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Preparation Time : 60
Cook Time : 60
Total Time : 120
For Bread - all purpose flour (maida) 2 1/2 cups
instant yeast 1 tsp
sugar 1 tsp
salt 1 tsp
beaten egg (room temperature egg, keep 2 tsp aside for egg wash) 1 nos
olive oil ( unflavored oil) 1/4 cups
softened butter 1-2 tsp
warm milk 1 cups
warm water 1/2 cups
For Spinach Corn Stuffing - Spinach leaves chopped 1 bowls
frozen and thawed corn 3/4 cups
garlic cloves minced 3-4 nos
olive oil 1 tbsp
butter 2 tbsp
all purpose flour 2 tbsp
dried oregano 1 tsp
green chili paste 1 tsp
salt and black pepper 1 tsp
cream 1/4 cups
milk 1/4 cups
Parmesan cheese 2 tbsp
grated pepper jack/mozzarella/provolone cheese 1/2 cups
For Stuffing:Heat a saucepan with 1 tbsp butter and oil. Once it's heated, add corn, chili paste, and garlic. Stir well for couple of minutes.
Add spinach and sauté well till it's wilted down. Add all the seasoning and stir well.
Now add remaining flour and butter and combine it well with the veggies. Cook for about a minute constantly.
Add milk and cream stirring continuously while adding the liquids to prevent clumping. Stir well. Adjust any seasoning as per taste.
Add Parmesan cheese and blend it well with the sauce.------------------------------
For Bread:In a big bowl, combine 1 cup of flour with yeast , sugar, and salt. Give it a whisk.
In a small bowl, combine warm milk, egg, and oil. Stir.
Pour the milk in flour mixture and give it a good whisk and get the flour together.
Add remaining flour 1/2 cup at a time till all is used up. The dough may look dry, so add little warm water at a time to loosen the dough and make it soft, elastic, and most importantly sticky.
Once the dough comes together (should be sticky), transfer it to a clean flour dusted surface/platform. Now knead the dough for at least 5 minutes. While kneading, add little butter and keep kneading the dough till its smooth and elastic (finger when pressed in dough, the dough should spring back).
Form a round ball of dough. Oil it well and place it in a greased bowl. Cover the bowl with kitchen towel or cling film and place it in a warm place for the dough to rise. Leave it to rest for an hour.
After an hour, remove the towel and punch down the risen dough gently to release air.
Transfer the dough to the same flour dusted platform and make equal sized balls of the dough. First cut it in half, then quarters yielding 12 sections.
Make round balls of each dough and pinch loose edges of each ball and bring it together and roll the dough between the palms of your hands to achieve a smooth look.
Flatten the dough in a small circular shape (as big as puri). Sprinkle tablespoon of grated cheese on only half of the circle. Top it with tablespoon of spinach corn stuffing. Fold the other half (half moon shape) and pinch the two ends and join it together (may need little water or egg wash to seal the ends).
Place these petals in a round cake baking tin and arrange them in a circular manner. Cover the petals again with kitchen towel and place in warm place to rise for another 30 minutes.
Meanwhile, preheat oven to 375 deg F (180 deg C).
Brush the petals with egg wash. Bake the bread for 30-35 minutes till it's golden in color.
Remove from oven and cool for 5 minutes.
Transfer to wire rack to cool thoroughly.Best served warm.
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