Stuffed Bread Loaf | Foodomania

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Stuffed Bread Loaf

Aug 07, 2012         10 comments.

Mmmm.. I love fresh bread! I especially love fresh homemade bread. I especially love fresh homemade stuffed bread! And if it is something I made, then I’m a little biased! 😀 But the other humans in the house loved it too. So you’re safe, if you wanna follow my recipe! 😉I recently bought a packet of Instant Yeast. And my! How simple it is to use than proofing active dry yeast?! If you’re serious about bread baking, then I insist you go get yourself some Instant Yeast. (For Mumbaikers – Continental at Crawford stores a 500 gram packet)


Makes – 1 loaf
Preparation Time – 2 hours
Bake Time – 30 minutes


For the DOUGH
300 grams All purpose flour (1.5 cups)
2 teaspoons Instant Dry Yeast
1 teaspoon Sugar
1 teaspoon Salt
100 ml Olive Oil (or any veg oil) (1/2 cup)
130 ml Warm Water

1/4 cup Onion
1/4 cup Tomato
1/4 cup crumbled Cottage Cheese (paneer)
2 cloves Garlic
2 finely chopped Green Chilies
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon vegetable oil


1. In a large mixing bowl, mix warm water, sugar, salt, yeast & olive oil.

2. Add the flour little by little and keep mixing until you get a dough

3. Knead for 8-10 minutes until you get a smooth dough.

4. Cover with a damp cloth and let the dough rise for 45 minutes – 1 hour. (It should double in size)

B) The STUFFING – make while the dough rests
1. Heat 1 teaspoon oil and add chopped chili and garlic.

2. Once the garlic turns brown, add the onions and sauté until they acquire a light brown color.

3. Add the tomatoes & cook for 1 minute

4. Add salt and pepper and cook until the stuffing has reduced to 3/4th or half its size.

5. Remove from flame, add crumbled tofu or paneer and mix well. Keep aside.

C) Making the LOAF
1. Keep your dough & stuffing ready.

2. On a flat surface, sprinkle some dry flour & roll the dough into a 1/2 inch thick long rectangle. It doesn’t have to be perfect.

3. Leaving half inch on all sides, spread the stuffing over the dough.

4. From the side closest to you, start rolling the dough into a tight loaf. Cut of the excess dough on the sides.

5. Again loosely cover & let the dough rise for 40-45 minutes.

6. Brush it lightly with melted butter (I used garlic butter). With a knife, make shallow cuts across the loaf.

7. Bake it in PRE-HEATED oven at 200 C for about 30 minutes.
8. Let it rest in the oven for 5 minutes. Remove on a cooling rack & let it cool completely. (takes about 30 minutes)

*Notes *
– A mistake I did was cut the loaf along the diagonal cuts I made before baking. Hence, the pieces I got were too long. Cut the loaf horizontally for a better and smaller piece!
– I also rolled the dough a tad bit thinner that what I planned. It is advisable to roll at least 1/2 inch thick so that the stuffing stays inside.
– The stuffing can be anything of your choice, really. I used up the left over veggies. But you can make anything you fancy.
– You have to let the loaf cool completely before cutting. If you attempt to cut the hot loaf, you may end up disintegrating the bread.
– I used Instant Dry Yeast. If you have Active Dry Yeast, you will have to proof the yeast before you use it. Here’s how you proof dry yeast.

10 Comments on “Stuffed Bread Loaf

  1. this looks lot of work here and ok i m asking silly question but what is difference between active yeast and instant yeast
    err i think u didnt link to the page how to proof active yeast

    sorry yaar u knw na i m total zero in all this so still trying to learn before i become good in this

    and this yeast packet it wud be available at any mall stores right

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