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Stuffed Bread Loaf

Ingredients

For the DOUGH

300 grams All purpose flour (1.5 cups)
2 teaspoons Instant Dry Yeast
1 teaspoon Sugar
1 teaspoon Salt
100 ml Olive Oil (or any veg oil) (1/2 cup)
130 ml Warm Water

For the STUFFING

1/4 cup Onion
1/4 cup Tomato
1/4 cup crumbled Cottage Cheese (paneer)
2 cloves Garlic
2 finely chopped Green Chilies
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon vegetable oil
 
Method

A) The DOUGH
1. In a large mixing bowl, mix warm water, sugar, salt, yeast & olive oil.
2. Add the flour little by little and keep mixing until you get a dough
3. Knead for 8-10 minutes until you get a smooth dough.
4. Cover with a damp cloth and let the dough rise for 45 minutes - 1 hour. (It should double in size)

B) The STUFFING - make while the dough rests
1. Heat 1 teaspoon oil and add chopped chili and garlic.
2. Once the garlic turns brown, add the onions and sauté until they acquire a light brown color.
3. Add the tomatoes & cook for 2 minutes
4. Add salt and pepper and cook until the stuffing has reduced to 3/4th or half its size.
5. Remove from flame, add crumbled tofu or paneer and mix well. Keep aside.

C) Making the LOAF
1. Keep your dough & stuffing ready.
2. On a flat surface, sprinkle some dry flour & roll the dough into a 1/2 inch thick long rectangle. It doesn't have to be perfect.
3. Leaving half inch on all sides, spread the stuffing over the dough.
4. From the side closest to you, start rolling the dough into a tight loaf.
5. Again loosely cover & let the dough rise for 40 minutes.
6. Brush it lightly with melted butter (I used garlic butter). With a knife, make shallow cuts across the loaf.
7. Bake it in PRE-HEATED oven at 200 C for about 30 minutes.
8. Let it rest in the oven for 5 minutes. Remove on a cooling rack & let it cool completely. (takes about 30 minutes)
 
*Notes *
- A mistake I did was cut the loaf along the diagonal cuts I made before baking. Hence, the pieces I got were too long. Cut the loaf horizontally for a better and smaller piece!
- The stuffing can be anything of your choice, really. I used up the left over veggies. But you can make anything you fancy.
- You have to let the loaf cool completely before cutting. If you attempt to cut the hot loaf, you may end up disintegrating the bread.
- I used Instant Dry Yeast. If you have Active Dry Yeast, you will have to proof the yeast before you use it.
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