Braided Chicken Bread (Print Version)
# Ingredients:
→ Dough
01 -
Plain Flour
02 -
Instant Yeast
03 -
Salt
04 -
Oil
05 -
Sugar
06 -
Milk
→ Chicken Filling
07 -
Butter
08 -
Oil
09 -
Onion
10 -
Garlic
11 -
Ginger
12 -
Green Chilli
13 -
Chicken Breast
14 -
Salt
15 -
Black Pepper
16 -
Cumin Powder
17 -
Coriander Powder
18 -
Red Chilli Powder
19 -
Turmeric Powder
20 -
Plain Flour
→ Finishing Touches
21 -
Egg Yolk (whisked with a pinch of Salt)
22 -
Sesame Seeds
# Instructions:
01 -
In a large bowl, combine the flour and yeast. Add salt on one side and the oil, sugar, and milk (added gradually) on the other. Knead for about 10 minutes until you have a smooth dough. Place the dough in an oiled bowl, cover, and let it rise for approximately 1 hour.
02 -
Heat oil and butter in a pan. Add the onions and cook for 7-10 minutes, until they turn a light golden brown. Add garlic, ginger, and green chili, and cook for another minute. Toss in the cubed chicken and cook for 5 minutes. Season with salt and pepper. Stir in the flour, cumin, coriander, red chili, and turmeric powder. Cook on high heat for 5 minutes, ensuring the filling is dry by simmering off any excess water if necessary. Allow the filling to cool completely.
03 -
Roll the dough into one or two rectangular pieces. Place the cooled chicken filling down the center. Make cuts along both sides of the dough, creating strips. Braid the strips over the filling to form a braided loaf.
04 -
Place the braided loaf on a lined baking tray and let it rise for 25 minutes. Brush with the egg wash and sprinkle with sesame seeds. Bake at 220°C (Gas Mark 7) for 20-25 minutes.
# Notes:
01 -
For a softer dough, be mindful of its consistency. If it becomes too sticky, it may be difficult to manage. A shiny and very sticky dough indicates that it's too soft and may not hold its shape well.
02 -
Instant yeast can be used directly; however, active dry yeast needs to be bloomed in warm milk before incorporating it into the other ingredients. If using active dry yeast, remember that the rising time might be a bit longer.
03 -
You can knead the dough by hand, just add an extra 3-5 minutes to the kneading time. Avoid adding too much extra flour unless absolutely necessary. If the dough seems like it's not coming together, let it rest for 10 minutes before you resume kneading.
04 -
Don't hesitate to get creative with the shape – try making buns or rolls! This recipe should yield about 12-18 rolls.
05 -
Baked bread can be frozen for up to a month. Freeze it after it has cooled completely. Thaw at room temperature and reheat to warm. You can also freeze the unbaked bread for up to 3 months.
06 -
Feel free to customize the filling with your favorite meats or vegetables. You can even use ready-made puff pastry for a quicker version!