Egg Masala Stuffed Bread

Recipe No: 138
This recipe makes use of the same Bread dough that was made for Bread Sticks. So if you have tried it with good results then this will be a breeze.

Ingredients                                 Serves 3

• Bread Stick Dough……………1 batch (for recipe click here)

For the Stuffing

• Hard Boiled Egg…………….…3
• Oil……………………………..…..2 Tablespoons
• Onion sliced thin……………..1 ½ Cups
• Ginger- Garlic Paste………...1 Tablespoon
• Green Chilly chopped……….1 small
• Red Chilly Powder…………...1/2 Teaspoon
• Coriander Powder…………….3/4 Teaspoon
• Turmeric Powder…………..…1/4 Teaspoon
• Garam Masala Powder………1/2 Teaspoon
• Pepper Powder………………...1/4 Teaspoon
• Tomato sliced……………….....1/2 Large
• Coconut milk……………………1/4 Cup
• Coriander Leaves chopped...2 Tablespoons
• Salt to taste

Method of Preparation

1. Make a batch of Bread stick dough. Let it double as mentioned in the recipe.

To make the Stuffing

1. Heat Oil in a pan on medium heat, and saute Onion, Green Chilly and Salt till Onion starts to brown along the edges.
2. Add Ginger-Garlic paste and saute till the raw smell is gone.
3. Reduce the temperature to low and add Turmeric Powder, Red Chilly Powder, Coriander Powder, Garam Masala Powder and Pepper Powder and saute for a minute till the raw smell is gone.
4. Add Tomato and cook till it is mashed thoroughly.
5. Add Coconut Milk and the Egg and let it dry out. Check for seasoning and adjust if needed.
6. Switch off the flame and sprinkle Coriander leaves; mix well.

To Make and Bake the Stuffed Bread

1. Roll out the doubled Bread dough into a 12 inch circle.
2. Place the Egg mixture on one end in a row leaving an inch of the  sides. (Please take a look at the picture)
3. Fold the end over the Egg followed by the two sides.
4. Roll it tightly into a log and place in an oiled 9 ½ / 5 inch bread tin, cover it with a damp towel and let it rise for 45 minutes.
5. Preheat oven to 350˚F/ 180˚C with a small pan filled with 2 cups of Water in the bottom rack.
6. Place the Bread on the top rack and bake for 30- 40 minutes or till its top is lightly browned and the internal temperature (Temperature at the middle of the Bread) is 165˚F/ 74˚C
7. Let it cool down slightly on a wire rack .
8. Slice and serve while still warm.

Notes:

• The pan filled with water will produce water vapor that will keep the Bread from drying out.
• If you try to slice the bread while still piping hot it will be very crumbly.

 





Make it, enjoy the deliciousness and 
serve it to your family with love….