Stuffed Bread With Corn And Mushroom Stuffing

Home Made Bread || Stuffed Bun

Today I am preparing a very special Stuffed Bread for ladies luncheon, it’s really wonderful to prepare a meal for ladies ..this is the time when you have to show them all your culinary skills and it becomes more difficult when you know that they all are equally talented. You have to take it as a challenge, to impress them. And that way you tend to learn so many new things too. Back to the recipe, today I am trying to impress them with my baking skills by making stuffed bread and simultaneously post a step by step recipe for you all.

Fresh homemade corn and mushroom stuffed bread is an absolute treat any day of the week. Especially on a long weekend when you are feeling lazy. This dough is simple and easy to make.

Homemade corn and mushroom stuffed bread are my favourite way to enjoy bread at home! These pillowy, soft pull-apart savoy bread buns are stuffed with a delicious mushroom and corn filling and are made with just a few basic ingredients. I use grated mozzarella cheese, sliced mushrooms and frozen corn kernels for the filling – ingredients that I find extremely handy to keep around.

Stuffed bread recipes are my way to make a great weekend brunch. So, whether you call it mushroom in bread, cheese in bread, or mushroom, corn and cheese stuffed bread, this is one recipe you must try.

How To Use This Stuffed Bread:

This bread is one of my absolute fun treats to take on picnics or short trips. Are you planning a High tea or a ladies luncheon? This is a perfect high tea/ luncheon snack. You can make it ahead of time and get it out of your to-do list. The best part is, you don’t have to eat it fresh, it tastes absolutely delicious when served cold. What’s more, they are very filling, more nutritious than plain old bread rolls and can be had as a meal in themselves. We don’t need anything to accompany these rolls – although they do go well with a salad or a soup on the side.

About Recipe and Ingredients:

• The recipe is simple and easy. I like to use my stand mixer but you can also knead the dough by hand.

• The dough is enriched with butter and it is eggless similar to our challah bread recipes so the baked bread has a good structure and it is eggless too.

• I am using mushroom and corn but you can use almost any filling in this bread from savoury to sweet.

• I love making the dough and letting it prove in the fridge overnight. Although you can use it after second proving/ rising. 

• All-purpose flour – You can use bread flour if you prefer. I am comfortable with all purpose flour.

• Milk – I like to use milk instead of water. It does not just add taste but also makes a nice soft crumb bread.

• Sugar – It’s not much so it won’t sweeten the bread. It helps the yeast but also absorbs some of the liquid, slowing the formation of the gluten strand, which makes this enriched dough just perfect.

• Stuffing – I like to use various stuffings for this bread according to the availability. You can play around with the stuffings – try various combinations of fillings I have suggested few down below.

• Cheese – Personally, I love the combination of processed and mozzarella cheese. Actually, I Just don’t want to overpower the taste of stuffing by a adding too much of cheese so in this bread, I had used very less cheese. However, If you want you can increase the quantity according to your taste.

Why This Recipe Works:

• Made with easily available store-bought ingredients

• Great for meal planning – can prep in advance and bake before serving

• Easy to customise the fillings

Expert Tips:

Prep ahead and bake before serving: These homemade savoury bread rolls can be proofed a day ahead, then stored in the fridge and baked before you serve them. Let them come to room temperature before you bake them.

Customise the savoury or sweet filling: You can play around with the fillings – try various combinations of fillings such as:

• Spinach and cheese
• Sun-dried tomatoes
• Cream cheese with herb 
• Cottage cheese and onion
• Cheese pepperoni 
• Corn kernels and bell pepper 
• Chocolate chips and berries
• Marshmallow and mint 
• Mushroom and cheese

Step By Step Recipe:

For Bread Dough: Picture recipe

For Yeast Mixture: Take 1/4 cup of lukewarm water and add 1/2 tsp sugar and 2 tsp yeast mix, cover and leave aside for 10 min.

STEP 1. Mix Lukewarm milk, oil, salt & sugar and flour in a mixing bowl. Keep aside.  When the yeast becomes frothy add the ready yeast mix to the Lukewarm milk mixture. Beat on low speed for 2 minutes. Turn the dough out onto a lightly floured surface. With lightly floured hands, knead the dough for 3-4 minutes

STEP 2. After kneading, the dough should still feel a little soft. Poke it with your finger – if it slowly bounces back, your dough is ready to rise. If not, keep kneading.

STEP 3. Lightly grease a large bowl with oil or nonstick spray– just use the same bowl you used for the dough. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminium foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 60-90 minutes or until double in size.

STEP 4. Shape the dough: When the dough is ready, punch it down to release any air bubbles.

STEP 5. On a lightly floured work surface using lightly floured hands or a rolling pin, gently flatten the dough into a disc. Place on prepared pan and, using lightly floured hands, stretch and flatten the disc into a square. Lift the edge of the dough up to create a lip around the edges. I simply pinch the edges up to create the rim.

STEP 6. Cover dough lightly with plastic wrap or a clean kitchen towel and allow to rest for a few minutes as you prepare your pizza toppings.

For stuffing:

STEP 1. Heat oil in a skillet add garlic and green chilli in it and stir for a minute add onion in it Sauté till turn translucent, add chopped mushroom in it sauté and add tomatoes in it mix well and add seasoning and salt, at the end add boiled corn Carnell, get down from fire and keep aside.

HOW TO PROCEED:

STEP 1. Now Punch the air out of raised dough and knead it for 5 mins. This step is very important the more effort you put in kneading more fluffy bun you will get

STEP 2. Divide the dough into equal portions and form smooth balls out of it.  Arrange it in an Oiled parchment-lined baking sheet and allow it to rise again for 30 mins. This is again a very important stage ‘ second rising’ give some time for your dough balls to rise again double in size. You really need patience when you are making bread. Making good fluffy bread is an art.

 

STEP 3. Now take each ball and flatten it a little by pressing it with your hand, put 1 tsp filling in the centre of it, close and seal it properly to make a ball again. Repeat the same procedure for all the balls. For your convenience, I have loaded some pictures. 

 

STEP 4. Preheat the oven to 220 Degree C/ 450 Degree  F. Brush the risen dough with milk and sprinkle some sesame seeds in it. Arrange all the balls in a greased cake tin as shown in the picture. Bake it for 20-30 mins till the top gets a nice colour. Remove it and You can brush the top with some butter if you want and use it accordingly.  

Equipment used:

Oven – Oven is an important piece of equipment for baking. I use OTG OVEN and I found it very useful.

STAND MIXER– I really find stand mixer very useful, Stand Mixer is the best equipment to make bread dough.

Finally, I would like to suggest to you a few more recipes from my blog.

• Shahi Stuffed Mushroom Curry
• How to make vegetable tikki burger/ Home Made Eggless Bun
• Mushroom and Spinach Malai Curry
• Bread Roll|Baked Bread Roll
• Homemade Basic Pizza Base Recipe