
2 Green chilies - finely chopped
1 Teaspoon Ginger Garlic paste
Salt to taste
1 Teaspoon Hot and spicy Sauce
2 Tablespoons Tomato ketchup
1/4 Cup Milk - for brushing
Black Sesame seeds for sprinkling
Grated Cheddar Cheese as required

Method
For Dough
In a food processor add all the ingredients expect the water and butter run the processor till all are mix together . Then keep of adding warm water till it starts coming together.

Knead to medium soft dough, take it out of the processor and on to a greased work surface take the butter and knead again till it is smooth and soft. Keep this in a oiled bowl and brush a little oil over the dough. Keep it covered in a warm place to rise for 45 minutes.

Let's prepare the filling.

In a pan heat oil add the onions and fry till translucent, then add the ginger garlic paste and the veggies, green chillies, spices, sauce, ketchup and saute for 2 - 3 minutes on medium flame, then cover the pan cook till done. Open the pan and saute it again till dry ( all moisture evaporates). Remove and cool down completely. Filling is ready.
To assemble it.
When the dough has risen , take on the work surface and deflate it, cut the dough into 2 equal parts. Take one part and the other keep covered.

Roll it into a oval disc. 

Spread a cheese on one side.

Top of it the veggie filling.

Fold it

Roll it tightly once and 

With a pizza cutter cut the sides in equal strips.

Roll each strip to tuck it underneath. 

Keep doing, this till all the strips are nicely tucked underneath.

Here these are done and neatly tucked below.

Grease a tray and place your bread and give it a horn shape.

Brush top with milk wash, sprinkle sesame seeds and keep it aside for another half an hour to again rise.

Bake it in a preheated oven on 200 degree C for 25 to 35 minutes till it browns on the top.

Right after taking out of oven, brush it with oil or butter let it

rest on the wire rack for 5 minutes then cover it in a cling film so that it does not dry out. 

Enjoy this yummy bread.

Labels :Breads, Braided Bread, Stuffed Bread, Vegetarian, Vegetables, Sesame seeds, Bread Bakers, Cheddar Cheese
Braided Breads for Bread Bakers . 

See what our bakers have baked this month

Chocolate and Cinnamon Babka from AnyBodyCanBake
Nutella Crunch Braid from All That's Left Are the Crumbs
Braided Easter Bread from The Mad Scientist's Kitchen
Russian braided pesto bread from Veenas Vegnation
Pizza Braid from Simply Inspired Meals
Stuffed Braided bread from namscorner
Braided Rye Bread from Karen's Kitchen Stories
Veggie Cheese Braided Bread from Sneha's Recipe
Polish Chalka Crumble Bread from The Schizo Chef#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

Stuffed Mini Cheese Chicken Burger Buns#BreadBakers

Our family decided to go for a pilgrimage to Nasik Infant Jesus Church. We were 17 members travelling. It was decided that breakfast would be carried by us. My sister was deciding what each one could bring. When she asked me what I could bring, instantly these burger buns came to my mind, since this was on my to do list for quite long.  These  buns are one bite and since there were plenty of breakfast items,  I, thought these would be just right. But,was wrong in my thinking. These were in great demand, sadly, made just one each. 

These buns are proofed overnight in the refrigerator. Baked them early in the morning. Depending on the size, mine took around 18 to 20 minutes to bake at 200 degrees C. Made one only cheese filling for my hubby dear, rest all were with mini chicken patties. For making these the yeast quantity I reduced to half, wanted these to rise slowly and this worked wonderfully. The buns rose perfectly in the refrigerator. I placed them in the refrigerator at 5 pm in the previous day and baked them at 5.30 am the next morning.

Carried the buns in the tray itself and passed on the tray for each to pull one. These were soft, light, delicious and fun to eat. The secret ingredient to make these buns soft, light and delicious is mashed potato. You must try these.
Ingredients
For the patties 

600 Grams Chicken Mince
1 Teaspoon Salt
1 Teaspoon Red Chilly Flakes
1 Teaspoon Garam Masala powder
8 Green chillies - finely chopped
2 Medium Onions - finely chopped
1 Egg
4 Big White Bread slices
18 - 20 Mint leaves - finely chopped
6 Tablespoons Coriander leaves - chopped
Method

Place the chicken mince in a strainer and let it stand until water drains off ..or else it will get soggy when add spices and other ingredients. Add all the ingredients into it and marinate for about 2 hours.I flattened it in a tray lined with cling film and covered it with cling film, left it overnight in the refrigerator.

 Then next morning I, took a small cutter and cut small patties. 

Fried them in little oil till golden on both sides, Leave them cool completely. 

Ingredients
For the Buns 

1/2 Cup Heaped Mashed Potato
2 Tablespoons Butter
2 1/2 Cups Level All Purpose Flour
1 Teaspoon Sugar
1.1/4 Teaspoon Level Instant yeast
1 Teaspoon Level Salt
3/4 to 1 Cup Of Potato Cooking Water
For Brushing On Buns1 Egg beaten with 1 tablespoon milk
Other Ingredients for the filling5 Cheese Slices - each cut into 4 equal squares
18 Slices  Homemade Pickled Gherkins - drained

Method
For the buns

Brush 3 medium potatoes till clean and cook them in water till done. Then peel them, grate them or use a ricer to get smooth mashed potatoes. Measure 1/2 cup heaped very firmly packed mashed potatoes Reserve the cooking water to knead the dough.

In the bowl of a food processor (or a large bowl if kneading by hand) whisk together the flour, sugar, yeast, butter and salt. Add potato mixture to flour mixture and run it until well combined. Now keep adding the potato water little by little on low speed until dough is soft and slightly sticky but smooth. Take the dough on to an oiled surface and knead it for about 8 to 10 minutes till it's smooth and soft. Shape the dough into a ball and place in a oiled container, flipping and turning once to get it well oiled. 

Cover tightly with cling wrap and allow to rise in a until almost doubled in volume.

When it doubles in volume turn out the dough onto a weighing scale and accordingly cut into equal size ball. Each ball is 40 grams, the last one was 45 grams. I got 18 buns from the dough. Cover the balls loosely with a damp cloth to prevent dough from drying out.

Working with one piece of dough at a time and keeping remaining pieces covered, form dough pieces into smooth, balls rounds. Cover rounds with plastic wrap and allow to rest for 15 minutes.

Oil a baking tray and dust it lightly with flour. 

On a oiled surface, firmly pat down each dough round into a flat disk. 

Place a slice of pickled gherkin in the center, followed by a quartered slice of cheese

then top it with the chicken patty. 

Gather up the dough on top of the filling, pressing the dough over itself to seal. 

Turn upside down then place on the prepared baking tray, seem-side down. Repeat with the rest of the dough. 

Cover with a cling wrap and place it in the refrigerator. 

An hour before baking, take the tray out and let it come to room temperature. Brush them with egg wash and keep them covered.

Pre heat the oven to 200 degrees C and bake them until golden brown, 18 to 20 minutes, rotating baking sheet halfway through to ensure even brownness.  Serve them warm.

Labels : Breads, Chicken Patties, Homemade Pickled Gherkins, Cheese, Stuffed Bread, Mini Buns, Bread Bakers

Event for Bread Bakers and our theme for the month is Cheese Breads. Our Host is Sue Lau. Thank you Sue for hosting this event.

 #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com

Check out the other Cheese Breads  

Brazilian Cheese Bread by All That's Left Are The Crumbs
Buttermilk Cheddar Quick Bread by Food Above Gold
Caramelized Onion and Cheese Bread by Ambrosia
Cheddar Beer Bread Rolls by Karen's Kitchen Stories
Cheese Babka by Passion Kneaded
Easy Cheesy Pull Apart Rolls by I Camp In My Kitchen
Irish Cheddar Scone with Scallions by Baking Sense
Mexican Cornbread Waffles by Food Lust People Love
Mozzarella Stuffed Breadsticks by A Day in the Life on the Farm
Mini Chilli Cheese Parathas by Sizzling Tastebuds
Pancakes Huancaina by The Schizo Chef
Spicy Cheese Bread by Gayathri's Cook Spot
Stuffed Mini Cheese Chicken Burger Buns by Sneha's Recipe
Wholemeal Cheese Bombs by Cook with Renu
Vanilla-Mascarpone Popovers by Culinary Adventures with Camilla

Peperoncini Focaccia Bread#BreadBakers

It's  posting time for  February Bread Bakers Event " Catch up Theme"  and our  Host is Pavani Nandula.

In 2016 August - Peppers was the theme, could not participate in this event. Made this Focaccia Bread with Peperoncini and Red Bell peppers which was to be done for the event. 

Peperoncini is a type of mild, green chilly pepper with a yellowish tint, here these are called Gol Mirch. These are my Homemade Pickled Peperoncini, it's preserved in vinegar. These chilles are not spicy and give a distinctive taste to the bread.   The method of pickling them is same recipe is as This. 

I have posted a recipe of Focaccia Caprese . 
For today's recipe I, used more than 1/3 cup of pomace olive oil for kneading the dough. I know you will say that's a lot of oil, but, trust me, make this bread and you will love it. My hubby enjoyed this bread and loved the taste of olive oil in it, who otherwise does not like so much of oil in anything that you serve him. This bread was so delicious and pretty to look at. 
Ingredients
For the Dough
1 Teaspoon Instant yeast
A Pinch Sugar
2 Cups All Purpose Flour
1 Teaspoon Salt
1/3 Cup Pomace Olive Oil
250 ML Water - more or less
For the Topping
2 Tablespoon Finely Chopped Red Bell Pepper
2 Sprigs Fresh Rosemary
Extra Virgin Olive Oil for the final drizzle
4 -5 Peperoncini - sliced
Method
To Make the dough

Place in the yeast, sugar, flour, salt, into the bowl and mix well. Gradually add water and 1/4 cup oil knead until you have a wet sticky dough. Take it on to a generously oiled work surface, oil your hands and with a bench scrapper keep on folding the dough , till you get a smooth and soft dough ( this dough will be sticky so do not any flour). Then place it in a well oiled bowl turning the dough around so that it is coated with oil. Cover it using a damp cloth and let it rise till it doubles in volume.

Drain all the water from Peperoncini and slice it. Keep it aside. 

Take a rectangular pan 9 x 7 inches grease it with olive oil well. Punch down the dough and place the dough on to the pan and with press it till the sides of the pan. 

Make dimples and arrange the sliced peperoncini, bell peppers and sprinkle rosemary, drizzle generously with pomace olive oil and let it rest for 15 to 20 minutes.

Bake at 200 degrees C for about 20 to 25 minutes till it is done ( start to leave the sides of pan) and is beginning to turn golden brown on top.

Once the Focaccia is out from the oven, drizzle generously over it Extra Virgin Olive Oil.

 Take it out from the pan and place it on to a cooling rack. 

When cooled sliced it and enjoy. 

Fresh from the oven this is absolutely divine.

Labels : Breads, Bread Bakers, Peppers, Red Bell Pepper, Peperoncini, Focaccia, Olive Oil, Healthy, Breakfast
This month, we are catching up on old ‘Bread Bakers’ themes we missed out on. Our host of the month is Pavani at Cook's Hideout. Check out what the Bread Bakers have baked up.

Adjaruli Khachapuri from A Day in the Life on the Farm
Big Batch Dinner Rolls from Karen's Kitchen Stories
Breudher Cake from Passion Kneaded
Coriander Garlic Pull apart Bread from Sara's Tasty Buds
Cranberry English Muffins from Cindy's Recipes and Writings
Eggless Oats Banana Bread from Gayathri's Cook Spot
Fig Jam Friands from All That's Left Are the Crumbs
Garlic Cheese and Herbs Pull Apart Bread from Ambrosia
Herbed Wholewheat Garlic Knots from Sizzling Tastebuds
Keema Naan from The Schizo Chef
Peperoncini Focaccia Bread from Sneha's Recipe
Savory Almond Meal Bread from Palatable Pastime
Sourdough Cinnamon Buns from Baking Sense
Steamed Apple Date Bread from Food Lust People Love
Vegan Gluten-free Banana Bread from Cook's Hideout
Whole Wheat Palak Naan from Cook with Renu
Yeasted Lemon Bundt Cake from Anybody Can Bake#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.
We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

Cloverleaf Rolls#BreadBakers

So quickly the months have gone by, 2018 is over and we ushered into a new year 2019. Our Bread Bakers theme for the new year begins with Good Luck Breads, our host is Felice Geoghegan. 

I, made these  Eggless Cloverleaf Rolls for this event. Cloverleaf rolls are small balls made of three sections and more like a pull-apart bun. These are a real treat and very versatile, can be eaten for dinner or for breakfast with butter and jam.

Makes 12 Rolls
Ingredients 
300 Grams Bread Flour
200 Ml Warm Milk
11 Grams Hefe / Fresh Yeast
2 Teaspoons Sugar
3/4 Teaspoon Salt
2 Tablespoons Oil
50 Ml Water

Method

In a mixing bowl or food processor add the sugar, yeast, milk, when the yeast starts to bubble, add the flour, salt and oil, and run the processor on low speed adding the water a little at a time till it forms into a dough. Now run the food processor on high speed to make a nice soft and smooth dough for about 8 to 10 minutes. 

Shape the dough into a ball and lightly coat with oil place it into a bowl. Cover the bowl with damp cloth and set it at room temperature to double in volume.
Brush a 12 cup muffin tin with oil and keep aside.

When the dough has doubled, punch it down and divide it into 12 parts. Divide each part into three equal-sized pieces and roll each piece into tiny balls. I used the kitchen scale to make equal size balls around 15 to 16 grams each.

Place 3 balls, seam side down, in each muffin cup. Brush them with milk, cover the muffin tin with damp cloth , put it in a warm spot and let the rolls rise till they double in size.

Preheat the oven to 200 degrees.Once they double in size and bake the cloverleaf rolls until golden brown, about 22 to 25 minutes.

Remove the rolls from the oven, and brush immediately with the melted butter. After 5 minutes, carefully transfer them to a rack. 

Serve warm, or at room temperature. 

Enjoy them for breakfast or dinner.

Labels : Breads, Bread Bakers, Cloverleaf Rolls, Eggless, Breakfast, Dinner, Good Luck Breads

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com. This month, the Bread Bakers are making Good Luck Breads, a theme chosen by Felice from All That's Left Are The Crumbs.
Don’t forget to check out all the amazing breads baked by our talented bakers ~

• Buttermilk Cornbread from Cindy's Recipes and Writings
• Cloverleaf Rolls from Sneha's Recipe
• Coriander Garlic Four Leaf Clover Bread from Sara's Tasty Buds
• Four Leaf Clover Good Luck Rolls from Cook With Renu
• Golden Pineapple Buns from Food Lust People Love
• Grosse Neujahrs-Breze from All that's Left Are The Crumbs
• Honey Butter Cloverleaf Rolls from Ambrosia
• Irish Barmbrack from Gayathri's Cook Spot
• Jewish Challah from Veena's Veg Nation
• Three King's Cake from A Day in the Life on the Farm
• Lucky Horseshoe Shaped Stuffed Bread from The Mad Scientist's Kitchen
• Steamed Piglet Buns from Karen's Kitchen Stories
• Vasilopita from Anybodycanbake