Paneer stuffed Braided Bread Recipe
Paneer Stuffed Braided Bread has a delicious spicy paneer filling and a super soft bread roll, made into a braid which makes it beautiful.
Ingredients
For The Pre Ferment:
- 50 gm Maida/ Bread Flour
- 1 tsp Instant Yeast
- Water as needed
For The Bread:
- 200 gm Bread flour / Maida
- 1/2 tsp Salt
- Water as needed
- 15 gm Butter
For The Stuffing:
- 200 gm Paneer
- Salt – to taste
- 1/3 tsp Red chilly Powder
- 1 tbsp Tandoori Masala
- 2 tsp Vinegar
Instructions
Pre Ferment:
- Mix together flour, yeast and enough water to make a thick dough.
- Cover and set aside for 45 minutes.
Autolysis:
- Mix together 200 gm of flour and enough water to make a thick dough.
- Cover and set aside for 45 minutes.
To Make Bread Dough:
- In stand mixer, take the autolysis dough and pre ferment and run the mixer on speed 1 for five minutes.
- Add salt and butter and run the mixer for five more minutes.
- Transfer the dough to an oiled bowl, cover and set aside for first proving.
- It would take anywhere from 45 minutes to 75 minutes.
- Paneer Stuffing:
- Crumble paneer and add all the ingredients.
- Mix well until everything is incorporated.
Making the braid:
- Transfer the proved dough onto counter dusted with generous flour.
- Roll the dough into a rectangle.
- Place the filling in the centre of the rectangle.
- Slice the sides into diagonal lines on all sides.
- Starting from the smallest side, wrap the stripes alternately on top of the filling.
- Finish the last stripe with a little bit of water so that it doesn’t unravel while proving.
- Place the braid on a prepared tray.
- Allow the braid to prove for 20-30 minutes.
- Preheat oven to 200C.
- Apply milk wash on top of the braid with a pastry brush.
- Bake in preheated oven for 20-30 minutes, until the top is golden.
- Remove from oven and transfer the bread to a cutting board.
- Slice it up and serve hot.