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Thursday, November 30, 2017

Caterpillar bread (stuffed bread )

Happy thanksgiving!

Finally posting a recipe which was long due since we made this thanksgiving to mimic the vegetarian version of the stuffed bird. We made this after a long time and it turned out very soft  and appreciated by our guests for thanksgiving dinner. The bread dough was made by husband who likes making different varieties of bread.
We did not take a lot of pictures for the one made for Thanksgiving dinner.

Ingredients:
Gluten                     - 1 cup
Wheat flour            - 1 1/2 cups
Bajri flour                - 3/4 cup
Yeast                        -  1 1/2 tbsp 
Salt                           -  1 tsp
butter or spread     -  1 tbsp
Milk                           - 1/2 to 1 cup


Stuffing for Thanksgiving dinner loaf:

Sweet potato            -  1 small (peeled)
Onions                       -  1 small (red/white/ pink)
Pablano peppers      -  1/2 of a big
Celery                         - 1 stalk
Carrots                       - 1 small (wash and peel)
Ginger                        -  1/2 inch piece (chopped about 1 tbsp)
Garlic                          - 4-5 cloves
Mushroom                - 1 big portobello
Salt                             - as per taste
Oil                              -  2 tsp
Spices of choice


Stuffing for post Thanksgiving weekend breakfast:

Leftover green beans stir fry  - 1 cup

Steps to make the bread dough:

Mix the dry ingredients together in the food processor and gradually add the milk and butter so that they blend well to form a smooth soft dough.  Knead for a coupleof minutes by hand or run it for a minute on the dough setting in the processor. Place it in a vessel and set it in a warm place covered until it doubles. We left ours overnight.
While the dough is rising , the stuffing can be prepared.

Stuffing:

Wash and finely chop the vegetables. Heat oil in a pan and saute well with salt and spices of choice. For the mixed vegetable stuffing I used coriander powder, black pepper powder and turmeric powder. Cook well covered with little to no water. The stuffing should be dry.
The green beans stir fry was made by a friend for Thanksgiving dinner.


Asembling the stuffing inside the bread:

Once the dougn doubles knead it with hand for a minute and divide into 2 parts.
Roll out the dough with a rolling pin to about 1/4 inch thickness. We rolled it in an oblong shape as  in the picture below.
Make lines on one side as shown below.


Preheat the oven to 400 F while getting the bread ready for baking.
Place the stuffing on the side without the cuts and fold as in the images below. Initially folding the uncut side and then the cut side. The dough will be sticky enough so that the strips will stick onthe uncut end.



Place on an aluminum foil or greased baking tray until well done. Took about 35-40 minutes for us. The tops and sides will be light to dark brown evenly.  In between while baking turn over and brush milk/oil mix to avoid drying on the outside. 
Switch off oven and let it cool on the oven rack for about 10-15 minutes. 

Take it out and let it rest for sometime until warm enough to touch. Then cut them and serve as such or with cheese or any favored sauces.


Bread made on Thanksgiving. This one has the stuffing in the center and then the dough folded over it.



Tips :

1.Thegluten proportion is vital in this recipe as that privides the stickiness for sealing and texture forthe bread.
2. The stuffing can be your choice as long as it is well done and dry.