Sweet and sour vegetable plaited bread

Recipe from: 11/1/1997 12:00:00 AM
Ingredients 27
Servings 4
Time 50 minutes plus rising time

Ingredients

  • FILLING
  • 40
    ml
    vegetable oil
  • 2
    cloves garlic, crushed
  • 10
    broccoli florets
  • 10
    cauliflower florets
  • 2
    carrots, cut into julienne strips
  • 1
    onion, sliced
  • 3
    courgettes, sliced
  • 1
    green pepper, seeded and cut into strips
  • 1
    can bamboo shoots, drained
  • 410
    g
    pineapple chunks, cut into smaller pieces (reserve liquid)
  • 20
    ml
    sugar
  • 20
    ml
    soy sauce
  • 30
    ml
    wine vinegar
  • 30
    ml
    sherry
  • 10
    ml
    ground ginger
  • 40
    ml
    cornflour
  • salt and freshly ground black pepper
  • BREAD
  • 280
    g
    white bread flour
  • 280
    g
    brown bread flour
  • 10
    ml
    instant yeast
  • 5
    ml
    salt
  • 75
    g
    butter
  • 5
    ml
    white wine vinegar
  • 350
    ml
    lukewarm water
  • 1
    large egg yolk, beaten
 

Method

45 minutes
 
1. FILLING: Heat the oil in a large heavy-based frying pan. Add the garlic and fry for 1 minute. Add the fresh vegetables and stir-fry until just cooked (they should still be crisp). Add bamboo shoots and pineapple chunks. 2. Combine the pineapple liquid with the remaining ingredients and stir into the vegetables. Stir until slightly thickened. Set aside to cool. 3. BREAD: Combine the flour, yeast and salt. Rub in the butter and add the vinegar. Add just enough lukewarm water to form a stiff dough. Knead for 10 minutes, until elastic. 4. Place dough in a bowl and cover with cling film. Leave to rest for 15 minutes in a warm place. 5. Knead again, then roll out into a rectangle (30 x 35 cm). Spoon cooled vegetable mixture on to the centre of the rectangle. Cut diagonal strips (2,5 cm thick) in the remaining dough on both sides of the vegetable filling. Plait strips over the filling. Brush with beaten egg yolk. Set aside in a warm place and leave to rise until double in size. 6. Bake in a preheated oven at 190 ºC for 45 minutes until golden brown. Serve as a side dish, or vegetarian alternative at a festive braai.
 

Read more on: bake
 

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