Savoury Kugelhopf ~ We Knead To Bake # 7

Kugelhopf, similar in style to brioche, is a sweetened bread that hails from Alsace, Frances northeastern, mountainous region. This is Typically baked in kugelhopf mold, which are tall, tapered versions of a Bundt cake pan but the bread can be made in a Bundt pan too. For this month's We knead to Bake Challenge, Aparna given us this Savoury Kugelhopf recipe with onions, capsicum, spices but for non vegetarian option you can also use bacon. Savoury kugelhopf can be served along with some coffee for snack or with a soup this makes a perfect meal. I love savoury breads a lot but now due to some reason am avoiding breads. So this month's bread is not for me but still i can bake them for my kids & H. But my kids doesn't like onions or savoury version so i added less onions n spices to the bread and added little more on the top.

As i baked this bread Yesterday with last minute tension i forgot to add nuts on the pan instead i added on the top of the dough so after baking the inverted bread looks like plain bread otherwise i followed the recipe and bread come out really good. I halved the original recipe and used only egg white, the bread was very soft and good.

Ingredients

1. All purpose flour    3 - 31/2 cups
2. Instant Yeast    2 tsp
3. Salt     1 tsp
4. Butter,softened    6 tbsp + 2 tsp to grease baking pan
5. Warm milk     3/4 cup
6. Oil    1 tsp to grease bowl
7. Egg    2 no.s( i used only egg white)
8. Oil    1-2 tsp
9. Onion    1 cup (finely chopped)
10. Tomato   1/3 cup (deseeded, pulp free tomato chopped)
11. Capsicum    1/3 cup (chopped)
12. Cheddar cheese    1/3 cup (i skipped)
13. Green chilli     1 no. (finely chopped, optional)
14. Black pepper powder    1-2 tsp 
15. Walnuts/Almonds    1/3 cup (chopped, i used almonds)

Method

• In a mixing bowl, add 3 cups flour, salt and yeast combine well.
• Then add butter pieces and combine well with the flour, once the butter pieces get mixed well with flour add warm milk, beaten egg and combine everything well to a soft and sticky dough.
• Now Knead the dough, add slowly the remaining flour little at a time and just enough till the dough pulls away from the bowl.
• Dough should be very soft,elastic but slightly sticky, transfer it to a greased bowl and cover it.
• Keep aside and let it rise until the dough double in volume, takes about 1-2 hrs.
• Meanwhile heat oil in a pan, saute lightly capsicum, tomato and onions separately and keep aside.
• Grease a 8inch kugelhopf mould or a bundt pan.
• Place the chopped walnuts in the bottom of the pan.
• Once the dough doubled in volume, punch down the air knead lightly.
• Add the cheese,stir fried onions,veggies,black pepper, thyme into the dough.
• The best way to do this is to flatten the dough out and spread all this over the surface,fold the dough over and then knead it.
• This will ensure a more uniform incorporation of the filling, the dough will be sticky, use a scraper to help, don't add more flour.( i mixed only 1-2 tbsp with the flour and added remaining on the top)
• Roll the dough as a log, long enough to fit the pan. Lift the dough and place it in the pan in a circle, stick the two ends together to close the circle of dough.
• Cover and let the dough rise for an hour until it reached the rim of the pan.
• Bake the kugelhopf at 400 F for 35-40 minutes until the top turns golden brown and sounds hollow when its tapped.
• Unmould the kugelhopf and let it cook on a rack. Then slice and serve with some coffee or soup

This is off to Aparna's We Knead to Bake # 7.