Preparation time
- Total: Approximately 65 minutes
- Preparation: 25 minutes
- Cooking: 40 minutes
Ingredients
- 2-1/2 cup Vivatta Maida
- 2 tablespoons Sugar
- 1-1/2 Active dry yeast
- Salt - to taste
- 3 tablespoons Sunflower Oil
- 4 tablespoons Milk - warm
- 1/4 cup Lukewarm Water
- 1 Whole Egg - beaten
- 250 grams Chicken - Boiled and boneless
- 2 tablespoons Butter
- 1-1/2 tablespoon All Purpose Flour (Maida)
- 1/2 cup Milk - lukewarm
- 1 cup Cheese - grated processed chees
- Salt - to taste
- Black pepper powder - to taste
- 1 teaspoon Dried oregano
- 1 teaspoon Dried oregano
Instructions
- To begin making the Chicken Stuffed Bread recipe, let us make the bread dough
- For the bread dough In a small bowl, add yeast and sugar, add lukewarm water to it and mix well
- Cover and set aside for 5 mins for the yeast to activate and froth up
- In a mixing bowl, add flour, salt, oil and mix well
- Add in the yeast mixture and milk
- Mix well using a fork
- Add little warm water as needed
- Knead this to a soft dough
- Knead well for 12-15 minutes
- You can also use a food processor to knead the dough
- Now drizzle with little of oil and incorporate it in the dough
- Cover with a damp muslin cloth and set aside to rise for 1 hour
- When the dough is risen, punch the air out and knead it once more
- Add more flour if it is too sticky
- For the filling Melt butter in a pan on medium heat and add flour stirring continuously
- As soon as the flour gets slightly brownish, add warm milk and stir well to remove any lumps
- Let it cook and thicken
- As the sauce thickens, add salt and pepper to taste
- Now add the shredded boiled chicken
- Mix well and remove from the heat and set aside
- To shape the dough Divide the dough four portions, to make medium sized breads
- Take one portion of the dough, flatten it between your palms and using a rolling pin, roll it into rectangular shape
- 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
- Make sure the cuts are even numbered
- Spoon some filling in the center,add grated cheese and oregano and start braiding
- 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
- Place it in a baking tray lined with parchment paper
- Cover with damp muslin cloth and allow to rise for another hour
- once it has risen, gently brush well with beaten egg
- Preheat oven to 180 degree Celsius and bake the bread for 30-35 minutes or till top gets browned well
- Bake this for 12 minutes at 180 degree C
- 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
- Remove it and serve warm
- 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
Other informations
The table below shows servings values and other necessary informations.
- Servings
- Cuisine
- Course
- Diet
- 8
- Continental
- Snack
- Non Vegeterian