I've had so much to do this past week that I couldn't get this bake done on time. The first time I've been late in this challenge!! I was hoping not to be late anytime during the marathon but well, life happens.
YangpaBbang is a savory Onion Bread native to Korea. While researching for recipes with the letter Y I came across this post for Onion Bread on Aeri's Kitchen. It looked simple and anything with onions definitely has my attention. I adapted the filling part to suit our tastes and we had an awesome, incredibly soft and smooth savory bread to relish.
Aeri mentions that all-purpose flour, bread flour or cake flour can be used. I have never ever baked bread using cake flour so this was quite interesting. Cake flour yields beautiful tight crumbed cakes,I figured it would be great to get the same texture in bread. So I used Cake flour in this recipe. Cake flour is available easily here in the US but if you can't find it where you live, all you need is 2 ingredients to make it - all purpose flour and corn starch.
Measure out 1 level cup of All-purpose flour. Remove 2 level tablespoons from the measured flour. Add in 2 level tablespoons of corn starch/flour. Sift once and you have Cake flour. Measure and use as needed.
I made these Pesto Parmesan Scones using cake flour and the results were fantastic. Now onto YangPabBang
You will need:
Makes: 1 large loaf
Recipe adapted from here
For the Dough:
2 1/4 cups Cake flour (if using All-purpose/Bread flour use only 2 cups)
3/4 cup Whole milk, warm
2 tsp Active dry yeast
3 tbsp Unsalted butter, softened
2 tbsp Granulated sugar
3/4 tsp Salt
For the Filling:
Onions are the star of this bread. All other filling ingredients are entirely up to you and can be adjusted to suit personal tastes.
1 cup red onion, thinly sliced
1/2 cup red bell pepper, thinly sliced
3/4 cup Grated Mozzarella cheese
1/2 tsp Dried oregano
1/2 tsp Red chili flakes
1/2 - 3/4 tsp Salt
1/2 tsp Black pepper powder
1 tbsp Heavy cream
To make the dough:
Combine all dough ingredients in the bowl of a stand mixer fitted with a paddle attachment. Beat on low and slowly add the warm milk until it forms a wet dough. Switch to the dough hook and knead on medium-high for about 8 minutes until dough is silky smooth, elastic and breaks away from the sides of the bowl.
If you don't have a mixer, combine ingredients in a large bowl and then knead by hand.
Shape the dough into a bowl ad place in an oiled bowl. Cover and let rise for 1-1.5 hours or until double in size. I proved my dough in an oven with just the light on and it doubled in size in 1 hour.
Pinch down the dough and turn it out onto a lightly floured surface (I used all-purpose flour here). Using a sturdy rolling pan, roll out the dough into a rectangle, about 8x9.5" - the size of a standard loaf pan. Place 2/3rd of the prepared filling in the Centre on the rectangle. Fold the dough over the filling and pinch the seams. Place seam side down in a lightly oiled loaf pan. Cover and let it rise for another 20 mins.
Brush the top of the loaf with the heavy cream. Top with the remaining onion-cheese mixture.
Bake for 35-40 minutes. If the top is browning too quickly, the cheese in particular, cover the loaf loosely with a piece of foil or parchment paper and continue to bake.
After 40 minutes, turn off the oven and let the bread sit for 15 minutes before removing from the oven. Cool for 5 minutes in the pan, then transfer to a cooling rack. Slice with a sharp serrated knife.
Carmelized onions and cheese on top with a super soft scrumptious center, this was a winner!
BAKES FROM AROUND THE WORLD:
A for ANZAC BISCUITS - AUSTRALIA
B for BASBOUSA - EGYPT
C for CHOCOLATE ECLAIRS - FRANCE
D for DAMPER BREAD - AUSTRALIA
E for EMPANADAS - MEXICO
F for FLAN MEXICANO - MEXICO
G for GRISSINI BREADSTICKS - ITALY
J for JOULUTORTTU - FINLAND
K for KORVAPUUSTI - FINLAND
L for LEMON SPRITZ SANDWICH COOKIES - GERMANY
W for WHOLE WHEAT HERB BREAD - ITALY
X for XIAODIANXIN - CHINA