Skip to main content

French bread

challah "french bread"with mushroom cheese 
garlic filling

3 cup  flour
1/4 cup+ 1/4 tsp sugar
1/4 cup oil
11/4 cup water
1/2 tsp salt
21/4 tsp dry yeast
1tsp mix hearbs
milk for shine

For dough :
Dissolve yeast and 1/4 tsp sugar in lukewarm water and keep aside for 10 min.
Add all the other things together and make a dough with swollen yest .
knead dough until stiff and smooth (15 minutes) . If the dough is too soft add flour, if the dough is too firm, add water.
Put dough into a large , oiled bowl . Then turn the dough over so the top of the dough will also be oiled cover the dough and put in a warm place and let it rise until it doubles in size. punch the dough down to remove air pockets and the let it rise for another half an hour.
divide the dough into 5 balls and roll it and make a rectangular shape. give 6 cuts on the left and right rim of the rectangular shaped dough. fill the center with mushroom cheese filling and braid a challah.
pre heat the oven for 350°F. now glaze challah with milk. now bake challah till brown but not too dark.
i usually bake it for 20 minutes.
remove the challah from the baking pan immediately and place on a wire rack to cool.

*For mushroom cheese filling-
1/2 cup chopped mushrooms
1/4 cup chopped onion 
1 tsp crushed garlic
1 tsp green chilli
black pepper and salt per taste
4 tbsp parmesan cheese
2 tbsp butter
4 tbsp milk

heat butter in a wok and add garlic and onion and saute till the color changes. add mushroom and green chillies. saute for a minute and add salt and pepper . mix well and add cheese and milk to give a saucy texture. Fill it in the challah . 


Shurik said…
Thanks for this. I hope its ok with you if we paste a link to your recipe here:



Popular posts from this blog

Chena murki ( A Bengoli sweet ) / How To Make Chena Murki

Indian sweets are incomplete without Bengoli sweets . Sweets occupy an important place in the diet of Bengalis and at their social ceremonies. It is an ancient custom among both Hindu and Muslim Bengalis to distribute sweet during festivals.  The sweets of Bengal are generally made of sweetened cottage cheese (chena), unlike the use of khoa (reduced solidified milk) in Northern India. Some important sweets of Bengal are ... Shôndesh, roshogulla, chena ladoo, chum chum etc. etc.  Bangoli sweet preparations are not very difficult but little tricky just follow steps properly and you will get wonderful results. Chena murki is one of them , Chena murki is a Bengali sweet, which has coatings of sugar on it. Preparation of chena murki is very easy and less time taking. The ingredients that are the requirements of chena murki recipe are very basic and are mostly available at homes. The sweet is in the shape of cubes. Chena murki recipe is very simple and this sweet can be prepared easily by foll…


Turnips are called Shalgam in Punjabi/Hindi, Gonglu in Punjabi and Gogji in Kashmiri. They are mild in taste and absorb spices well. We love it in various forms. Shalgam is a winter vegetable and is a popular recipe from Punjabi cuisine. Shalgam (Turnip) belongs to the radish family. Shalgam ki sabzi is very good for health as it is very low in calories and fat, and a good source of fiber and several vitamins like Vitamin C, Vitamin B, VitaminB3, Vitamin B6. Gur is Hindi/Punjabi for jaggery.  This creamy version from Punjab is one of our favourites.
This recipe is from my mother in law's cook book , my mom In law was an excellent cook and being a panjabi, her excellency was panjabi cuisine. She was excellent at cooking all panjabi dishes like sarson ka saag, makkai ki roti, gur ke chawal  or any vegetable like turnip or kormas, . I have learnt almost all panjabi dishes from her and I really wanted to thank her for that , today whatever I make related to punjab reminds me of her . Lov…

Gur chana / jaggery coated roasted chickpeas

Very tasty, crunchy yet healthy snack for kids, full of protein . I often make this crunchy delight for munching. 
 Jaggery Coated roasted chickpeas