The idea for stuffed bread was inspired by the bread we had at the nearby bakeries. A little stuffed bread is exactly what I want as a snack in the afternoon.
I love to re-create a bread recipe with different toppings or add on. Bread baking is a satisfying and challenging project I truly enjoy.
For this recipe, the filling is sandwiched in between the dough. The filling will be different everyday, based on what's in season and its availability in our pantry. The possibilities are endless. You can even make half the bread savory and the other half sweet.
Serves : 3-4
2 cups all purpose flour
1 tablespoons sugar
1.5 tsp instant yeast
1/4 cup melted butter
1/2 cup + 1 tablespoon warm milk
1 medium banana mashed
1/2 tsp salt
4 medium banana sliced
2 tablespoons brown sugar
2 tablespoon all purpose flour
1/4 tsp salt
Place flour, salt, yeast and sugar in a mixing bowl.
Combine milk, butter and banana, add this mixture to the flour and forms into soft dough.
Place the dough onto floured board, knead by hand for 10 minutes.
Transfer onto oiled and covered bowl, let rise into double for 1-1.5 hours.
Combine all ingredients for filling.
Punch dough down, divide dough into 4 equal balls.
Roll these out one at a time into 7 in round about 1/4 in thick on floured work surface, transfer onto baking sheet.
Divide the filling into two, place one portion into the middle of round dough.
Cover the filling with another disc, using your thumb and fingers, press the two pieces of dough firmly together. Press the edges with fork, prick a couple of holes in the bread. Repeat the same with the other set of dough. Let sit for 30 minutes. Towards the end of rising time, preheat oven @ 180C.
Brush the top with milk, bake until golden brown for 20 minutes. Transfer onto rack to cool.
Linking to Yeastspotting 4-20-12