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
32 Comments
hi mullai,
i tried this recipe lastnight,the dough didn’t raise within hour so i kept it almost two hours
it raised little bit.after punching it also kept it for an hour.
it cameout o.k but little hard,when i baked it.
thanks for sharing this recipe.
hi Im new to this site. I will try this. I want to know that can i prepare it in microwave baking method.If so let me know the procedure please.ur site is sooooo nice.Thanku
Mohitha, this recipe does not work with microwave, you will need a conventional oven. Thanks.
Hi Mullai,
Can this be prepared with wholemeal instead of plain flour ??
I've already answered this question, pls check the comments below.
Mullai, i tried this y’day but… You have mentioned abt rising, but my dough didn’t rise, also i kept it for 1 hr after making the dough and after stuffing i kept it for 1 hr.
Guess, have to add some baking powder or b/s. Also i followed the same measurements and ingredients as you mentioned. Could you pls tell me where i went wrong ?
Wanted to correct my mistakes and to make perfect Swirl Bread next time…
Onemore thing…Tried, mugalai mutton curry was superb…
Inorder to activate the yeast, it needs perfect temperature and food. Warm water for temperature and sugar for food, if this is mixed properly and kneaded well there would be no problem in rising. Remember if you use hot water then it would kill the yeast, and the dough would never rise. Another point to note is use dry "active yeast" and trying keeping it close to your warm stove. Hope this helps, better luck next time.
Yes Mullai, you're right. I used warm water to dilute the yeast. Yeah, that might be the problem of my dough is not rising. Next time will make it perfectly and get back with results.
sorry
i forget to tell one main thing
that the dough i made with wheat
and am just new to cooking and married life(just 6 months complted)
only by the help of ur website only am surviving in us
thanks and keep posting new innovative recipies like this
hai mullai
this is jayasri again
just now i put this bread in oven
i devide the dough into two
first one i filled sweet(grinded oatmeal biscuit with roasted coconut,cardamom powder with little sugar)
and
sencond i made the stuff as of urs
now eagerly waiting to see the output:-))
and also waiting for my hubby to give
HI Receipe is very nice. I want to know can I use maida flour instead of all purpose flour. what is cornmeal. is it a corn flour
nice one…thanx mullai…
Mullai
I think Kids will surely love this.. I will try this over the weekend as I don’t have yeast and Cornmeal with me. The pictures are so so tempting . can’t wait to try and see.
Lovely pictures and instructions.
R
egs
Jaya
Hi Mullai,
This recipe looks too good. I will surely try it soon.
Just a thought. Can I make bread rolls in the same way by baking using the store bought bread? If you have tried it, please let me know to do the same as in your recipe but using white/brown bread.
Please do post more baking recipes. I would really appreciate it. And once again, Hats Off to your photography skills!!!
Thanks,
Manju
wow mam …good job
thank u mullai
and i tried ur fish tikka it came out very well
and my hubby appreciated me a lot
thanks once again
SARATHA RAVI
really superb mullai!! hats off..wud appreciate for more oven baking reciepes
hai mullai
am so stund with ur recipe
its looks awesome!!!!!!!!!!!!!!!!
i have a doubt what s cornmeal
it s same as cornflour
am very excited to try this
Mullai ma’am, do we need to preheat the oven ? Or simply keep at 375degree and bake for 30 mins.
mullai,
nice veggie swirl bread i will try it
tried out this roll with multiseeded bread flour. it turned out very well.thank you for the recipe.
Dear Mullai,
This recipe is mindblowing and i have a question for u
Can I add maida instead of all purpose flour and can
I substitute corn meal powder with regular flour.
P.S I made murungakkai muttai curry it came out very well!!!
hi mullai,
Great job!
is all purpose flour used in this and our regular maida same?can i use maida in place of all purpose flour?Please let me know……
Thanks
can we use self raising flour or whole meal bread flour for this roll??
Yeah you can, but the flour mentioned above has already got baking powder and soda added.. so the proportion needs to be changed. I just followed the source recipe and cannot help without trying. Baking's very tricky, changes has to be perfect, unless you know for sure… alter the recipe, orelse stick the original. Sorry!!
hi mullai ,i like only sweet but while seeing this i want to eat now itself ,nice.
Ungallala mattum thaan ippadi asathikkite irukka mudiyum!!!!!!!!! really superb……..
Wow mullai great Iam happy that one more interesting dish for my kids, surely will try
hai mullai
can we do it with wheat flour??
and also i think we can try with chicken stuffing also!!?
isn’t it?
Jaya,
Gluten content varies with each flour, so same recipe cannot be used for all the flours. Some content changes… will try and let you know. Thanks for visiting.
Yaroo Baking Avlo theriyathunu sonna mathiri irunthuthu.. but kalakureenga poonga… Pro range-irku :D:D:D