Description
This Easy Braided Chicken Bread is a delightful savory treat combining a soft, flavorful yeast dough braided around a spiced chicken filling. The chicken is cooked with aromatic spices and herbs, then encased in a tender, slightly sweet bread dough, topped with sesame seeds for a lovely crunch. Perfect for a hearty snack, lunch, or a party appetizer.
Ingredients
Scale
Dough Ingredients
- 4 cups All-purpose flour
- 1 tbsp Instant yeast
- 2 tbsp Milk
- 1 tsp Salt
- 4 tbsp Nut oil
- 1 Egg
- 1 tsp Sugar
- ¼ tsp Baking powder
Chicken Filling Ingredients
- 1 ½ – 2 cups Chicken, cooked and shredded
- 2 small Onions, finely chopped
- 1 tsp Salt
- 1 tsp Black pepper
- 2 tbsp Coriander leaves, chopped
- 4 Chili peppers, finely chopped
- 1 tsp Garam masala
- 2 tbsp All-purpose flour
- 2 tbsp Butter
- 1 cup Milk
- Sesame seeds, for topping
Instructions
- Prepare the Dough: In a large mixing bowl, combine the all-purpose flour, instant yeast, sugar, salt, and baking powder. In a separate bowl, whisk together the milk, nut oil, and egg. Gradually add the wet ingredients into the dry ingredients, mixing until a soft, pliable dough forms. Knead the dough for about 8-10 minutes until smooth and elastic. Cover and let it rest in a warm place for about 1 to 1.5 hours, until it doubles in size.
- Make the Chicken Filling: In a skillet over medium heat, melt the butter and sauté the chopped onions until translucent. Add the cooked shredded chicken, chopped chili peppers, salt, black pepper, coriander leaves, and garam masala. Stir well to combine the spices with the chicken. Sprinkle the all-purpose flour over the mixture and stir continuously. Gradually pour in the milk, stirring constantly to create a thickened creamy chicken filling. Cook for 3-4 minutes until the mixture thickens. Remove from heat and let it cool completely.
- Shape the Bread: Once the dough has risen, punch it down and roll it out on a floured surface into a rectangular shape about 12 by 16 inches. Spread the cooled chicken filling evenly down the center of the dough rectangle. Using a sharp knife, cut slits on both sides of the filling about 1.5 inches wide, making sure the strips are evenly spaced.
- Braid the Bread: Fold the strips alternately over the chicken filling to create a braided look. Pinch the dough ends together to seal the braid. Place the braided bread seam-side down on a baking sheet lined with parchment paper.
- Proof and Bake: Cover the braided loaf lightly with a clean kitchen towel and let it rest for 20-30 minutes to proof. Preheat the oven to 350°F (175°C). Brush the top of the loaf with milk or beaten egg for a golden crust, then sprinkle sesame seeds generously over the top. Bake for 30-35 minutes or until the bread is golden brown and cooked through.
- Cool and Serve: Remove the bread from the oven and allow it to cool slightly on a wire rack before slicing. Serve warm or at room temperature as a meal or snack.
Notes
- Ensure the chicken filling is completely cooled before spreading on the dough to prevent dough becoming soggy.
- You can substitute nut oil with vegetable or olive oil if preferred.
- The bread can be reheated gently in the oven or microwave before serving.
- Adjust chili peppers for your desired heat level or omit if you prefer a milder taste.
- For a dairy-free alternative, use plant-based milk and butter substitutes.
Keywords: braided bread, chicken bread, savory bread, homemade bread, yeast bread, chicken filling, snack, appetizer