Onion Bread | Korean YangPaBbang

>>  Thursday, April 30, 2015

Its a feeling of rush you get when you finally get something done and done successfully! Yes we have completed the Mega BM on Baking and we all managed to bake, eat and share 26 posts non stop this month. It was all about Fire'ing our oven and keeping the readers and family happy with the bakes.

Though I started couple of weeks before the start, I somehow managed to have a cool ride the first two weeks. Then I scraped through the third and fourth and almost managed the last three posts as well. Imagine feeling lost on the last day!

Yes things were not working my way and I almost thought I won't be able to bake this bread I had wanted. I had planned on baking Varada's Onion Bread and had got all the things read. Infact went overboard and got all three coloured bell peppers. Something or the other came up and I was not able to bake.

Something prompted me to knead the dough in the morning and ended up thinking that I might have to let it rise in the fridge. Luckily some work came up that delayed me leaving to office and I made the best use of the time to bake it completely. Only hitch was, I wasn't around to click the final picture.  

I requested Konda and Hubby dear to click for me and I was so impatient the whole day to get back to see the pictures. When I returned only couple of slices were kept for me and I could in no way click how I had envisioned in mind. However I was happy with whatever they clicked. 

As known I didn't read through the recipe and after getting the onions and bell pepper on the stove, I realized I was sauteing them. I quickly read then and switched off after 5 mins of sauteeing. The vegetables were soft by then.

Also this prevented me from adding the cheese directly to the filling. So allowed it to cool down and added on top. The texture and the filling was so delicious and I really had a great dinner. The two slices were so filing as well. And I finally checked out the original link as well and realized that was with meat. Anyway everything who eat this bread loved it and wanted a repeat!

Hope you had enjoyed all the bakes I did this month as much as I had. There was not a single bake that I didn't like. And we ended up with an ever more increased bookmarks. We are planning to do the roundup shortly, so come back then.

Onion Bread | Korean YangPaBbang

Ingredients Needed:

For the dough

All purpose flour - 2 cups* (1 tbsp Cornflour + 1 tbsp Gluten)
Butter - 2 tbsp. 
Instant Yeast - 1 tsp.
Salt - 1/2 tsp + a small pinch
Lukewarm Milk - 1 cup + 2 tbsp

For the filling

Processed Cheese - 1 cup
Cheese Slice - 1 
Red, Yellow and Green Bell Peppers - 2 cups
Onion - 3/4 cup
Red Chili powder - 1/2 tsp. 
Salt and Black pepper to taste
Coriander leaves for garnish.

How to bake the Onion Bread

To make Bread flour, sift all purpose flour with cornflour and gluten. Some suggest adding baking powder to the all purpose flour too. 

In a mixing bowl take the flour and add all the ingredients except butter and milk. Then rub in the butter and crumble well. Then add the milk and knead to a soft dough. Transfer to the counter and knead for another 10 - 15 mins. 

Cover with a cling wrap and keep in pre heated oven to rise. Let it double..

Meanwhile prepare the filling. Heat pan with a tsp oil, Let the Onion juliennes sweat, then add the bell peppers. Add salt and pepper. Cover with a lid. Saute for 5 mins on high.

Keep in a colander for it to drain. 

Now when the dough doubles, which might be an hour or 1 & 1/2 hrs or just doubles, knead down slowly.

Preheat oven to 200 C. Prepare a loaf pan by rubbing a half teaspoon of Olive oil along the bottom. 

Sprinkle some flour on your work surface and transfer the risen dough to it. Roll out the dough using a rolling pin to a thick rectangle.

Place about 3/4th of the filling in the centre of the rolled out dough.

Fold in both sides and seal the edges. Flip over and place in the prepared loaf pan. Keep aside covered for 20 minutes.

Add the remaining filling over the top of the loaf. I added fresh onions as well along with cheese cubes and finely chopped coriander leaves over the top. 

Bake for 45 minutes in the preheated oven. Switch off the oven and let the loaf stay inside for another 15 minutes.

Transfer to a cooling rack and allow to cool before slicing.


I didn't read the recipe until I sautéed the filling. So I added the cheese in the end. I didn't have mozzarella cheese, so added sliced cheese and processed cheese.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 51


Usha April 30, 2015 at 1:54 AM  

Though you did not follow the recipe to the T, bread came out good and nice to know it was liked by everyone. Can't believe we did it. Well, I still have to do my intro for the last day but yes, we did it! Feels like summer exams are over and time for a vacation!

Pavani N April 30, 2015 at 2:11 AM  

I have this bookmarked from Varada's space as well. Your bread looks amazing and love how colorful and cheesy it looks. Your daughter and husband have done an excellent job with the pictures.
It was an awesome marathon Valli. Thanks to you for organizing yet another successful one. I enjoyed all your bakes and I'm looking forward to the next mega marathon.

Varadas Kitchen April 30, 2015 at 2:55 AM  

Thanks for the mention. I love your colorful version. The pictures look great both the loaf and the slices. I have enjoyed all your posts this month. Looking forward to the round up.

Nivedhanams Sowmya April 30, 2015 at 9:59 AM  

wow valli,, that is a great bread to end this marathon!! i have also bookmarked this from varada's page!!!

vaishali sabnani April 30, 2015 at 10:21 AM  

I love this bread with fillings inside as well as toppings . At times it gets difficult to click , good that your hubby and konda could do it!
I like what Usha says Summer Vacation behins... But do we bloggers ever get a vacation?
Beautiful marathon with a long list of bookmarks, thanks Valli this has been a real learning journey , i am specially fascinated with the breads which have been posted.

anukampa dubey April 30, 2015 at 4:25 PM  

wow...the pictures look awesome.

Suma Gandlur May 1, 2015 at 6:37 AM  

I think your daughter/husband have done a nice job regarding the images and the bread pops out with that colorful ingredients.
It was exciting as usual with the marathon and loved all your bakes this month.

Chef Mireille May 1, 2015 at 9:11 AM  

what a gorgeous colorful bread. makes you want to dig in!!!

Priya Suresh May 1, 2015 at 11:25 AM  

Even i want to make this bread, still in my to do list.. Beautiful bread there Valli, can imagine the flavor of this bread.

Rajani S May 2, 2015 at 8:57 PM  

I guess many of us have this recipe in their bookmarks, good to see you had executed it successfully, though a bit differently from the original version. But then, as long as the family is happy with our version, its all fine, rt :-)?

Harini-Jaya R May 4, 2015 at 10:23 PM  

Beautifully made Valli. A fitting finish to this series. Loved all your bakes.

Saraswathi Tharagaram May 5, 2015 at 6:12 AM  

I am zero self control around savory bakes. Bread is too good and the veggies added makes it more tempting..And I m drooling here :)...

sneha datar May 5, 2015 at 9:38 PM  

I am drooling over this beautifully baked bread.

Srividhya May 6, 2015 at 1:32 AM  

Awesome pics and a great recipe.

Archana Potdar May 6, 2015 at 8:53 AM  

Wow I love this bread. Its something like what I do ;D So right up my street right?

Nalini's Kitchen May 6, 2015 at 9:29 PM  

Colorful and flavorful bread,nice way to end the marathon..Loved all your bakes and bookmarked few...

Sandhya Ramakrishnan May 11, 2015 at 5:19 AM  

Valli, what a gorgeous looking bread and simply love the filling. Looks so colorful.

The Pumpkin Farm May 29, 2015 at 11:53 AM  

i thoroughly enjoyed your bakes and this one tops the stack...the clicks are amazing and you should than your hubby and konda for the wonderful job they did...i am yet to bake korean bread but for some reason have not ...the colors of the bell pepper look awesome too. Thanks for the lovely opportunity Valli to us

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