Tuesday, 2 May 2017

Yangpabbang

Here is an interesting bread made with vegetables and cheese. Yangpabbang is a savory Onion Bread native to Korea. This bread looked very simple with onions and red capsicum. Unfortunately I couldn't find red peppers in time to make this bread. So I replaced them with green bell peppers. I also added little oregano spice mix in the bread to make it more interesting. 


I made this bread with a mix of wheat flour and all purpose flour. The outside is a little crunchy, while the inside is chewy and soft. We need to be careful that the bread has cooked properly. Since there is a stuffing inside, the flour surrounding the stuffing will take some time to get cooked.

This bread generally has onion, bacon, and cheese inside but I made the vegetarian variation. I guess non-veg would be more interesting. It can make a great meal with the addition of a salad or sides. With his mega marathon I learned many new breakfast items.

Recipe Source: Varada's Kitchen
Country: Korea




Ingredients:

For The Dough:
Butter – 2 tbs
Luke Warm Milk – 1 cup
Wheat Flour – 1 cup
Maida/ All Purpose Flour – 1 cup
Salt – 1 tsp
Instant Yeast – 1 tsp

For The Filling:
Green Bell Pepper – 1 small
Onion -2
Pepper and Salt – To Taste
Cumin Powder – 1/2 tsp
Mozarella cheese - 3 tbsp
Oregano seasoning - 1 tbsp


Method:
  • In a bowl mix together flours, salt, yeast and mix well.
  • Add butter and milk and mix to form a soft dough.
  • Knead the dough for 5 minutes until smooth and elastic.
  • Cover with cling film and set aside until double.
  • By the time the dough is proving, make the filling.
  • Mix the onions, bell peppers, salt, pepper and cumin and set aside to sweat.
  • Remove the vegetables and discard the water.
  • Mix mozarella cheese with this mixture of vegetables.
  • Take the proved dough to counter, press to release gas.
  • Shape and roll it into a rectangle.
  • Place 3/4th of the filling in the middle and bring both the sides on the filling.
  • Pinch the sides and place it seam side down in a greased loaf pan
  • Top the bread with the remaining filling.
  • Cover and set aside for 20 minutes.
  • By the time it is proving for the second time, preheat oven to 200°C.
  • Bake the bread for 35 – 45 minutes. If you feel that the topping is going very dark, place an aluminium foil on top and bake.
  • Remove from oven and let it cool for five minutes.
  • Transfer the bread to wire rack and allow it to cool completely.
  • Slice it up, toast and enjoy!









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





9 comments:

  1. Yet another yangpabbang.. :-) Seems like this is the star bread of the day. Loved all your versions.

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  2. same pinch to you. Your bread has turned out wonderful! Looks beautiful and yummy

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  3. Same pinch! I agree that it is the star for today!! Lovely bread right?

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  4. Yangpabbang is definitely a fantastic bread am waiting to bake soon. Well done.

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  5. Yangpabbang looks fantastic..I love the flavors of this bread...I see quite a few have posted it, must be so popular in Korea

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  6. This yangpbbang is surely the star!..Ruchi your bread has tuned out excellent!..wish you had showed us the slice..:)

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  7. This is such a flavorful and delicious Korean Bread.

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  8. That is a flavourful looking savoury bread from Korea. It must have tasted nice.

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