Name: Mushrooms, Assorted Veggies stuffed Whole Wheat Cheesy Bread Loaf recipe by Anju Bhagnari at BetterButter
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 8
Ingredients: For the Stuffing- 1 packet mushroom, cleaned by soaking in boiling water and cut in half; 2 cubes Amul proccessed or Mozzarella Cheese ( Same Quantity ); 2 Green capsicums, chopped finely; 2 tomatoes, chopped; 2 medium sized onions, sliced thinly; 2 tablespoon tomato ketchup; Salt to taste; 1 Teaspoon Red Chilli Flakes; 1 teaspoon dried oregano; 3 tablespoon oil to cook the veggies stuffing; For the bread- 3 cups whole wheat flour; 1 1/2 cups Water; Salt to taste; 1 1/2 teaspoon yeast; 1 1/2 tablespoon sugar; 4 tablespoon oil; 2 tablespoon melted butter or milk to brush the top

Ingredients Serving: 8

For the Stuffing- 1 packet mushroom, cleaned by soaking in boiling water and cut in half
2 cubes Amul proccessed or Mozzarella Cheese ( Same Quantity )
2 Green capsicums, chopped finely
2 tomatoes, chopped
2 medium sized onions, sliced thinly
2 tablespoon tomato ketchup
Salt to taste
1 Teaspoon Red Chilli Flakes
1 teaspoon dried oregano
3 tablespoon oil to cook the veggies stuffing
For the bread- 3 cups whole wheat flour
1 1/2 cups Water
Salt to taste
1 1/2 teaspoon yeast
1 1/2 tablespoon sugar
4 tablespoon oil
2 tablespoon melted butter or milk to brush the top

Instructions

The Stuffing preparation- In a heavy bottom pan, take3 tablespoon oil and add all the vegetables , sliced mushrooms, 3 and cook on low flame for about 10-15 minutes.
Once the vegetables turn soft, add the salt, oregano, red chilli flakes, tomato ketchup.
Let the stuffing stay in the hot pan till the bread dough is being made.
For the Bread- Proof the yeast by warming up half a cup of water for 4-5 seconds on low flame till lukewarm. Add sugar and mix it till it dissolves. Sprinkle the yeast and leave undisturbed for 10 minutes.
Take the flour in a deep container or bowl. Add the remaining 1 cup water, Salt, 4 tablespoon oil and the activated yeast.
With the hand beater, knead the dough for about 8 minutes. Take breaks in between the kneading, to rest up the beater so that it doesn't heat up too much. Keep on scraping the dough from the sides too.
Once, the dough comes together, do the window pane test to check for doneness.
Hold a small piece of dough and stretch it against the light. If cobweb like design is seen, the bread dough is done.
Cover with a lid and keep in a warm place for doubling of the dough. It will take anything between 1.5 to 2 hours depending upon the weather.
Once the dough doubles up, punch it gently once and remove on the kitchen platform.
Using a rolling pin spread half of the dough to the thickness of the bread that you want.
Place this layer in a greased, rectangular cake tin or a greased baking tray.
Spread the vegetable stuffing all over.
Sprinkle grated cheese on this vegetables layer.
Again roll the remaining dough just like the previous one and place it on this stuffing layer.
Keep this in a warm place for about 30 minutes for rising.
After 20 minutes, preheat the oven for 10 minutes at 220 degrees at Bake mode, with only the lower rod on.
Place the cake tin or baking tray gently in the oven and brush with melted butter or milk.
Bake for about 25-30 minutes.
Also, to get golden brown top, put on the top rod on too for the last 5 minutes.
Cool the bread for a while in the tin and then demould by inverting it over a large plate.
Serve hot.

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