Chicken Stuffed Bread Recipe
A non-veg Continental recipe with -1/ vivatta maida, tablespoons sugar, -/2 active dry yeast. Ready in 1h 5m, serves 8.
Curated byLucas Dubois🇫🇷
Instructions
34 steps- 1
To begin making the Chicken Stuffed Bread recipe, let us make the bread dough
chicken - boiled and boneless(250 grams) - 2
For the bread dough In a small bowl, add yeast and sugar, add lukewarm water to it and mix well
tablespoons sugar(2)-/2 active dry yeast(1)tablespoons milk - warm(4)lukewarm water(1/4 cup)milk - lukewarm(1/2 cup) - 3
Cover and set aside for 5 mins for the yeast to activate and froth up
-/2 active dry yeast(1) - 4
In a mixing bowl, add flour, salt, oil and mix well
salt - to taste-/2 all purpose flour (maida)(1 tablespoon)salt - to taste - 5
Add in the yeast mixture and milk
-/2 active dry yeast(1)tablespoons milk - warm(4)milk - lukewarm(1/2 cup) - 6
Mix well using a fork
- 7
Add little warm water as needed
tablespoons milk - warm(4)lukewarm water(1/4 cup) - 8
Knead this to a soft dough
- 9
Knead well for 12-15 minutes
- 10
You can also use a food processor to knead the dough
- 11
Now drizzle with little of oil and incorporate it in the dough
- 12
Cover with a damp muslin cloth and set aside to rise for 1 hour
- 13
When the dough is risen, punch the air out and knead it once more
- 14
Add more flour if it is too sticky
-/2 all purpose flour (maida)(1 tablespoon) - 15
For the filling Melt butter in a pan on medium heat and add flour stirring continuously
tablespoons butter(2)-/2 all purpose flour (maida)(1 tablespoon) - 16
As soon as the flour gets slightly brownish, add warm milk and stir well to remove any lumps
tablespoons milk - warm(4)-/2 all purpose flour (maida)(1 tablespoon)milk - lukewarm(1/2 cup) - 17
Let it cook and thicken
- 18
As the sauce thickens, add salt and pepper to taste
salt - to tastesalt - to tasteblack pepper powder - to taste - 19
Now add the shredded boiled chicken
chicken - boiled and boneless(250 grams) - 20
Mix well and remove from the heat and set aside
- 21
To shape the dough Divide the dough four portions, to make medium sized breads
- 22
Take one portion of the dough, flatten it between your palms and using a rolling pin, roll it into rectangular shape
- 23
Now place the rectangular sheet of dough vertically in front of you on the working counter, with the help of a knife/pizza cutter, make cuts from 1 inch away from the edge to the end of the edges with a gap of 1 cm
- 24
Make sure the cuts are even numbered
- 25
Spoon some filling in the center,add grated cheese and oregano and start braiding
cheese - grated processed chees(1 cup)dried oregano(1 teaspoon)dried oregano(1 teaspoon) - 26
Fold the top and bottom part of dough and starting from one end, start braiding each pair of strip (overlapping)till you reach the end
- 27
Place it in a baking tray lined with parchment paper
- 28
Cover with damp muslin cloth and allow to rise for another hour
- 29
once it has risen, gently brush well with beaten egg
whole egg - beaten(1) - 30
Preheat oven to 180 degree Celsius and bake the bread for 30-35 minutes or till top gets browned well
- 31
Bake this for 12 minutes at 180 degree C
- 32
Now increase the heat to 220 Degree C and bake for 5 to 8 minutes until you see a nice brown colour on the bread
- 33
Remove it and serve warm
tablespoons milk - warm(4) - 34
Serve Chicken Stuffed Bread over high tea along with other tea time snacks like Whole Wheat Carrot Cake Recipe, Baked Corn & Flour Tortilla Chips Flavored With Paprika Recipe, Baked Samosa Pinwheels Recipe
whole egg - beaten(1)chicken - boiled and boneless(250 grams)-/2 all purpose flour (maida)(1 tablespoon)
Rate this recipe
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Chicken Stuffed Bread Recipe
A non-veg Continental recipe with -1/ vivatta maida, tablespoons sugar, -/2 active dry yeast. Ready in 1h 5m, serves 8.
Curated byLucas Dubois🇫🇷
Estimated Nutrition Highlights
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Directions
34 steps- 1
To begin making the Chicken Stuffed Bread recipe, let us make the bread dough
chicken - boiled and boneless(250 grams) - 2
For the bread dough In a small bowl, add yeast and sugar, add lukewarm water to it and mix well
tablespoons sugar(2)-/2 active dry yeast(1)tablespoons milk - warm(4)lukewarm water(1/4 cup)milk - lukewarm(1/2 cup) - 3
Cover and set aside for 5 mins for the yeast to activate and froth up
-/2 active dry yeast(1) - 4
In a mixing bowl, add flour, salt, oil and mix well
salt - to taste-/2 all purpose flour (maida)(1 tablespoon)salt - to taste - 5
Add in the yeast mixture and milk
-/2 active dry yeast(1)tablespoons milk - warm(4)milk - lukewarm(1/2 cup) - 6
Mix well using a fork
- 7
Add little warm water as needed
tablespoons milk - warm(4)lukewarm water(1/4 cup) - 8
Knead this to a soft dough
- 9
Knead well for 12-15 minutes
- 10
You can also use a food processor to knead the dough
- 11
Now drizzle with little of oil and incorporate it in the dough
- 12
Cover with a damp muslin cloth and set aside to rise for 1 hour
- 13
When the dough is risen, punch the air out and knead it once more
- 14
Add more flour if it is too sticky
-/2 all purpose flour (maida)(1 tablespoon) - 15
For the filling Melt butter in a pan on medium heat and add flour stirring continuously
tablespoons butter(2)-/2 all purpose flour (maida)(1 tablespoon) - 16
As soon as the flour gets slightly brownish, add warm milk and stir well to remove any lumps
tablespoons milk - warm(4)-/2 all purpose flour (maida)(1 tablespoon)milk - lukewarm(1/2 cup) - 17
Let it cook and thicken
- 18
As the sauce thickens, add salt and pepper to taste
salt - to tastesalt - to tasteblack pepper powder - to taste - 19
Now add the shredded boiled chicken
chicken - boiled and boneless(250 grams) - 20
Mix well and remove from the heat and set aside
- 21
To shape the dough Divide the dough four portions, to make medium sized breads
- 22
Take one portion of the dough, flatten it between your palms and using a rolling pin, roll it into rectangular shape
- 23
Now place the rectangular sheet of dough vertically in front of you on the working counter, with the help of a knife/pizza cutter, make cuts from 1 inch away from the edge to the end of the edges with a gap of 1 cm
- 24
Make sure the cuts are even numbered
- 25
Spoon some filling in the center,add grated cheese and oregano and start braiding
cheese - grated processed chees(1 cup)dried oregano(1 teaspoon)dried oregano(1 teaspoon) - 26
Fold the top and bottom part of dough and starting from one end, start braiding each pair of strip (overlapping)till you reach the end
- 27
Place it in a baking tray lined with parchment paper
- 28
Cover with damp muslin cloth and allow to rise for another hour
- 29
once it has risen, gently brush well with beaten egg
whole egg - beaten(1) - 30
Preheat oven to 180 degree Celsius and bake the bread for 30-35 minutes or till top gets browned well
- 31
Bake this for 12 minutes at 180 degree C
- 32
Now increase the heat to 220 Degree C and bake for 5 to 8 minutes until you see a nice brown colour on the bread
- 33
Remove it and serve warm
tablespoons milk - warm(4) - 34
Serve Chicken Stuffed Bread over high tea along with other tea time snacks like Whole Wheat Carrot Cake Recipe, Baked Corn & Flour Tortilla Chips Flavored With Paprika Recipe, Baked Samosa Pinwheels Recipe
whole egg - beaten(1)chicken - boiled and boneless(250 grams)-/2 all purpose flour (maida)(1 tablespoon)
Rate this recipe
