Side Pannel
Chicken Bread
- Prep Time: 1 hr 30 mins
- Cooking Time: 30 mins
- Serves: 2 loaves
Chicken Bread
- Recipe Submitted by maryjosh on 02/15/2018
Ingredients List
- For the Filling
- 2 tbsp unsalted butter
- 1 medium onion, finely chopped
- 1/2 garam masala powder
- 2 tbsp flour
- 1 cup milk
- 1 1/2 cups shredded rotisserie chicken meat
- Kosher salt and freshly ground black pepper
- For the Dough
- 1 8 g packet active dry yeast
- 2 cups warm water, divided plus more as needed
- 1 tsp sugar
- 4 cups all-purpose flour
- ΒΌ tsp baking powder
- 1 tsp salt
- 4 tbsp vegetable oil
- 1 egg, beaten
- Egg wash (1 egg whisk in 1 tsp water), for glazing
- Sesame seeds for sprinkling
Directions
To make the filling:
Place the butter and onion in a pan over medium high heat. Cook the onion until soft, about 5 minutes. Stir in the garam masala and flour.
Add the milk, and cook, stirring, until thick, about a minute. Stir in the chicken meat. Season to taste with salt and pepper. Remove from the heat and cool completely.
To make the dough:
In a big bowl, dissolve the yeast in 1 cup warm water. Add the sugar and let stand for 5 minutes.
In another big bowl, whisk together the flour, baking powder and salt.
Add the flour mixture to the yeast mixture and then add the egg, oil and remaining 1 cup warm water. Knead until a medium soft dough is achieved, adding more warm water as needed. Place in a greased bowl, cover with a damp cloth and let rise for 1 hour.
Preheat the oven to 400 degree F. Line a baking sheet with parchment paper.
Divide the dough into two. Roll the dough into a rectangular shape, snip the sides with scissors or a knife, put half of the filling in the center and fold each side so they overlap each other like a braid. Brush top generously with egg wash and sprinkle with sesame seeds. Repeat with the other dough and filling. Place the breads in the prepared pan and bake for 25 minutes.
Place the butter and onion in a pan over medium high heat. Cook the onion until soft, about 5 minutes. Stir in the garam masala and flour.
Add the milk, and cook, stirring, until thick, about a minute. Stir in the chicken meat. Season to taste with salt and pepper. Remove from the heat and cool completely.
To make the dough:
In a big bowl, dissolve the yeast in 1 cup warm water. Add the sugar and let stand for 5 minutes.
In another big bowl, whisk together the flour, baking powder and salt.
Add the flour mixture to the yeast mixture and then add the egg, oil and remaining 1 cup warm water. Knead until a medium soft dough is achieved, adding more warm water as needed. Place in a greased bowl, cover with a damp cloth and let rise for 1 hour.
Preheat the oven to 400 degree F. Line a baking sheet with parchment paper.
Divide the dough into two. Roll the dough into a rectangular shape, snip the sides with scissors or a knife, put half of the filling in the center and fold each side so they overlap each other like a braid. Brush top generously with egg wash and sprinkle with sesame seeds. Repeat with the other dough and filling. Place the breads in the prepared pan and bake for 25 minutes.
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