Mashed veggies stuffed in bread, rolled in swirl pattern. Mostly these swirl breads are either stuffed with sweet cinnamon or herb filling with mine being an exception… i have stuffed with our Indian style veggie filling. The primary idea was adapted from Original Recipe – ” Herb Swirl Bread” “Taste of Home” Holiday & Celebration Cookbook, modified to our Indian style!
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| Ingredients-1 | |
|---|---|
| 1 & ¾ cup | All-purpose flour |
| 1 tablespoon | Sugar |
| 1½ teaspoon | Active dry yeast |
| ½ teaspoon | Salt |
| ½ cup | Water (warm) |
| 1 tablespoon | Oil (for dough) |
| 1 teaspoon | Cornmeal |
| 2 teaspoons | Oil (for brushing) |
| Ingredients-2 | |
|---|---|
| ¼ cup | Onion (finely chopped) (optional) |
| 1 medium size | Potato |
| 1 medium size | Carrot |
| ¼ cup | Green peas (frozen) |
| 2 small | Green chili (finely chopped) (medium) |
| 1 teaspoon | Ginger & garlic (finely minced) |
| 1 pinch | Turmeric |
| ¼ teaspoon | Salt (for stuffing) |
| 1 teaspoon | Oil (for sauteing) |
In a large bowl, combine all purpose flour, sugar, yeast and salt. Add warm water to this and mix well, roughly form a dough ball and knead about 15 minutes to make it pilable. Grease a bowl with oil and place the dough drizzling oil over it. Cover and let rise in a warm place until doubled, about 1 hour.
While the dough rest, lets make the stuffing. Boil cubed potatoes, carrots and green peas in enoguh water. When done drain, mash and keep aside. Now heat oil in a pan (table-2), fry the onions along with minced green chilies, ginger and garlic for few minutes. Add the mashed veggie along with turmeric and salt. Cook for 2 minutes and switch off. Let this cool completely.
After an hour, the dough rises and doubles in volume.
Punch down and roll out to a rectangular shape.
Spread the mashed veggie paste and drizzle some oil over it.
Roll the dough sheet from one corner and seal the seam.
Grease a baking sheet, sprinkle little corn meal and place the dough seam side down. Make diagonal slits using a sharp knife. Brush with oil on all sides.
Cover and let it rise for another 1 hour.
Again the dough doubles as shown in the picture.
Bake at 375F for 30 minutes or until the crust turns golden. Remove and let it cool on a rack for 20 minutes and cut them into desired size loaves. Serve with choice for dipping sauce or simply with cup of tea.
Notes
- Better when had fresh. Refrigeration upto 2 days. Can be reheated in microwave for few seconds.
- Yeast used: Red Star Active dry yeast
- Yield: Makes 10″ size loaf.
- Original Recipe – ” Herb Swirl Bread” adapted from “Taste of Home” Holiday & Celebration Cookbook, modified to suit my taste. Source : Taste of Home Magazine
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