Here is an interesting bread made with vegetables and cheese. Yangpabbang is a savory Onion Bread native to Korea. This bread looked very simple with onions and red capsicum. Unfortunately I couldn't find red peppers in time to make this bread. So I replaced them with green bell peppers. I also added little oregano spice mix in the bread to make it more interesting.
I made this bread with a mix of wheat flour and all purpose flour. The outside is a little crunchy, while the inside is chewy and soft. We need to be careful that the bread has cooked properly. Since there is a stuffing inside, the flour surrounding the stuffing will take some time to get cooked.
This bread generally has onion, bacon, and cheese inside but I made the vegetarian variation. I guess non-veg would be more interesting. It can make a great meal with the addition of a salad or sides. With his mega marathon I learned many new breakfast items.
Recipe Source: Varada's Kitchen
Country: Korea
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:
Green Bell Pepper – 1 small
Onion -2
Pepper and Salt – To Taste
Cumin Powder – 1/2 tsp
Mozarella cheese - 3 tbsp
Oregano seasoning - 1 tbsp
Method:
- 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.
- Mix mozarella cheese with this mixture of vegetables.
- Take the proved dough to counter, press to release gas.
- Shape and roll it into a rectangle.
- Place 3/4th of 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.
- 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!
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75