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.
Servings: 6 servings
FOR THE DOUGH –
- 2 cups All-purpose flour
- ¾ tsp Instant yeast
- 1 tsp Salt
- 1 tsp Sugar
- 1 tbsp 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 tsp Indian chat masala Can use any seasoning of your choice
- 3 tbsp Green chili cilantro chutney
- as needed Feta cheese Optional
- as needed Salt
- 2 tbsp Milk + Butter Plus 1 tsp for brushing the bread
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 tbsp of warm milk and 1 tsp 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.
Calories: 206kcal | Carbohydrates: 37g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 525mg | Potassium: 173mg | Fiber: 3g | Sugar: 3g | Vitamin A: 991IU | Vitamin C: 30mg | Calcium: 17mg | Iron: 2mg