Step by Step Guide on How to Make Chicken Bread

The chicken bread is one of my favourite braided and stuffed bread. This chicken bread combines the soft and tender sweet dough with the spicy flavour of chicken and peppers and wraps it all up in a beautiful yet easy to shape braid. Great for breakfast or brunch and you can use it to wow your guest at the party. It is filled with delicious savoury and moist chicken filling, the chicken, tomatoes and bell peppers come together quite nicely and the braids make a stunning presentation, it is not only pretty to look at but it is also delicious to bite into.

Chicken bread is perishable and will not stay over a day on the countertop. You can freeze it with just a simple wrap in cling film or foil, and then put them in some sort of a cellophane bag and tie it up tight and freeze. They can keep up to a month when you are ready to use it just thaw it out in the fridge or keep it out on the counter until it is thawed out. You can warm it in the microwave or in a preheated oven of 350 degrees for some minutes.

Ingredients

Chicken Bread

For the filling

  • 2 cups of boiled boneless and shredded chicken
  • 2 medium onions
  • 1 teaspoon of salt or you add to your taste
  • 1 tsp of crushed black pepper
  • 4 tablespoons of freshly chopped coriander
  • 3 chopped green pepper
  • 2 tablespoon of flour
  • 2 tablespoon of butter
  • 1 ½ cups of milk
  • 1 cup of water
  • 1 tsp of curry
  • Fresh ginger
  • Sesame seeds for the topping (optional)

For the dough

  • 4 cups of all-purpose flour
  • 1 cup of sugar
  • 1 teaspoon of vitamin C
  • 1 tsp of salt
  • 3 tbsp of butter
  • 1 tbsp of yeast
  • 1 cup of warm water for kneading
  • 1 cup of milk
  • 2 large eggs

Instructions

Chicken Bread

 

For the dough

  • In a large bowl, add the flour, yeast, vitamin C powder, salt, sugar and mix together to combine.
  • Create a hole in the middle of your dry mixture and add milk, eggs and melted butter.
  • Mix everything together until a soft and sticky dough is formed.
  • Transfer the dough to a well-floured work surface and knead. Sprinkle a little flour at a time on your work surface each time the dough becomes sticky until it becomes smooth and elastic.
  • Coat a large bowl with melted butter, place the dough in the bowl and coat the surface of the dough with a thin layer of butter. This will prevent the surface of the dough from forming a crust.
  • Cover it with a tight-fitting lid, a plastic wrap or damp cloth and place it in a warm place to rise until it doubled in size. Or you can place it in the oven with the oven light on while you make the filling.

For the filling

  • In a medium-sized saucepan, add 2 tbsp of butter and 2 chopped onions.
  • Cook the onions till they are just translucent, we do not want any colour on them.
  • Add 2 tbsp of flour and let it cook for a minute while you keep stirring.
  • Pour in 1 ½ cups of milk and slowly stir until it becomes thick.
  • Add the shredded chicken and your spices, then add little water and allow it to cook.
  • Allow it to simmer for a few minutes and take it off the heat.
  • Let it cool before using it to stuff your dough.

Assemble them together

  • Punch down the dough to about a thickness of a quarter of an inch.
  • Roll out the dough into a rectangle. Brush some softened butter over it.
  • Put your filling in the centre of the rectangle and make slits on both of the longer sides using a pizza cutter or a knife.
  • Start bringing the topmost slit ends across from each other alternatively.
  • Keep going; remember to alternate like a crisscross fashion. Right to left and lift to right.
  • When you reach the end, leave a tail at the bottom just for the appearance. You can just tuck everything neatly in if you like.
  • Grease a tray and place your bread.
  • Apply egg wash and sprinkle the sesame seeds.
  • Preheat your oven to 350 degrees Fahrenheit and place a tray of water in the bottom rack of your oven to steam up the oven, this is very important, please make sure you do it.
  • Place the bread in the oven and bake for 20 to 25 minutes or till you insert a toothpick in the middle of your bread and it comes out clean.

Conclusion

If I am to choose one place to live in forever, that would be a bakery. I often imagine myself living in a home built upon my own bakery. There is nothing more comforting than the scent of yeast and fresh bread baking. I would wake up early in the morning to proof bread, mix batter for blueberry muffins, and make chocolate chip scones and hopefully not to eat all of the baked goods before I opened the doors for the customers. One of the bread that I am sure to feature in my bakery would be this bread loaf stuffed with a chicken filling.

The bread is goldenly-crusty on the top, fluffy on the outside and the chicken filling was creamy and spicy. This bread is perfect for tea parties and impresses your guests with your clever abilities to make complicated braided bread that is stuffed with creamy chicken goodness. You can sever this with spicy garlic ketchup or any condiment of your choice.

Notes:

The chicken filling can be cooked to your taste using your choice of spices. Try to proof your yeast first if you are not sure if it is active or not. Try not to make your filling wet, it will make your bread soggy, it is very important to use the parchment paper. This will make it easy to lift inside your pan after the dough has been braided, it will also prevent your bread from burning at the bottom.

 

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