Stuffed veggies cheese bread

 

Stuffed  Veggies cheese Bread - Dominos style 

With the goodness of whole grains.

Ingredients:-

1.5 cups  whole wheat flour

1.5 cups  fine semolina/ Bairk suji

½ tsp rock salt or common salt

2 tbsp  cold butter cut into cubes

1.5 tbsp honey or 2 tsp sugar of choice 

½ cup or 125 ml buttermilk/ chaas/ yogurt plus water

½ cup plus ¼ cup water

1 tsp or 4 grams instant yeast

For filling-

2 tsp oil

1/2 cup boiled corn

1 capsicum chopped finely 

1/4 tsp Salt 

1/8 tsp black pepper 

1/2 tsp mixed herbs or pizza seasoning 

1/4 cup processed cheese

1/4 cup mozzarella cheese

(Substitute mozzarella with processed if are not having it)

seasoning butter-

4 tbsp butter 

Salt to taste ( skip if using salted butter)

Pepper to taste

1/4 tsp Mixed herbs/ bread seasonings or pizza seasoning

Chilli flakes to taste.

Method:-

For filling -

In a pan, take butter or olive oil or any other oil and saute capsicum for a couple of minutes. Add boiled corn and seasonings, herbs. Mix everything well and switch off the flame. Let it cool fully.

Grate both kinds of cheese and keep aside.

For seasoning butter -

In the meantime take 4 tbsp butter, melt it, and add crushed pepper, herbs. Add salt to it if using unsalted butter. Mix well.

For bread -

In a bowl, take ½ cup warm water add sweetener to it and mix. Dissolve yeast into it. Cover and keep aside.

In a bowl, take whole wheat flour, semolina, and salt, mix and make a well in the center.

Now add 2 tbsp very hot water and add it to buttermilk so it is lukewarm to touch.

Pour dissolved yeast and buttermilk water mixture into the well.

Using a spatula mix the flour from the center and then outwards.

Add remaining lukewarm water and garlic paste to the dough. Mix well and cover.

Let this rest for 10 minutes.

Using hand dough attachment of mixer start kneading the dough.

Add in more water or flour if required. Knead for 10 minutes.

Add 2 tbsp cold cubed butter to the dough and knead again for 10 minutes.

Take the dough out on a floured/oil greased surface and bring it together as a ball by greasing hands with oil.  The dough should be soft and pliable.

Grease bowl with oil and keep the dough in it and brush oil on top of the ball. Cover with a damp cloth and let rest for an hour or an hour and a half.

On a silicon mat or clean surface, sprinkle cornmeal or makai ka atta and deflate the dough after first proving.

Divide dough into 2 to 3 portions. Cover and let it rest for 10 minutes. This is called bench resting. You can skip this and start making the bread right away.

Preheat oven at 230 degrees Celsius with both rods on for 10 minutes. It would be better if you can keep the baking pan inside the oven too while preheating. 

Take a portion of dough and roll like chapati using a rolling pin on a floured surface. Make sure to sprinkle loads of cornmeal on the surface so it doesn't stick. 

Now place corn capsicum filling on one half of the circle. Be careful not to place the filling till the edges. 

Place cheese on top of the filling.

Bring the other half over the one with the filling to give it a semi-circle shape. Seal the edges. 

Remove the excess flour from the top.

Take the baking pan from the oven and grease it very well with the seasonings butter we prepared earlier.

Transfer the bread on a well-greased baking tray using a bench scraper or wooden tray (sprinkled with flour)  

Make vertical slits using the knife. 

Brush seasoning butter generously over the top and sprinkle more mixed herbs.

Bake in a preheated oven at 400 F for 15 to 20 minutes till the top is golden brown

Remove from oven and brush more garlic butter on top. 

Serve with cheesy dip and ketchup.

Notes - The actual quantity of water depends on the flour used. You might have to add less or more depending on the flour you use.

In this recipe, I used 1/2 cup buttermilk. 1/2 cup water in yeast and 3/8 cup (1/4 cup plus two tbsp more ) water for the dough. But I always keep flour/water handy to add in the dough as per the requirement. 

We want a smooth dough but it should not be too sticky. But I feel it is better to have it on the sticker side than a drier one as the resultant bread should be moist and juicy.

You can substitute olive oil for butter too in the recipe. 

Also please use fine semolina or Barik or chiroti suji for the recipe. You can substitute some or whole of it with refined flour too. So in that case you can combine whole wheat and refined flour to make this bread.