December 28, 2007

Bread With Onion, Tomato and Bell Pepper Filling

I made this bread about ten days back and wanted to do a post but didn’t get around to it. I thought I should do this before this year was over and also wanted to submit it for this month’s Bread Baking Day.




I used a basic bread dough recipe and added some dry herbs. Then I made up a filling and shaped the bread according to instructions given by The Prepared Pantry. Actually it was the way this bread that was shaped that was the inspiration behind my baking this particular bread.


Ingredients:
For the filling:
3 onions, finely chopped
2 tomatoes, finely chopped
1 green bell pepper (capsicum), finely chopped
1 tsp garlic paste
1 tsp ginger paste
1 tsp aniseed
1 tsp cumin powder
1 tbsp jaggery powder (or sugar)
1 tsp kashmiri chilli powder
1 tbsp oil
salt to taste

For the bread:
3 cups strong flour (I used 2 cups all purpose + 1 cup whole wheat)
2 tsps active dry yeast
1 tsp sugar
1 tsp salt
1 tbsp of mixed Italian herbs ( or whatever herbs you choose)
2 tbsps oil
2 tbsps crumbled paneer/ cottage cheese
2 tbsps grated cheddar cheese

Method:
For the filling:
Heat the oil, add the ginger and garlic pastes and stir. Add the onions and sauté till soft and transparent. Now add the tomatoes and allow to cook till most of the moisture has disappeared. Add the the bell pepper and allow to cook but still crunchy. Now add the cumin, chilli and jaggery powder and salt. Mix well and you should have a filling somewhat moisture-free filling or your bread would become soggy.

For the bread:
To half a cup of warm water, add the sugar and yeast. Add the proven yeast to the flour, salt, herbs and oil and mix into a soft dough with more water as necessary. I did this in my food processor but you may knead it by hand. Cover and allow to double in volume. Once this is done, punch down the dough and press out into a rectangle. The further instructions for shaping the dough are at Italian Filled Bread from the Prepared Pantry. I followed this method. I used my filling and then sprinkled the crumbled paneer and grated cheese before completing the braiding of the bread.
Once this is done, allow the bread to rise till about double in size. Brush with water. Bake at 190C for about 30 minutes. Cool on a rack.
This bread turned very nice with a nice crust. I am sending this bread to Chelsea to be included in Bread Baking Day# 05.

16 comments:

Laavanya said...

This looks amazing.. I love the herringbone pattern on it and the spicy filling.

Kamini said...

ooooh!! This looks so professional. REally really nice. Must tasting very nice too with the Indian flavors...

Nags said...

this looks so yummylicious! very apt entry!

KayKat said...

Yum! This sounds delicious. I love the filling, great idea!

aparna said...

Thanks. I was quite happy the way this bread turned out.

Sagari said...

looks delecious and have a wonderful newyear

Mansi Desai said...

wow, that bread looks so comforting! nice one aparna:)

Wish you and your family a great 2008!

Ivy said...

Wow, that looks super. It's been some time now that I wanted to make a filled bread but the ingredients were not what I wanted. Your's is definitely on my to do list. Thanks for Bread Baking Day No. 5 giving us the opportunity to share our recipes and thank you for posting it.

zorra said...

Looks very nice and I'm sure it's tastes as it looks. Delicious!

Arfi Binsted said...

oh, i can believe it's spicy by the look at the ingredients! yum.

Marta said...

Ohhhhh. What a lovely recipe. It looks wonderful!! I'll try it soon.

Regards

Marta

aparna said...

Glad to share this with you all.

oquefazerprojantar??? said...

This look delicious! I would like to join the bread group and I may be the corn bread I just posted (from Faial, Azores, Portugal) could be part of it.
If so, than I will translate it to english and I'll send to you.

I really enjoyed visiting your kitchen space.
Tanks.

Aparna said...

You do not have to join any group to send an entry to Bread Baking Day. You only have to link your post to the announcement. Also remember that your corn bread (or any other bread you wish to submit) must be a "small" bread and not a big bread cut into smaller pieces.

Char said...

Hi aparna,
I tried your bread yesterday... and it was my first yeast bread..I was so impressed with the shape!!!!
there were 2 problems though, can you help me
the outside crust was very hard
and there werent many air holes in the bread it was not a soft fluffy bread....
do you use a bowl of water in your oven for steam as ABin5 mentions?
pl let me know

Aparna said...

If the outer crust was very hard, maybe your oven temperature was too high (sometimes the oven may read 190C but be higher in reality) or maybe you baked it for too long?
This particular bread doesn't have holes like you would get with an ABin5 bread, Char. But it should have been soft. Maybe it wasn't kneaded enough or didn't rise enough. Was your yeast active?
No I don't use water in my oven for steam, as my oven is not very big and I would have to do too much of juggling. :)