Description

This Chicken Bread recipe features a soft, fluffy yeast dough filled with a savory mixture of tender chicken, aromatic spices, mixed vegetables, and melted cheddar cheese. The braided bread is brushed with egg wash, sprinkled with seeds, and baked to golden perfection, delivering a delightful combination of flavors and textures perfect for a family meal or snack.

Ingredients

Dough Ingredients

3½ cups flour (more for dusting)
1 teaspoon salt
1 tablespoon sugar
1 cup warm milk
1 egg
3 tablespoons butter or oil (plus more to grease)
1 tablespoon instant yeast

Chicken Filling Ingredients

450 g boneless chicken breast, cut into small cubes
½ teaspoon cumin powder
1 teaspoon paprika (optional)
½ tablespoon minced garlic
1 teaspoon black pepper
2 tablespoons lemon juice
½ – 1 tablespoon diced green chilies (skip for non-spicy)
½ teaspoon salt
1 tablespoon oil
1 cup mixed chopped vegetables (shredded carrot, shredded cabbage, capsicum)
3 tablespoons flour
½ cup milk
½ cup shredded cheddar cheese
½ cup chopped green onions
¼ cup chili garlic sauce or ketchup or pizza sauce

Assembly and Topping

1 beaten egg for egg wash
Sesame seeds
Black seeds

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Instructions

Prepare the Dough: Combine the flour, instant yeast, egg, butter or oil, salt, and sugar in a mixing bowl. Gradually add warm milk while mixing to form a soft dough. Knead until smooth, then cover and let it rise in a warm place for 2 hours until doubled in size.
Marinate Chicken: In a bowl, mix the cubed chicken with cumin powder, paprika, minced garlic, black pepper, lemon juice, diced green chilies, and salt. Allow it to rest while preparing the filling.
Cook Chicken Filling: Heat oil in a pan and cook the marinated chicken until tender. Remove and set aside. In the same pan, fry the flour, then gradually add milk to create a roux. Add the cooked chicken back to the pan, stir in mixed vegetables, and cook until the vegetables soften.
Add Cheese and Herbs: Stir in shredded cheddar cheese and chopped green onions. Mix well until the cheese melts. Remove from heat and allow to cool to a handleable temperature.
Shape the Bread: After the dough has doubled, punch it down to remove air and knead briefly. Divide the dough into two equal parts. Roll out one part into a rectangle on a floured surface. Transfer to a floured baking sheet lined with butter paper.
Assemble Filling: Spread the ketchup or chosen sauce evenly over the rolled dough. Place half of the chicken filling in the center. Make parallel cuts on the edges of the dough to create strips for braiding.
Braid the Bread: Fold the strips over the filling in an alternating overlapping pattern to form a braid. Pinch the ends to seal. Repeat with the second piece of dough and remaining filling.
Final Rise: Let both braided breads rise for a second time, about 30 minutes, until visibly fluffy.
Prepare for Baking: Preheat the oven to 350°F (175°C). Brush the breads with beaten egg, then sprinkle sesame and black seeds on top.
Bake: Bake the breads for 30 minutes or until fully cooked and golden brown.
Broil for Color: Switch the oven to broil (top heat grill) and broil the breads for 1 minute, closely watching to achieve a golden crust without burning.
Alternative Air Frying: Alternatively, preheat an air fryer to 180°C (356°F) and air fry each bread for about 15 minutes for a crisp exterior.

Notes

Use instant yeast for a quicker rise without proofing, but regular yeast can be used with appropriate proofing.
Adjust the amount of green chili based on your spice preference or omit for a milder taste.
Ensure the filling cools before assembling to prevent dough sticking or sogginess.
Baking times may vary slightly depending on your oven; check for a golden crust and cooked dough.
Both oven baking and air frying produce delicious results; choose based on equipment availability.
Let the dough rise in a warm, draft-free area for best results.

Prep Time: 30 minutes
Cook Time: 45 minutes
Category: Baking
Method: Baking
Cuisine: Fusion