Skip to main content

Stuffed bread with corn and mushroom filling

Today I am preparing a very special Meal for ladies luncheon , it's really wonderful to specially make a meal for ladies ..this is the time when you have to show them all your culinary skills and it becomes more difficult when you know that they all are equally talented . You have to  take it as a challenge, to impress them. And that way you tend to learn so many new things too.
Back to the recipe, today again I am trying to impress them with my baking skills so I am making stuffed bread and simultaneously I am posting a step by step recipe for you all....
I copied this recipe longtime back when I was learning how to bake , so I don't exactly remember which site but ya I have tried it many times and I have never failed. I just wanted to say thanks to the blogger who shared this recipe .

For stuffed bread.....



Ingrediants:


400 gms.......All Purpose Flour/ Maida 
50gm............Butter 
2 tbsp...........Sugar 
Salt to taste
Warm Milk as required
1 1/2 tbsp ......Yeast 
Oil to grease the bowl
2 tbsp............Milk for brushing on top
Sesame Seeds for Sprinkling on top

For stuffing..

2 big ........onion chopped
2 mid........tomato chopped
6-7 ...........button mushroom 
1 small ......green capsicum 
5 tbsp.........corn Carnell's boiled 
1 tsp ..........green chili
1/2 tsp .......italian seasoning 
1 1/2 tbsp ....oil 

Method:

1.Take Warm milk in a bowl. Add in butter to that and allow it to melt down. Now add in sugar and yeast and mix well. Let it stand for 5-7 mins till it rises and fluff ups.(In my previous post I explained the importance of temperature at this stage , again just to remind you that temperature is one of the most important things when it comes to working with yeast. Too hot, and it will kill your yeast. Too cold and it won’t activate it or will make it slow. So very careful about temperature .)

2. Now take flour and salt in a mixing bowl. Pour the yeast water in it and mix well and form into a soft dough.

3. Now grease another large bowl with oil. Put this dough in that and cover it with a wet cloth. Leave it to rise for a couple of hours till they have risen in double.

Dough 1


4. Heat oil in a skillet add garlic and green chilli in it and stir for a minute add onion in it Sauté till turn translucent , add chopped mushroom in it sauté and add tomatoes in it mix well  and add seasoning and salt ,at the end add boiled corn Carnell ,get down from fire and keep aside.

5. Now Punch the air out of raised dough and knead it for 5 mins. This step is very important the more effort you put in kneading more fluffy bun you will get .
cut into equal pieces 

Balls for second rising 

After second rise 
6. Divide the dough into equal portion and form smooth balls out of it. 
Arrange it in a Oiled parchment lined baking sheet and allow it to rise again for 30 mins. This is again a very important stage ' second rising' give some time to your dough balls to rise again double in size . You really need patience when you are making bread . Making good fluffy bread is an art . 

7. Now take each ball and flatten it a little by pressing it with hand , put 1 tsp filling in center of it , close and seal it properly to make a ball again . Repeat same procedure for all the balls. For your convenience I have loaded some pictures . 
Filling 
Fill balls with stuffings
Stuffed Balls
Final look




8. Preheat the oven to 220 Degree C/ 450 Degree  F.

7. Brush the risen dough with milk and sprinkle some sesame seeds in it.

8. Arrange all the balls in a greased cake tin as shown in picture . Bake it for 20-30 mins till the top gets nice colour.

9. Remove it and You can brush the top with some butter if you want and use it accordingly.






For more such recipes visit http://myummmyfoodblog.blogspot.in/





Comments

PUJA SHARMA said…
WOW!!! PERFECT RECIPE I WILL DEFINITELY TRY IT AS SOON AS POSSIBLE ...KEEP POSTING :)
preethi sharan said…
loved the recipe ..was looking for it for a long time
anchal khare said…
i love the way you explain the recipes, it is very easy to understand even for a beginner like me.
sakshi said…
loved the recipie..looking forward to more of these..:)
Full Scoops said…
Looks so delicious!

Popular posts from this blog

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 


Ingredients:

How To Make Perfect Besan ka halwa | Gram flour halwa | prasad

Just another halwa !!!! I am sure you all must be thinking what's the big deal, all halwa are same just few ingredients and halwa ready ....Ha Ha very often I have hard a phrase also HALWA HAI KYA?? Means work is not as simple as halwa ..I always laugh on this phrase because I know when I started cooking, making halwa was not that simple specially BESAN KA HALWA ...sometimes it turns lumpy, sometimes it's  left raw, sometimes over roasted sometimes too dry, and sometimes too liquid ...It took long time to learn perfectly. My father taught me How To Make Perfect Besan Ka Halwa and I have been following the same recipe till now and it never fails ....today I am sharing the same magical recipe with you all and I am sure this Step By Step Recipe Of Besan Ka Halwa will help all beginners who are struggling like i was ...
Besan halwa is a rich, sweet, traditional Punjabi favourite for celebrations and puja. It's also great for curing sore throats. Gram flour halwa enriched with al…

GURWALE SHALGAM ( SWEET AND TANGY TURNIPS) punjabi style

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…