Chicken Bread my most favourtie snack or bread since my childhood :P i had never thought it would be so easy to make.... i always thought that this is impossible to make such soft dough at home,but then i challanged my elder sister to make this bread at home, nd when she did it i was surprised to see it :P it turned out awsome that after that i made successful try for this bread recipe.
Ingredients for dough
All-purpose/plain flour 4 cups
Instant yeast 1 tbsp
Powdered milk 2 tbsp (you can substitute with regular fresh/liquid milk)
Salt 1 tsp
Oil 4 tbsp
Egg 1 (plus 1 for glazing)
Castor sugar 1 tsp
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.
Ingredients for chicken filling
Chicken boiled and shredded 1 ½ to 2 cups
Onion chopped finely 1 medium or 2 small
Salt 1 tsp
Black pepper 1 tsp
Coriander leaves 2 tbsp
Green chilies chopped 4
All Spice Powder 1 tsp
Flour 2 tbsp
Butter 2 tbsp
Milk 1 cup
Sesame seeds as required
Heat 2 tbsp butter fry onion till soft then add 2 tbsp flour with 1 tsp salt, 1 tsp black pepper, 1 tsp garam masala....add the milk, cook till thick, mix in the shredded chicken add chopped green chilies and coriander leaves, remove and cool completely.
Now divide the dough into two or three parts depending on what size loaves of chicken bread you want. Roll the dough to a rectangular shape, snip the sides with scissors or a knife, put filling in the center and fold each side so they overlap each other (like a braid) the filling will show slightly but that's OK, brush top with beaten egg, sprinkle sesame seeds and bake on 200 degree C for 25 minutes or so.
Right after taking out of the oven apply butter well on whole bread and let it rest covered with a cloth for 2-3 min to soften the bread completely.
TIP: Make big batches of chicken bread at a go and then wrap them well in cling film or foil, then put them in some sort of a cellophane bag and tie it up tight and freeze. They can keep up to 4 weeks! When you need one, you just thaw it out overnight in the fridge or keep it out on the counter until it's thawed out, then unwrap and zap it in the micro for a minute or so until it warms up, and then splash a little bit of water using your fingertips on it and put it in the oven for about 5 minutes to freshen it back up. Becomes as good as new!
Ingredients for dough
All-purpose/plain flour 4 cups
Instant yeast 1 tbsp
Powdered milk 2 tbsp (you can substitute with regular fresh/liquid milk)
Salt 1 tsp
Oil 4 tbsp
Egg 1 (plus 1 for glazing)
Castor sugar 1 tsp
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.
Ingredients for chicken filling
Chicken boiled and shredded 1 ½ to 2 cups
Onion chopped finely 1 medium or 2 small
Salt 1 tsp
Black pepper 1 tsp
Coriander leaves 2 tbsp
Green chilies chopped 4
All Spice Powder 1 tsp
Flour 2 tbsp
Butter 2 tbsp
Milk 1 cup
Sesame seeds as required
Heat 2 tbsp butter fry onion till soft then add 2 tbsp flour with 1 tsp salt, 1 tsp black pepper, 1 tsp garam masala....add the milk, cook till thick, mix in the shredded chicken add chopped green chilies and coriander leaves, remove and cool completely.
Now divide the dough into two or three parts depending on what size loaves of chicken bread you want. Roll the dough to a rectangular shape, snip the sides with scissors or a knife, put filling in the center and fold each side so they overlap each other (like a braid) the filling will show slightly but that's OK, brush top with beaten egg, sprinkle sesame seeds and bake on 200 degree C for 25 minutes or so.
Right after taking out of the oven apply butter well on whole bread and let it rest covered with a cloth for 2-3 min to soften the bread completely.
TIP: Make big batches of chicken bread at a go and then wrap them well in cling film or foil, then put them in some sort of a cellophane bag and tie it up tight and freeze. They can keep up to 4 weeks! When you need one, you just thaw it out overnight in the fridge or keep it out on the counter until it's thawed out, then unwrap and zap it in the micro for a minute or so until it warms up, and then splash a little bit of water using your fingertips on it and put it in the oven for about 5 minutes to freshen it back up. Becomes as good as new!
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