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Main Ingredients | Garlic powder, Garlic |
Cuisine | Fusion |
Course | Breads |
Prep Time | 31-40 minutes |
Cook time | 16-20 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Moderate |
Others | Veg |
Ingredients list for Stuffed Garlic Bread - SK Khazana
- 1 tablespoon Garlic powder
- as required Garlic chopped
- 1 cup + for dusting Refined flour (maida)
- 2 teaspoons Fresh yeast
- 1 1/2 teaspoons Castor sugar
- to taste Salt
- 2 tablespo for greasing Olive oil
- 2 teaspoons Dried rosemary
- 2 teaspoons Dried basil
- 2 teaspoons Black peppercorns crushed
- 2 teaspoons Dried oregano
- 2 teaspoons Paprika
- for dusting Polenta
- a few 3 coloured capsicums cut into thin strips
- 10 grams Mozzarella cheese
- for brushi Milk
- for brushi Melted butter
Method
- Take yeast in a small bowl. Add ½ teaspoon castor sugar and 2-3 tablespoons warm water, mix and set aside for 5 minutes to activate.
- Sift flour into a mixing bowl. Add salt and remaining castor sugar and mix. Make a well in the centre, add activated yeast and mix well. Add some water and knead to a soft dough. Add 2 tbsps olive oil, knead, cover with a damp muslin cloth and set aside to prove for 10-15 minutes.
- Preheat oven to 180º C.
- Mix together rosemary, basil, crushed peppercorns, garlic powder, oregano and paprika in another small bowl.
- Dust the worktop with some flour and polenta, place the dough on it and knead lightly. Roll out into a large thick disc.
- Place 3 coloured capsicums strips in the centre, sprinkle some herb mixture and salt on top.
- Grate mozzarella cheese on top. Lightly press the edges of the dough disc, brush with some milk, bring one side over the toppings to the other side to make a crescent and press the edges to seal.
- Grease a baking tray with some olive oil, place stuffed garlic bread on it. Make a few incisions on it and brush some milk over. Sprinkle some herb mixture and chopped garlic on top. Put the tray in the preheated oven and bake for 15-20 minutes.
- Take it out of the oven, place on a serving platter, brush the top with some melted butter, cut into wedges and serve hot with tomato ketchup.
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