Veggie Swirl Bread

Bread Dough:
1cup Luke warm milk
4tsp Active dry yeast
3cups All purpose flour
1tsp Salt
2tsp Sugar
1tsp Melted butter r vegetable margarine
Flour for dusting

For veggie filling:
1/2tsp Mustard seeds n cumin seeds
1 Onion chopped
2 Potatoes(big) chopped
2 Carrots chopped
10 beans chopped
2 Green chillies chopped
2tbsp Coriander leaves chopped
Salt
Oil

Mix the luke warm milk, salt, sugar n yeast in a bowl.
Keep aside for 5 minutes, the yeast will turn foamy.
Take the flour in a large bowl, add the foamy yeast to the flour n knead them as dough, they will extremely sticky, but after kneading them for few minutes they will turn elastic.
Meanwhile prepare the veggie filling.
Heat oil in a kadai,add the mustard seeds n cumin seeds n let them crack, add the chopped onion n stir them until they turns transculent.
Now add the chopped green chillies followed by the rest of veggies with enough salt
Cook until the veggies get well cooked, add the chopped coriander leaves n switch off the stove.
Keep aside n let them cool.
Now we need to shape the dough.Roll them into thick square like disc, dusting if required.

Just spread the veggie filling as shown in picture n roll them into a roll n place them in a greased loaf pan.
Keep the dough again in a warm place for around 2 hours.
Preheat the oven to 350F. Now brush the doubled dough with melted butter or vegetable margarine.
Bake them for 25-30minutes r else until they turn golden brown.
Remove from the oven n keep aside for 5 minutes, remove the bread from the loaf pan let them cool atleast for 30 minutes before serving.