Braided Chicken Bread
Chicken Bread stuffed with a delicious, creamy chicken filling. It's perfect for tea-time, lunch boxes and picnics.
Ingredients
Dough
- 2½ cup Plain Flour ( 450 g)
- 2 tsp Instant Yeast ( 7g)
- 2 tsp Oil
- 1 tsp Salt
- 1 tbsp Sugar
- Warm Water for kneading dough
Chicken Filling
- 2 cups Boiled Chicken Shredded See Notes
- ½ Onion Chopped
- 1 tbsp Salt
- 1 tbsp Butter
- ½ tsp Black Pepper
- ¼ tsp White Pepper
- 1 tbsp Chilli Sauce (Subsitute Tomatoe Sauce)
- ½ cup Milk
- 1 tbsp Oil
Assembly
- 1 egg Lightly Beaten
- Nigella seeds and sesame seeds.
Instructions
Dough
- In small bowl or a cup add warm water, yeast, and granulated sugar together , cover and let it stand for 5-10 minutes. The yeast will rise become foamy.
- In a stand mixer bowl add flour, prepared yeast, olive oil and salt. If you don’t have a stand mixer, simply use a large mixing bowl and mix the dough with a wooden spoon .
- Mix it for 2 minutes while adding the water gradually. You may not use the whole amount of water mentioned. As soon as dough comes together stop adding water and mix for another 2 minutes. At this stage the dough should be slightly sticky.
- Lightly grease a bowl with oil and put dough in it. Cover and allow it to rise at room temperature for 2 hours. If you want it to rise quicker, heat oven at 150° C for 10 minutes. The oven should be hot enough to touch. Put the dough inside and it should rise in 45 mins to 1 hr.
Chicken Filling
- In a pan heat oil and butter until it melts. Add onion and sauté until its translucent. Add plain flour and cook for 2 minutes.
- Add chicken along with Salt, pepper and Chilli sauce. Mix well until everything is combined well
- Add the milk while stirring it and mixing the chicken with wooden spoon. It should form a creamy mixture. You can add more milk to adjust the consistency but make sure its not runny.
- Allow the mixture to cool down to room temperature.
Assembly
- Dust some flour on a clean surface and knead the dough for a minute. Divide it into 2 parts.
- Roll it into oval/oblong shape using a rolling pin. Put the chicken filling in the middle. Using a sharp knife or pizza cutter cut 1½ inch strips on each sides.
- Bring up the strips on each side to cover the chciken filling, making a criscross or braid pattern. Seal the sides.
- Transfer the bread on a tray lined with baking paper. It can be tricky to lift the bread after its filled. You can assemble it by placing it in the tray you will be using to bake.
- Brush it with lightly beaten egg and sprinkle sessame or Nigella seeds. Bake it in the oven for 25 - 30 mins or untill golden brown.
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