Chicken bread is made of soft fluffy chicken and juicy chicken and cheese filling. The Bread with chicken filling is baked in an oven until it has a golden crust.
Why should you try it?
The filling has many variations. But as you’d look at the list of ingredients and you’d say this recipe is promising. Unlike many chicken bread recipes that miss the main aspect of bread making which is letting the dough rise a second time before baking. This chicken bread bake lets the bread rise enough to be fluffy and soft. This requires extra resting time and you’ll thank me for that. I also did a poll on my Instagram as I had so many chicken fillings ideas in mind. ( I’ve mentioned all in variations.) The poll was in favor of white sauce-based filling, I developed this version. I tested the chicken bread recipe a couple of times before it is published here and trust me! I’m so happy with the results. I used instant yeast that comes in a sachet and doesn’t require proofing. If your yeast requires proofing then start by proofing yeast with sugar and little water. Let it rest for 10 minutes. If your yeast rises and gets frothy, it is good and can be used in the recipe. If not discard and use new yeast. Then make dough using this yeast and remainning dough ingredients. Ingredients for the dough of bread are flour, milk, butter, egg, yeast, sugar, and salt. Hungry for chicken main dishes? The lower set of ingredients is for folding the bread into a braid. They are ketchup for base; egg wash and Nigella or sesame for lovely golden crust.
Make the dough by mixing all ingredients into the dough yeast, egg, butter, salt, and sugar in a large mixing bowl. Then gradually add milk to form a soft dough. (I used instant yeast that doesn’t require proofing. Follow the instructions on the yeast packet and if proofing used the proofed yeast in the dough and continue kneading.) Mix all the ingredients of the chicken in the bowl and let it rest until needed. (Chicken doesn’t really need marination but it is just easy to start the chicken process also simultaneously.)
The bread stays good in the fridge for 2 days. Re-heat in an oven or air-fryer for the best taste. It tastes amazing the next day as the filling gets absorbed in the bread. So leftovers are welcomed.
Use lukewarm milk for kneading the dough. Hot milk will kill the yeast. You can make the dough with your hands or in a food processor, whatever is convenient. Keep the dough in a warm dark place, that helps the dough rise quickly. Make sure the bread has risen a second time visibly before baking, wait a bit longer if needed. You can also add milk powder to the dough to make it rich.
Filling
Remember, the filling needs to have stronger flavors as a lot of it is undermined when it goes in the bread. You can make filling a day ahead.
You can try this recipe with puff pastry dough as well and make a braid. That will be a quick recipe as you skip dough making and rising. Remember chicken stuffed puff pastry braids are very yummy but very heavy too.
Filling variations
You can do so much with filling. If you wish to skip cooking the filling, mix ketchup and mayonnaise in a bowl, add cooked chicken and your favorite seasonings like tikka boti, fajita, or barbecue and you are ready to stuff the bread. You can also use this egg roll filling in this recipe. Or chicken samosa filling from this recipe. However, I’d also like it as a main dish with soup for dinner. For an additional flavor boost, you can add chicken bullion or cube. The bread is mild on spice, you can add extra chilies for heat.
Baking Variation Air fry in the preheated air fryer at 180C for 15 minutes. If you try this Chicken Bread recipe, I’d LOVE to hear your feedback in the comments. Your 5-ratings motivate me to do my best. Stay connected for more recipes and videos on Facebook, Instagram, Pinterest, and Youtube.
📖 Recipe
