Ingredients

• 450g - white bread flour
• 230 ml - luke warm water
• 1 - egg
• 2 tsp - sugar
• 1 tsp - salt
• 75 ml - olive oil
• 1.5 tsp - dried yeast
• Silvered almonds and sesame seeds for topping(optional)
• For the Stuffing:
• 200g - mince meat
• 1/2 - onion, finely chopped
• 1 tsp - ginger garlic paste
• 1 tsp - chilli powder
• 1/2 tsp - pepper powder
• 1/4 tsp - garam masala
• 1 tbsp - oil

How to Make Stuffed and Twisted Bread

• Combine flour, salt, sugar and yeast in a large bowl. Add egg, olive oil and water to make a smooth dough. Knead for 5 to 10 minutes until smooth and elastic. Place the dough in a clean and oiled bowl, cover it and leave it in a warm place to rise for about 1 to 2 hour or until doubled in size.
• for the Stuffing:
• Heat the oil in a pan; add ginger garlic paste and onion. Saute until the onion turns slightly brown in colour.
• Add the meat and spice powders, stir well, cover the pan and cook until the meat is cooked and all the water is absorbed.
• Now take the risen dough, knock the air back. Roll it out into a rectangle of 50/40 cm. Cut the dough in half lengthways. Spread the filling on each piece of the dough. Roll each piece of dough like a Swiss roll.
• Place two pieces next to each other and twist them together. Brush the ends of the dough with water. Loop the dough and place it inside a greased 23 cm spring form cake tin. Cover the dough with cling film and leave it in a warm place for 30 to 40 minutes or until puffed up.
• Preheat the oven to 200 degree Celsius. Sprinkle some sesame seeds and silvered almonds on top of the bread.
• Baking it in the preheated oven for 30 to 40 minutes or until gold on top. Leave to cool slightly, and then transfer to a wire rack to cool.
• Serve the bread with hummus and salad.
• Recipe courtesy: Taste of Pearl City