Braided bread

2016-03-09 18.28.21_wm


Once you get a perfect loaf of white bread then your willingness for trying verity of breads will never stop. This is beautiful, shiny breaded bread, named like this because of its looks. Its not at all difficult.

Braided breads are very easy to make and looks very beautiful. It is a beautiful addition to your dinner plate.


2016-03-09 18.38.05_wm

I love to play with yeast. A tsp of yeast n a cup of flour can give you the freedom of making verity of breads.

It’s a cute addition to my bread collection. Pillow soft, delicate and super shiny braided breads are stuffed with some stir fry vegetables. But it can be filled with any favorite stuffing like chicken, paneer, salami and many more.


2016-03-09 18.38.52_wm


Lets start making this easy, delicious bread ::


For the dough we need :-

All purpose flour – 2 cups

Milk – ½ cup

Milk powder – 2 tbsp

Rapid rise Yeast – 1 ½ tsp

Sugar – 1 tbsp

Salt- ½ tsp

Oil – 2 tbsp

Warm water – ½ cup

For stuffing ::

Mushroom – 1 cup

Small carrot – 2 no

Capsicum – ½ no

Curliflower – few florets

Onion – 2 medium

Garlic- 7-8 pc

Green chilli – 2 no

Chilli sauce – 1 tsp

Tomato sauce – 2 tsp

Chicken masala – 1 tsp

Salt – as per taste

Oil- 2 tbsp


Starting up with kneading the dough.

Combine the yeast, sugar and luck warm milk in a  bowl. Stir it with a spoon to mix all thing together.

Keep the bowl in a warm place and leave it for 10 minutes.

 After 10 minutes, check the yeast solution, it will be frothy by now.

As we are using rapid rise yeast , this can be directly  kneaded with the flour.

Yeast is the hero in this recipe so proofing ensure that yeast will act nproperely. But this step is optional.

Take flour, milk powder, salt in a bowl, mix well. Add the frothy yeast mixture to the flour and slowly mix with the yeast solution with the flour with other hand.

Add warm water to the above mixture and knead well.

You don’t need to add all the water to the flour, add little by little and make a soft dough.

Add tbsp of oil and knead about 10 minutes. Kneading is also important unless you get a nice, soft dough.

When kneading is almost over add rest of the oil and knead for 2 minutes more.

Keep the dough in a large greased bowl , brush little oil on the dough. Cover and keep the bowl in a warm place, till it becomes double in size.

It may take 1- 1 ½ hour.

When dough is rising, lets prepare the stuffing.

Cut all the vegetables into strips. Chop the onions and garlic.slit the green chillies.

Heat Oil in a pan, add garlic and green chillies. Stir for a while.

Add chopped onion and sauté till they turns transulent.

Now add all the veggies and shredded mushroom.

Add salt, chicken masala and fry in high flame for 2 minutes.

Reduce the flame to medium and cover it.

Stir occasionally.When all the moisture evaporate add all the sauce and mix well.

Take out of the flame and let it be cool.

Check the dough, if its rises well, punch the dough and knead it on a floured surface for 5 minutes.

Divide the dough into 2 parts. The size of the dough depends on the requirement.

You can make two big or 3 small breads. sprinkle little flour on the kitchen counter and knead one part dough into oval shape.

Using a sharp knife or pizza cutter, cut the edges and make the shape square.

Lift it onto the baking tin, so that braiding will be easy.

Cut the each side into equal number of strips about 1” wide down each side, leaving the center stuffing portion uncut.



Put stuffing in the center portion and start breading.

Fold the strips of the rolling dough into the center, crisscrossing the filling by alternating strips from each side.

Lightly press ends to seal, straighten out the braid with your hands, if necessary, to straighten.

Repeat the same procedure with another dough.

Preheat the oven at 180’c for 10 minutes.

Before putting the breads into oven brush the breads with milk , sprinkle some sesame seeds on top and bake at preheated oven for 20-25 minutes.

Bake till tops turns nice golden colour.

Brush with little melted butter/ oil.

Enjoy !!


2016-03-09 18.27.51_wm


2016-03-09 18.35.53_wm



Cooking is my passion.i love to play with myriad tastes of spices . I belong to a odiya family by birth but marriade to a bengoli person.the crash of cultures between two families induced me to cook innovatively so as to make everyone happy.

You may also like...

2 Responses

  1. sirisha naidu says:

    Can we use dry yeast for this recipe with the above mentioned process. I tried bread many a times but always a failure.

    • shibani says:

      Yes you can use 2 & 1/4th tsp of dry active yeast instead of instant yeast for above recipe…just follow each step and dont forget to proof the yeast

Leave a Reply

Your email address will not be published. Required fields are marked *