Lucky Horseshoe Shaped Stuffed Bread #BreadBakers
A simple Good Luck Bread in the form of a horseshoe.
Servings: 8 loaves
Calories:
Ingredients
- ¾ cups Water + ½ cup more, warm (see notes)
- ¼ cup Milk warm
- 1 teaspoon Salt
- 1-½ tablespoon Sugar
- 2 tablespoon Butter soft
- 1 Egg lightly beaten (I did not use)
- 3 cups all-purpose flour
- 1 tablespoon instant yeast
Glaze:
- 1 tablespoon Milk
- 1 tablespoon Butter
Instructions
- In a bowl add the maida, salt and sugar, yeast and stir the mixture.
- Add the milk and water and egg if using to the dough and mix well. until the dough comes together.
- Tip the dough on the countertop and with the heel of your hand mix the butter in.
- At this point since my dough did not have the egg, I started adding the water 1 tablespoon at a time till the dough is soft, spring and you get a windowpane when you stretch the dough.
- Make a ball out of the dough.
- Lightly grease the bowl and place the dough in it. Turn over so that the bottom is also greased.
- Cover and let it rise, for 45 minutes or till double.
- When the dough is ready gently degas the dough and cut it with the dough scraper in 8 wedges.
- Lightly flour the work surface and take one ball roll out the dough in rectangular /oval shape.
- To the edge place a stuffing vegetable on the longer edge (about 2 tablespoon per roll) then gently roll the dough to a tube.
- Pinch and Seal the edges then gently shape the tube in a horseshoe shape.
- Transfer to a greased baking tray and let it rise for 30 minutes.
- Repeat with the rest of the balls.
- Towards the end of the 30 minutes preheat you over at 190° C /375° F.
- Brush the rolls with the milk and bake for 25-30 minutes till the rolls are golden brown on top and sound hollow when knocked.
- Remove from oven brush some butter and let rest for 10 minutes and then plate and serve.
Notes
- In case you do not use eggs you will need to add water. Use only 1 tablespoon at a time and please warm it before you start.
- You can also give the rolls an egg wash.