YangpabBang

For the penultimate day of this series, I hurriedly baked this colorful bread. This bread is from Korea and probably is meat based. I have followed this recipe almost as is from Varada's space. She has used colored peppers and onions and made a delightful bread.

The day I baked this bread, I was in a hurry to take the pictures before the sun light disappears and made a blunder of slicing it while it was still hot. So the bread turned out a little soggy. But it tasted awesome when toasted the next day.


YangpabBang

Recipe Source here
Ingredients - 

Bread Flour 1 cup
Whole Wheat Flour 1 cup
Vital Wheat Gluten 2 Tbsp
Salt 3/4 tsp
Butter at room temperature 2 Tbsp
Warm Milk 1 cup + more if needed
Sugar 1 Tbsp 
Active Dry Yeast 1 1/2 tsp
For the Filling - 
Red Onions, sliced 2-3 Tbsp
Colored Bell Peppers, sliced 1 cup
Fresh Mozzarella Cheese 1/4 cup
Salt as needed
Red Pepper Flakes as needed


YangpabBang

Method Of Preparation -
To prepare the Dough - 

In a bowl of warm milk, add sugar and yeast. Set aside for the yeast to froth up.

In a stand mixer bowl, add the flours, gluten, salt and butter. Rub the butter into the flours.

Pour in the yeast solution and knead to a soft and pliable dough.

Place the dough in a well oiled bowl, cover and set aside in a warm place to double.

To Prepare the filling - 
Place the sliced vegetables in a colander and sprinkle salt. Let them sweat a little bit. Pat dry the vegetables and mix in crumbled mozzarella cheese.

To Prepare the Bread - 
After the dough has doubled, transfer onto a clean and floured work surface. 

Roll into a thick rectangle.

Place the filling in the center and fold in the sides and seal the edges.
YangpabBang - prep

Transfer the loaf onto a greased loaf pan, cover and set aside for 30 minutes.

Sprinkle the remaining filling on the top of the bread.

Preheat the oven to 375 °F. Bake the bread for 45 minutes.  Switch off the oven.

Leave the bread in the oven for another 10 minutes.

Remove and let it cool for a few minutes. Invert onto the cooling rack, slice upon cooling.

Serve it toasted.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75




Preparation Time 25 minutes + Resting time 2 1/2 hrs + Baking time 55 minutes
Makes a 9 inch loaf.

9 comments

  1. Sowmya :) Says:
  2. Same pinch Harini. I baked the same one from Varadha's blog. Yours has turned out so beautiful and colourful. Looks yum yum

     
  3. Priya Suresh Says:
  4. I have bookmarked this bread long back and this was my first choice for Y as well, now i feel bad for not baking. Seriously want to bake soon.

     
  5. That's one great savory bread. Love that cheese filling. super yum

     
  6. I saw this bread at Sowmya 's and loved it , now I am drooling all over again , beautiful flavors and an awesome pick .

     
  7. Namratha Says:
  8. This is one of my fav bakes from the marathon, glad we baked the same. Looks great!

     
  9. Srivalli Says:
  10. Oh yes this was one of our favorite breads and everybody loved it..yours has turned out so good too..

     
  11. Pavani N Says:
  12. I made this bread few years back and loved it. I remember slicing it hot too because it's just so irresistible ;-)

     
  13. Sapana Behl Says:
  14. Oh my that bread is loaded with the wonderful onion stuffing. Looks nice and even I would not want to wait to cut it as soon as it gets out from oven.

     
  15. Totally love the Onion toppings it is just irresistible!!

     
Related Posts Plugin for WordPress, Blogger...

Search Tamalapaku


Follow me

Follow Me on Pinterest

Tamalapaku on Facebook

Subscribe via Email


Enter your email address:

Delivered by FeedBurner


On Our Menu









Archives

Tamalapaku on Facebook

Followers

Member Of

Top Food Blogs
Town Square Dr.5z5 Open Feed Directory Blog Blog Blog Directory