Button mushroom is the most common variety of mushroom consumed all over the world. White button mushroom is sold as fresh mushroom or is canned and used for soups, sauces and other food product.
Consuming mushrooms helps in preventing heart disease and cancer, boosts immune system, it includes rich amount of Vitamin D and potassium.
In this recipe mushroom and cheese is stuffed into bread dough and baked. Instead of refined flour I have prepared the dough with wheat flour which is healthier option than refined flour (maida).
Wheat flour is kneaded with yeast and rested for 3-4 hours then a stuffing of mushroom is prepared. Dough is rolled out , stuffing kept in centre and the dough is folded over it like a braid. Sealed at top and bottom, then on top it is egg washed and topped with sesame seeds and oregano seasoning, then baked. it’s a whole meal in itself and can be eaten for dinner or breakfast.
INGREDIENTS
FOR THE DOUGH
- Wheat flour 1 1/2 tea cup
- Yeast 1 tsp
- Carom seeds 1 tsp
- Olive oil 1 tbsp
- Salt 1/2 tsp
- sugar 1 tsp
OTHER INGREDIENTS
- Oregano
- Sesame seeds
- Egg
- Milk
FOR THE STUFFING
- Mushroom 200 gm
- Mozzarella cheddar cheese 50-75gm
- Olive oil 2 tsp
- Onion finely chopped 1
- Ginger garlic paste 1 tsp
- Capsicum 1
- Coriander leaves chopped 3 tbsp
- Pepper powder 1-2 tsp
- Salt to taste
METHOD
In a bowl add 1/2 tea cup warm water( not very hot not very cold) , yeast and sugar. Right temperature is needed to activate the yeast, gently stir it with a spoon. Cover and keep for ten minutes. You will see bubbles on top or it will become frothy that means yeast is activated.
In a big bowl add wheat flour, activated yeast, 1 tbsp olive oil, carom seeds and salt. Mix it well. Add warm water little by little, gather the flour and make a soft dough ( I have added 1/2 teacup earlier in form of yeast, if the dough becomes very sticky add little flour). Knead for some time, add 1 tbsp olive oil, cover and keep in a warm place. After 2-3 hours the dough will double in size. Take it out, punch it down and again knead the dough, cover and keep it aside.
Heat a tbsp olive oil in a deep-frying pan add onions when it becomes transparent add ginger garlic paste saute for a minute or two. Add the mushrooms (chopped finely), season it with salt and pepper. Cover and cook on low to medium heat, mushroom will cook in its own juice. Occasionally stir it and when liquid evaporates, turn off the heat.
Chop the capsicum in small pieces and in a frying pan heat little oil and saute the capsicums for two-three minutes on medium heat, season it with salt. Turn off the heat. Add this to the mushrooms and mix it well. Let it cool down.
Preheat the oven for ten minutes.
Knead the dough and roll it out with a rolling pin in a rectangular shape, short side facing you. Spoon the mushroom stuffing down the centre, add the grated cheese on top of the mushroom, leave an inch on top and bottom. Using knife or scissors, cut 1 inch wide strips on both sides down the dough. Make sure their are equal number of cuts on both sides.

In order to braid the dough take a strip and cross it over the mushroom stuffing and press on to the other side.
Alternatively take the adjacent strip and cross out over the previous one and press on the other side.
Keep doing this until your bread is fully braided. Pinch or twist to seal. Rest for sometime, the bread will rise.
Mix egg and milk and brush it on top of the braided bread. Sprinkle sesame seeds and oregano seasoning on top.
Grease the tray or use a butter paper/ parchment paper and carefully place the dough in the tray. Bake the bread for 20-25 minutes or till the crust is golden brown at 175 °C.( I kept it in middle rack).
Let it cool down , cut it into slices and serve.
Note: while making wheat dough add water little by little as already 1/2 tea cup in the form of yeast has been added.
It’s better to keep the rolled out dough on the parchment paper and do the braiding in the baking tray or it will be difficult to transfer the braided bread in the baking tray after it is braided.