This month challenge in we knead to bake was Different Shape bread with Savory filling. I decided to bake bread that (shape) attracts the children. The bread recipe, adopted from notquitenigella.
I am quite happy with shape and softness of the bread. With the savory filling and cup of tea this bread is a divine.
Ingredients for Bear Bread : 2 ½ cup of All purpose flour ; 1 tsp Instant yeast ; 1cup of Luke warm water ; 2 tbsp of Honey ; 20 gms of soften butter ; tsp of Salt ; 1 egg for glaze (optional) ; few pepper corns for eyes / nose
Ingredients Paneer (Indian cottage Cheese) filling : 150gms of Paneer crushed ; 1 small Onion (finely chopped) ; ½ Capsicum (finely chopped) ; 1tsp Chilly powder ; 1tsp Oil ; ½ tsp Tomato sauce ; Salt to taste
Bear Bread preparation : In the bowl add honey, yeast, salt and water and mix. Allow the mixture to sit for 10 minutes in a warm place.
Add flour little by little to make dough. Add butter and start knead the dough till become soft.
Shape the dough into a ball and cover with cling wrap and allow it to rise for double in size. (may take up to one hour)
In the meantime, let’s do the filling…… In pan add oil, sauté onion and capsicum till onion changes to pink color then and chilly powder, sauce, salt, paneer and stir for 1-2 min or till all combine well and dry.
Now back to the Bread dough……remove the cling wrap and punch down the dough and knead for a minute.
Shape the dough into eight equal small balls (keep some dough for nose and ears) Roll the dough into 3 inch disc keep 2 to 3 tbsp. of filling and close. Try to maintain the ball shape even after filling.
Now prepare the ears and nose and fix them. Also fix the pepper corn for eye and nose. Keep the bears on a greased baking tray and cover with the damp cloth for about 45 min.
Those who don’t like egg and glaze, they can bake the bread at 180°C in a preheated oven for 10-15 minutes.
Those who don’t mind egg in the bread, they can glaze the bread with beaten egg, just before baking. The Glazing will give the fabulous finish.
