I love braided breads, now my friends would say, what’s the new information in that? No, nothing new about making braided breads, the only thing new is, innovating the fillings and making the bread more scrumptious.
I had mentioned to you earlier that I love this bread that I get here in a bread shop called Grand Plaza and the last time I made the braided bread I wanted to make something similar to that. The bread was surely amazing but the flavour was different and I was still trying to attain that taste. So this time I tried a filling using Marinara sauce and veggies and then used cheese as a filling as well as a topping and I must say that I was happy with what I ate. It was good and very similar to what I get from the bread shop.
The other change that I made this time was that I rolled the crust more thin, cut more braids and kept the spice level a little high. The end result was that it gave me a feel of a spongy, thin crust pizza. The family loved it and the loaf disappeared in a go.
The only problem I faced was, as the winter is setting in, the dough took a long time to rise and did test my patience. If you have any tips to share with me on how I should work with yeast in winter, do let me know.
I used the same measure to make the dough as I had used here and the recipe of marinara sauce used to make the filling can be read here. In the marinara sauce I added about half a cup of boiled corn. Apart from that I used grated mozzarella cheese and chopped capsicum for the filling and topping too.
I followed the same method of making dough and braiding as I did here. I filled it with stuffing of marinara sauce and corn, then sprinkled 2-3 tbsp mozzarella cheese and capsicum.
After the braiding I applied an egg white wash and then sprinkled some more mozzarella cheese and chopped capsicum as a topping.
Let it rise again and then bake in a preheated oven at 190C for 15-20 mins till the crust turns golden in color.
Cool it and cut into slices and serve.Little Food Junction, Alka at Sindhi Rasoi and Cooking With Thas.
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