Korean Onion Bread / YangPaBbang Recipe

If you are a regular reader, you might know that I am part of Bread Bakers group and we bake a bread every month on a theme selected by the host. This month it is Karen of Karen’s Kitchen Stories. And her theme for this month is root vegetables. We can bake any bread using any of the root vegetables like onions, shallots, carrots, ginger, turnips, radishes or potatoes. As I did a potato roll last month, I was looking for some other vegetable to be used. There is one recipe which is so famous among the BM group and it is Korean Onion Bread. Varada posted it first and Srivalli and Pavani also posted it. Even I wanted to try it. I loved Valli’s version of adding coloured bell peppers. And for the cheese, I used paneer instead of mozarella in the original recipe.

Actually the original recipe uses some meat but Varada had used bell pepper instead. I went for the ingredients I had at hand. As I didn’t have mozarella, I used crumbled paneer.And for the topping, as there was no cheese to bring the onions together they just fell apart after baking. So if you have cheese, do not omit it. You need it to bring the ingredients together. Even without the cheese topping, the bread was so delicious. The baked onions and bell peppers gave a nice sweetness. And I would recommend to toast the bread slice before serving. And serve it topped with tomato ketchup. We had a filling dinner on that day. I used half wheat flour and half maida. You can even use wheat flour for the whole recipe and I am sure it will be an awesome healthy bake.

Recipe Source: Varada’s Kitchen

Ingredients:

For The Dough:

Butter – 2 tbs

Luke Warm Milk – 1 cup

Wheat Flour – 1 cup

Maida/ All Purpose Flour – 1 cup

Salt – 1 tsp

Instant Yeast – 1 tsp

For The Filling:

Red Bell Pepper – 1 small

Yellow Bell Pepper – 1 small

Onion -2

Crumbled Paneer – 1/2 cup

Pepper and Salt – To Taste

Cumin Powder – 1/2 tsp

Coriander Leaves – 2 tbs

Procedure:

In a bowl mix together flours, salt, yeast and mix well.

Add butter and milk and mix to form a soft dough.

Knead the dough for 5 minutes until smooth and elastic.

Cover with cling film and set aside until double.

By the time the dough is proving, make the filling.

Mix the onions, bell peppers, salt, pepper and cumin and set aside to sweat.

Remove the vegetables and discard the water.

Take 1/4 th of this filling and set aside.

To the remaining filling, add paneer and mix it well.

Take the proved dough to counter, press to release gas.

Shape and roll ity into a rectangle.

Place the filling in the middle and bring both the sides on the filling.

Pinch the sides and place it seam side down in a greased loaf pan.

Top the bread with the remaining filling and sprinkle 1/4 cup of shredded mozarella on top.

Cover and set aside for 20 minutes.

By the time it is proving for the second time, preheat oven to 200°C.

Bake the bread for 35 – 45 minutes. If you feel that the topping is going very dark, place an aluminium foil on top and bake.

Remove from oven and let it cool for five minutes.

Transfer the bread to wire rack and allow it to cool completely.

Slice it up, toast and enjoy!

Korean Onion Bread Recipe

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Ingredients

  

For The Dough

• Butter - 2 tbs
• Luke Warm Milk - 1 cup
• Wheat Flour - 1 cup
• Maida/ All Purpose Flour - 1 cup
• Salt - 1 tsp
• Instant Yeast - 1 tsp

For The Filling

• Red Bell Pepper - 1 small
• Yellow Bell Pepper - 1 small
• Onion -2
• Crumbled Paneer - 1/2 cup
• Pepper and Salt - To Taste
• Cumin Powder - 1/2 tsp
• Coriander Leaves - 2 tbs

Instructions

 

Procedure

• In a bowl mix together flours, salt, yeast and mix well.
• Add butter and milk and mix to form a soft dough.
• Knead the dough for 5 minutes until smooth and elastic.
• Cover with cling film and set aside until double.
• By the time the dough is proving, make the filling.
• Mix the onions, bell peppers, salt, pepper and cumin and set aside to sweat.
• Remove the vegetables and discard the water.
• Take 1/4 th of this filling and set aside.
• To the remaining filling, add paneer and mix it well.
• Take the proved dough to counter, press to release gas.
• Shape and roll ity into a rectangle.
• Place the filling in the middle and bring both the sides on the filling.
• Pinch the sides and place it seam side down in a greased loaf pan.
• Top the bread with the remaining filling and sprinkle 1/4 cup of shredded mozarella on top.
• Cover and set aside for 20 minutes.
• By the time it is proving for the second time, preheat oven to 200°C.
• Bake the bread for 35 - 45 minutes. If you feel that the topping is going very dark, place an aluminium foil on top and bake.
• Remove from oven and let it cool for five minutes.
• Transfer the bread to wire rack and allow it to cool completely.
• Slice it up, toast and enjoy!