Chicken Salami Stuffed Swirl Bread
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A tasty yummy stuffed pizza bread recipe. With goodness of whole wheat makes this a very healthy treat. A vegetarian version of it without the salami is yummy too. I tried both versions and both are delicious! I make this often for our weekend breakfast. Your kids will love this, it can be a good tiffin option too. Since this can be stored for few days now can enjoy pizza for a couple of days by just reheating in the microwave oven. That can be the reason for you to try out this recipe.
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Ingredients
- For bread
- Organic whole wheat 250 g
- Fine semolina 50g
- Milk powder 1 tablespoon
- Warm water and milk 1 and 1/4 cup 1:1 ratio
- Yeast 1/2 teaspoon
- Sugar 2 tablespoon
- Salt 1 teaspoon
- Olive oil 1/8 cup
- For the stuffing
- Pizza sauce
- Thinly sliced green bell pepper 1/4 cup
- Thinly sliced yellow bell pepper 1/3 cup
- Thinly sliced onion 1/3 cup
- Mixed herbs 1/2 teaspoon
- Black pepper 1/2 teaspoon
- Chilly flakes 1/2 teaspoon
- Mozzarella cheese 2 tablespoon
- Salt as per tasteChicken Salami 3-4 torn with hands
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Instructions
- To the flour, add semolina, milk powder, sugar, yeast and slowly add water to form a rough dough. Reserve some amount of the flour. Keep this covered for 20-30 minutes.
- To the autolysed dough add salt, rest of the flour and a tablespoon of oil.
- Transfer the dough to a floured surface and start kneading by stretching and pulling.
- Add rest of the oil while kneading. Knead for about 12-15 minutes till the dough bounces back.
- Keep the dough in a well oiled deep bowl and cling wrap it. Keep it aside for the first proofing.
- Once it doubles in size take the dough on the counter, punch out all the air. Roll it into rectangle on a floured surface.
- Apply pizza sauce, spread the sliced onions, bell peppers, salami, salt, pepper, mixed herbs, chilly flakes and cheese.
- Roll up the dough and seam the edges to seal. Place the dough in a greased baking tin, cling wrap it for the second rise .
- Brush the top with milk and bake in a preheated oven for 30 minutes
- Before 5 minutes take our the loaf, brush with some more milk for a nice Brown colour crust.
- Take the loaf out of the tin on to a wire rack to cool down. Slice out and enjoy.
Notes
- The bread can be cling wrapped well and stored in fridge for 2-3 days.
- Don’t fill it up too much it will be difficult to roll.
- You can add any topping that you use for your pizza as filling here.
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