Stuffed Brioche Bread : Chef Rachna Sharma

Stuffed Brioche Bread : Chef Rachna Sharma

I find solace in the art of turning simple ingredients like flour & water into something truly magical. Freshly baked bread is as delicious as it is comforting. it‚Äôs a means of doing something constructive while social distancing ūü§©.


mHere I made my family's all time favorite Brioche with a twist with scrumptious BeChef Arrabbiata sauce with lots of vegetable & loads of cheese. ūüėć You can take any vegetables you like.
Stuffed Brioche Bread:
3 cups Maida
1 tsp sugar
Salt to taste
2 tbsp olive oil
10 gm dry yeast
1 cup milk, warm

For the filling:
Extra virgin olive oil to taste
1 tsp Garlic chopped
1/2 cup onion chopped
1/2 cup Zucchini chopped
1/2 cup Red & Yellow Bell pepper chopped
1/4 cup baby corn chopped
1/4 cup Black Olives chopped
1/2 cup Paneer cut into cubes
Mixed herbs to taste
Red Chilli flakes to taste
Black pepper a pinch
3 tbsp All That Dips Arrabbiata Sauce
1 cup mozzarella cut into cubes
1 tsp Rolled oats
Salt to taste

Pour the flour, form a hole and pour some water. Dissolve the yeast and add oil, milk and sugar. Mix well and add salt Stir until a dough is obtained and keep in a bowl cover it and keep at warm place for 45 minutes or rise until doubling the volume.
Mean while heat oil, add garlic and onion, saute it for 2-3 minutes and add all vegetables and saute for again 2-3 minutes. Add all herbs, chilli flakes, black pepper and Paneer. Let it cool & add cheese and mix well.
Now take out the dough and roll out, cut in the middle and spread BeChef Arrabbiata sauce evenly on the bread. Stuff it with filling. Brush it with milk and top with rolled oats. Bake it at 200¬įC for about 30-40 minutes. Serve Brioche hot.


Stuffed Brioche Bread
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