Paneer(Indian cottage cheese) Stuffed Braided Bread / Stuffed Braided Bread - Eggless

This recipe is my entry for the event "Shhh!!! Cooking Secretly" challenge conducted by Mayuri Patel of Mayuri's Jikoni.  For the month of May, I have paired with Amrita Iyer of 

"The Food Samaritan" and the ingredient given by her is Paneer and Flour.

I have used both the ingredients and prepared a delicious Paneer stuffed braided bread. Though I am not an expert in baking breads, I always enjoy the opportunity to try my hands on baking. 

Preparing bread at home was quite interesting and my kids liked it very much, especially with their favourite paneer (Indian cottage) stuffing! 

Let's check the recipe now;

                                          

PREP TIME

2 hrs

COOK TIME

30  mins

TOTAL TIME 

2 hrs 30 mins

                                                                                                                                                   

Recipe for Stuffed Braided Bread

Recipe type: Breads

Cuisine: Western

Serves:  4 to 6 (approximately)

Makes 2 medium sized bread 

Ingredients:

All purpose flour - 2 cups
Oilve oil - 2 tbsp
Milk - ½ cup
Warm water -  ½ cup 
Instant yeast - 1 ½ tsp
Sugar - 2 tbsp
Salt - ¾ tsp
For stuffing:

Paneer - 300 to 400 gms (scrambled)
Capsicum - (1 medium) chopped

Onion - 1 (chopped)

Tomato - 1 (chopped)

Ginger garlic paste - 2 tsp

Turmeric powder - 

Red chilli powder - 1 tsp

Coriander powder - 1 ½ tsp

Garam masala powder - ½ tsp

Coriander leaves - 1 tbsp(chopped)

Direction:

Method for Paneer Stuffing:

Heat oil, in a pan, add cumin seeds. Once it crackles add onion.  Sauté till the colour changes and then add ginger garlic paste, tomato, all the spice powders and salt.

Once the tomatoes becomes soft add capsicum and carrot. Saute well. 

Add crumbled paneer into the tomato mixture and mix well.  Cook on a medium flame for 1 to 2 minutes.

Add last, add garam masala and coriander leaves. Mix well.

Stuffing is ready now.

Method for Bread Making:

Take a wide bowl, add flour, salt, sugar and yeast.  Mix it and make a well in the center and add milk and oil.  Slowly mix water to form soft dough.

Turn out dough onto lightly floured surface; knead until smooth and elastic for about 10 minutes, adding enough of the remaining flour as necessary to prevent sticking.

Shape into a ball and set in a slightly oiled bowl.

Cover it with the plastic wrap and keep it in a warm place; allow it to rise until doubled in volume for about 1½ to 2 hrs.

Once it is raised, punch the dough and divide the dough into two portions. 

Flatten one roll into oval shape using rolling pin.   

Place the paneer filling in the center and make equal slits on both sides and create a pattern by using using the slits on both sides to cover the filling completely.
Grease baking tray or lined with parchment paper and carefully transfer the braided bread into the baking tray. Cover it with towel and let it rise until puffed, for about an hour.

Preheat oven to 180 degrees C.

Beat the egg white and brush a generous quantity over each braid. Sprinkle with sesame or poppy seeds as desired.

Be sure to apply in the cracks and down the sides of the loaf.

Bake at 180 degrees C for about 30-35 minutes, until it is browned evenly.

To test if it is done, tap the bottom of the loaf with your fingers; It should sound hollow. 

Transfer to a rack to cool thoroughly before slicing and serving.

Using a serrated knife, cut into slices.  Serve it along with tomato sauce and Enjoy!

Note:

The baking temperature and time will vary depending on the oven specification and bread thickness.

Instead of paneer, you can try adding different stuffing using, soya, chicken, eggs, meat...