Vegetable Stuffed Braided Bread | Spicy Braided Stuffed Bread

Vegetable stuffed-Braided-Bread in a Plate

5 from 10 votes

Vegetable Stuffed Braided Bread | Spicy Braided Stuffed Bread

Breads are my weakness and baking them is very therapeutic. This Braided bread / stuffed bread filled with vegetables is absolutely delicious and is a wonderful center piece to your holiday table.

Prep Time2 45

Cook Time40

Total Time3 25

Course: Appetizer, Bread, savory snack

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 206kcal

Author: Sandhya Ramakrishnan

Equipment

Oven
food processor

Ingredients

FOR THE DOUGH –

2 cups All-purpose flour
¾ teaspoon Instant yeast
1 teaspoon Salt
1 teaspoon Sugar
1 tablespoon Oil I used olive oil
¾ cup Warm water More or less might be needed

FOR THE FILLING –

1 medium Bell pepper Finely chopped
1 small Onion Finely chopped
1 medium Tomato Finely chopped, seeds and pulp removed
a good handful Cilantro Finely chopped
½ of a large one Jalapeno Deseeded and finely chopped
1 teaspoon Indian chat masala Can use any seasoning of your choice
3 tablespoon Green chili cilantro chutney
as needed Feta cheese Optional
as needed Salt
2 tablespoon Milk + Butter Plus 1 teaspoon for brushing the bread

Instructions

TO MAKE THE DOUGH-

I used my food processor to make the dough.
Add the all-purpose flour, yeast, salt, and sugar to the food processor bowl and pulse a few times to combine.
Add the oil and then slowly add the warm water with the machine running to form a soft dough.
Knead the dough until it smooth and elastic and not sticky. I would suggest keeping the dough on a little bit stiff side as it is easy to shape.
Place the dough in an oiled bowl and cover with plastic wrap and then a kitchen towel and let it rise for about 1 ½ hour or until double in volume.

TO MAKE THE FILLING –

When the dough is rising, we can start to chop all the vegetables. Make sure that the vegetables are all finely chopped.
Add all the chopped vegetables in a bowl. DO NOT ADD THE SALT OR SESAONING AT THIS POINT. We will add the salt and the seasoning just before stuffing the dough. If we add the salt at this point, the vegetables would start to sweat and become watery.

TO SHAPE THE BREAD –

Once the dough has risen, place it on a lightly floured work surface and punch it down.
Roll it into a rectangle with the long side facing you. I transferred my rolled dough on a parchment before shaping for easy transfer to the baking sheet.
Mark about 4 to 5 inches of space in the center of the rectangle to place the filling and then using a pizza cutter or a sharp knife, make cuts on either side of the dough to resemble thin strips. Make sure that the strips are equal on both sides and of same size. (Refer to the picture).
Spread a thin layer of the green chili cilantro chutney in the center and then spread the filling evenly over it. Top it with the feta cheese, if using.
Fold the top of the dough over the filling and then start to braid the dough. Starting with one side, fold the strip over the dough and then do the same on the other side. Keep braiding until there are just 3 or 4 strips left. At this point fold the bottom of the dough over the filling and then finish the braiding.
Transfer the bread carefully on to a baking sheet.
Cover with plastic wrap and then kitchen towel and let the dough rise for another 45 minutes to an hour.

BAKING THE BREAD -

Combine 2 tablespoon of warm milk and 1 teaspoon of butter in a bowl and mix well. Brush this mixture liberally over the braided bread.
Bake in a preheated 375 F oven for 35 to 40 minutes, or until the bread is evenly browned.
Remove from the oven and let it rest for 5 minutes. Slice and enjoy the stuffed braided bread with marinara sauce on the side.

Nutrition