Braided Chicken Bread

 

Ingredients for Dough(For two loaves of Chicken Bread)

4 cups all purpose flour

1 tbsp instant yeast

2 tbsp powdered milk

1 tsp salt

4 tbsp oil

1 egg (plus 1 for glazing)

1 tsp castor sugar

Ingredients for Chicken Filling

1 1/2 cups chicken boiled and shredded

1 medium onion chopped finely

1 tsp salt

1 tsp black pepper

4 chopped green chilies

1 tsp oregano powder

2 tbsp flour

2 tbsp butter

1 cup milk

sesame seeds for garnishing

Instructions 

For the Filling

Melt  butter in a pan,fry onion till soft and transparent.Add 2 tbsp flour with 1 tsp salt, 1 tsp black pepper, 1 tsp oregano.

Add the milk, cook till thick, mix in the shredded chicken add chopped green chilies, remove and cool completely.

For the Dough

In a bowl mix together 4 cups flour, 1 tsp salt, 1 tsp castor sugar, 2 tbsp milk powder, 1 tbsp yeast, 4 tbsp oil and 1 egg, knead to a medium soft dough with slightly warm water, leave to rise for 1 hour. Divide the dough into two or three depending on how big you want the loaves. Proceed with viewing the subsequent steps to see how the bread is shaped.

STEP 1: Roll out the dough into a rectangle. Brush some softened butter over it.

(Although the recipe doesn’t call for it, I normally dab a touch of butter to this to make it ultra-yummy)

STEP 2:  Put your filling in the center of the rectangle and make slits on both of the longer sides.

STEP 3:  Start bringing the topmost slit ends across from each other alternately

STEP 4:  Keep going, remember to alternate, like a crisscross fashion. Left to right…right to left.

STEP 5:  When you reach the end, leave a tail at the bottom, just for the appearance. You can just tuck everything neatly in if you like, but I prefer to have that bit of a tail at the bottom of the loaf. 🙂

 

Recipe adapted from Fauzia’s Kitchen.