Chicken Bread

Liza Agbanlog Leave a Remark

A colleague of mine made this savory chicken bread and brought it to work. I enjoyed it so much that I asked for the recipe!

As in the past, I utilized store bought rotisserie chicken in place of boiled chicken meat. I like to do this for benefit and for the included flavor. I like the versatility of this dish as you can fill it with anything you desire. Ham and cheese would most likely be a great filling! My family loved this meal, specifically right out of the oven!

Preparation Time 1 hr30 minutes

Cook Time30 minutes

Total Time 2 hrs

Servings: 2 loaves

Author: Liza Agbanlog

Active Ingredients

For the Filling

2 tablespoon unsalted butter
1 medium onion, finely chopped
1/2 garam masala powder
2 tablespoon flour
1 cup milk
1 1/2 cups shredded rotisserie chicken meat
Kosher salt and newly ground black pepper

For the Dough

1 8 g package active dry yeast
2 cups warm water, divided plus more as needed
1 tsp sugar
4 cups all-purpose flour
1/4 tsp baking powder
1 tsp salt
4 tbsp vegetable oil
1 egg, beaten
Egg wash (1 egg whisk in 1 tsp water), for glazing
Sesame seeds for scattering

Directions

To make the filling:

Place the butter and onion in a pan over medium high heat. Cook the onion until soft, about 5 minutes. Stir in the garam masala and flour.
Add the milk, and cook, stirring, until thick, about a minute. Stir in the chicken meat. Season to taste with salt and pepper. Get rid of from the heat and cool totally.

To make the dough:

In a big bowl, liquify the yeast in 1 cup warm water. Include the sugar and let stand for 5 minutes.
In another huge bowl, blend together the flour, baking powder and salt.
Add the flour mixture to the yeast mix and then include the egg, oil and remaining 1 cup warm water. Knead up until a medium soft dough is achieved, adding more warm water as needed. Location in a greased bowl, cover with a damp fabric and let rise for 1 hour.
Preheat the oven to 400 degree F. Line a baking sheet with parchment paper.
Divide the dough into 2. Roll the dough into a rectangle-shaped shape, snip the sides with scissors or a knife, put half of the filling in the center and fold each side so they overlap each other like a braid. Brush top kindly with egg wash and sprinkle with sesame seeds. Repeat with the other dough and filling. Place the breads in the prepared pan and bake for 25 minutes.