Description
This Easy Braided Chicken Bread recipe combines a soft, flavorful homemade dough with a savory spiced chicken filling, all braided into a beautiful loaf that is perfect for a family meal or special occasion. The bread is enriched with butter and milk, filled with aromatic herbs and spices, and topped with sesame seeds for an appealing crunch and finish.
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, 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. Add the nut oil, milk, and egg. Mix all ingredients thoroughly and knead the dough until it becomes smooth and elastic. Cover with a damp cloth and let it rise in a warm place for about 1-1.5 hours or until doubled in size.
- Make the Chicken Filling: In a skillet, melt the butter over medium heat. Add the finely chopped onions and chili peppers, sautéing until they become soft and translucent. Add the shredded chicken, coriander, salt, pepper, and garam masala. Stir well to combine. Sprinkle in the all-purpose flour and cook for 2 minutes to remove the raw flour taste. Gradually add the milk while stirring continuously to create a creamy filling. Cook until thickened slightly, then remove from heat and let the filling cool.
- Shape the Bread: Preheat your oven to 350°F (175°C). Once the dough has risen, punch it down and roll it into a large rectangle on a floured surface. Spread the chicken filling evenly down the center of the dough. Using a knife, make diagonal cuts on both sides of the filling about 1.5 inches apart, creating strips. Gently fold the strips over the filling alternately from each side, creating a braided effect.
- Final Proof and Bake: Place the braided loaf on a baking sheet lined with parchment paper. Brush the top with a little milk or beaten egg to give it a glossy finish. Sprinkle sesame seeds on top. Let the bread rest for another 15-20 minutes for final proofing. Bake in the preheated oven for 30-35 minutes or until the bread is golden brown and cooked through.
- Cool and Serve: Remove the bread from the oven and let it cool slightly on a wire rack before slicing. Serve warm or at room temperature as a delicious entrée or snack.
Notes
- Ensure the chicken filling is not too wet to prevent soggy bread; cook filling until creamy but thickened.
- You can substitute nut oil with olive oil or vegetable oil depending on availability.
- Adjust chili peppers according to your spice preference for milder or hotter filling.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for 4-5 days.
- This bread freezes well; wrap tightly and freeze for up to 1 month. Thaw before reheating.
Keywords: Braided bread, Chicken bread, Savory bread, Braided loaf, Spiced chicken filling, Homemade bread, Easy bread recipe