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!

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