Chicken Stuffed Bread Recipe

Ingredients

• 2-1/2 cup Vivatta Maida
• 2 tablespoons Sugar
• 1-1/2 Active dry yeast
• Salt to taste
• 3 tablespoons Oil
• 4 tablespoons Milk warm
• 1/4 cup Lukewarm Water
• 1 Whole Egg beaten
• 250 grams Chicken Boiled and boneless, shredded
• 2 tablespoons Butter (Salted)
• 1-1/2 tablespoon All Purpose Flour (Maida)
• 1/2 cup Milk lukewarm
• 1 cup Cheese grated processed chees
• Salt to taste
• Black pepper powder to taste
• 1 teaspoon Dried oregano
• 1 teaspoon Dried oregano

Steps

1. To begin making the Chicken Stuffed Bread recipe, let us make the bread dough.
2. In a small bowl, add yeast and sugar, add lukewarm water to it and mix well. Cover and set aside for 5 mins for the yeast to activate and froth up.
3. In a mixing bowl, add flour, salt, oil and mix well. Add in the yeast mixture and milk. Mix well using a fork. Add little warm water as needed. Knead this to a soft dough. Knead well for 12-15 minutes. You can also use a food processor to knead the dough.
4. Now drizzle with little of oil and incorporate it in the dough. Cover with a damp muslin cloth and set aside to rise for 1 hour.
5. When the dough is risen, punch the air out and knead it once more. Add more flour if it is too sticky.
6. Melt butter in a pan on medium heat and add flour stirring continuously.
7. As soon as the flour gets slightly brownish, add warm milk and stir well to remove any lumps. Let it cook and thicken.
8. As the sauce thickens, add salt and pepper to taste. Now add the shredded boiled chicken. Mix well and remove from the heat and set aside.
9. Divide the dough four portions, to make medium sized breads.
10. Take one portion of the dough, flatten it between your palms and using a rolling pin, roll it into rectangular shape.
11. Now place the rectangular sheet of dough vertically in front of you on the working counter, with the help of a knife/pizza cutter, make cuts from 1 inch away from the edge to the end of the edges with a gap of 1 cm.
12. Make sure the cuts are even numbered.Spoon some filling in the center,add grated cheese and oregano and start braiding.
13. Fold the top and bottom part of dough and starting from one end, start braiding each pair of strip (overlapping)till you reach the end.
14. Place it in a baking tray lined with parchment paper.
15. Cover with damp muslin cloth and allow to rise for another hour. once it has risen, gently brush well with beaten egg.
16. Preheat oven to 180 degree Celsius and bake the bread for 30-35 minutes or till top gets browned well.
17. Bake this for 12 minutes at 180 degree C. Now increase the heat to 220 Degree C and bake for 5 to 8 minutes until you see a nice brown colour on the bread. Remove it and serve warm.
18. Serve Chicken Stuffed Bread over high tea along with other tea time snacks like Whole Wheat Carrot Cake Recipe, Baked Corn & Flour Tortilla Chips Flavored With Paprika Recipe, Baked Samosa Pinwheels Recipe.