For the penultimate day of this series, I hurriedly baked this colorful bread. This bread is from Korea and probably is meat based. I have followed this recipe almost as is from Varada's space. She has used colored peppers and onions and made a delightful bread.

The day I baked this bread, I was in a hurry to take the pictures before the sun light disappears and made a blunder of slicing it while it was still hot. So the bread turned out a little soggy. But it tasted awesome when toasted the next day.


Recipe Source here
Ingredients - 

Bread Flour 1 cup
Whole Wheat Flour 1 cup
Vital Wheat Gluten 2 Tbsp
Salt 3/4 tsp
Butter at room temperature 2 Tbsp
Warm Milk 1 cup + more if needed
Sugar 1 Tbsp 
Active Dry Yeast 1 1/2 tsp
For the Filling - 
Red Onions, sliced 2-3 Tbsp
Colored Bell Peppers, sliced 1 cup
Fresh Mozzarella Cheese 1/4 cup
Salt as needed
Red Pepper Flakes as needed


Method Of Preparation -
To prepare the Dough - 

In a bowl of warm milk, add sugar and yeast. Set aside for the yeast to froth up.

In a stand mixer bowl, add the flours, gluten, salt and butter. Rub the butter into the flours.

Pour in the yeast solution and knead to a soft and pliable dough.

Place the dough in a well oiled bowl, cover and set aside in a warm place to double.

To Prepare the filling - 
Place the sliced vegetables in a colander and sprinkle salt. Let them sweat a little bit. Pat dry the vegetables and mix in crumbled mozzarella cheese.

To Prepare the Bread - 
After the dough has doubled, transfer onto a clean and floured work surface. 

Roll into a thick rectangle.

Place the filling in the center and fold in the sides and seal the edges.
YangpabBang - prep

Transfer the loaf onto a greased loaf pan, cover and set aside for 30 minutes.

Sprinkle the remaining filling on the top of the bread.

Preheat the oven to 375 °F. Bake the bread for 45 minutes.  Switch off the oven.

Leave the bread in the oven for another 10 minutes.

Remove and let it cool for a few minutes. Invert onto the cooling rack, slice upon cooling.

Serve it toasted.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75

Preparation Time 25 minutes + Resting time 2 1/2 hrs + Baking time 55 minutes
Makes a 9 inch loaf.


  1. Sowmya :) Says:
  2. Same pinch Harini. I baked the same one from Varadha's blog. Yours has turned out so beautiful and colourful. Looks yum yum

  3. Priya Suresh Says:
  4. I have bookmarked this bread long back and this was my first choice for Y as well, now i feel bad for not baking. Seriously want to bake soon.

  5. Srividhya Says:
  6. That's one great savory bread. Love that cheese filling. super yum

  7. I saw this bread at Sowmya 's and loved it , now I am drooling all over again , beautiful flavors and an awesome pick .

  8. Namratha Says:
  9. This is one of my fav bakes from the marathon, glad we baked the same. Looks great!

  10. Srivalli Says:
  11. Oh yes this was one of our favorite breads and everybody loved it..yours has turned out so good too..

  12. Pavani Says:
  13. I made this bread few years back and loved it. I remember slicing it hot too because it's just so irresistible ;-)

  14. Oh my that bread is loaded with the wonderful onion stuffing. Looks nice and even I would not want to wait to cut it as soon as it gets out from oven.

  15. Totally love the Onion toppings it is just irresistible!!

  16. I wonder how I did not research on this bread. We love the onion flavor and this bread would be something my whole family would love. Looks gorgeous!

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