Braided Bread with Paneer Stuffing

Welcome back friends to the start of a brand new year. Yes of course the holidays are over :( but then again 2011 fills me with enthusiasm and hope, all 365 days worth of it!

The mercury is steadily dipping and in the past couple of weeks we've seen some of the coldest weather in my few years in this part of the world... but I'm not complaining... totally loving it sipping hot coffee, getting to wear all the winter gear which have been bought and boxed up for a while, being lazy, cooking only occasionally and enjoyed the holidays to the fullest with family.
Now, coming back to the kitchen, there’s something about baking bread that gives me a high. And when I bake one, my fingers itch to make another one. I still jump for joy when I watch the dough rise, as I did the very first time.
There are hundreds of temptations all over the web that keeps me motivated to bake a new and different kind every time. I have been eying this beautiful braided bread for sometime now and finally tried it this weekend. I was a bit unsure as to how it would turn out, but was not in the least bit disappointed. Of course, I still have got a long long way to go and I don't claim to be a bread baking veteran but I do enjoy my little experiments now and then. My family adores them all… and I graciously take all the compliments :)
My brother is visiting us for the holidays and he was totally *wowed* by what he called one of my masterpieces straight out of an upscale bakery! lol... (he is still getting over the fact that his sis can cook ha-ha)... we had it fresh out of the oven and later pan toasted with some butter and the the whole big loaf was finished in no time... when that happens, I know it was good for sure... loved it!!

Ingredients:

All purpose flour ............................... 1 1/2 cups

Atta or whole wheat flour ................... 1 cup

Rapid rise Yeast ............................... 1/2 tbsp

Oil ............................................... 2  tbsp

Sugar ............................................ 1/2 tbsp

Salt .............................................. 3/4 tsp

Warm milk ...................................... 3/4 cup +  1/4 cup at room temp for brushing (I use 2% milk)

Sesame seeds for topping

For the filling:

Potatoes .................................. 2 large boiled, peeled and cubed small (about 1 1/4 cups)

Paneer .................................... 1 1/2 cup grated

Green peas ...............................1/4 cup

Cumin seeds ............................. 1 tsp

Fennel seeds ............................. 1/4 tsp

Green chillies ............................ 1 chopped

Coriander powder ....................... 2  tsp

Garam masala ............................ 1 tsp

Amchur powder .......................... 2 tsp

Salt ........................................ to taste

Turmeric .................................. 1/2 tsp

Red chilli powder ....................... 1/2 or to taste

Oil ......................................... 2 tblsp

Chat masala .............................. 1 tsp

Hing ........................................ a pinch

Cilantro leaves ........................... 1 tbsp chopped

Method:

1. In a medium bowl mix the yeast, sugar, and milk and set aside in a warm place till it becomes frothy about 10 minutes. Add in the salt and oil. Mix.

2. In a large bowl add both the flours, mix. Make a well at the center and add the yeast mixture little by little.

3. Combine everything using your hand and start kneading. Knead for 5-6 minutes until the dough becomes smooth. While kneading apply some oil on your palm, it helps in kneading and the dough doesn't stick to your hand.

4. Apply oil over the dough and cover with a wet kitchen towel and place it in a warm place. Let the dough rise to double its size, about 1 hour.

5. Gently deflate the dough and knead for a minute. Roll it into a rectangular shape about 15" long. Leaving a few inches from each side, place the stuffing in the center. Leaving an inch from one side, make slanting cuts on either side at equal distance (cut slits on the sides up to the filling. Make sure there are the same number of strips on each side of the filling. Leaving the end closest to the filling attached. "Braid" the strips up over the filling, tucking in loose ends and wrapping the final piece or two under the bread). Let it rise again, about half an hour. Meanwhile cover the bread with a wet cloth to avoid drying.  Brush the top with milk and bake in a preheated oven at 375 deg F for 17-20 mins till the outer crust gets a light golden brown color. Let it cool down to room temperature, slice and serve. Enjoy!

For the filling -

1. Heat oil in a pan on medium heat. Add in the cumin, hing and fennel seeds. Let them splutter.

2. Add green chillies. Stir for a minute.

3. Add the green peas, turmeric, salt and coriander powder and stir for 2 minutes.

4. Add the potatoes and cook for 4 - 5 minutes. Add the red chilli, garam masala and amchur. Mix and add the paneer and cilantro. Add chaat masala. Mix and remove from heat. Allow the mixture cool down to room temperature.

Notes:
1. Be creative you can add different vegetables and also cheese to the stuffing. 
2. It can be kept for a couple of days at room temperature. And can be refrigerated up to a week. 

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