Tuesday, 12 May 2020

Chicken and Vegetable Bread

Dough Preparation 

Flour 4-6 cups
Yeast 1 tbsp
Sugar 3 tbsp
Olive oil 1/4 cup
Milk 1.5 cups
Warm Water 1/3 cup
Salt 2.5 tsp


Mix warm milk, water, yeast, sugar and oil and let sit for 10 mins till it is nice and frothy. 
Add 2 cups of flour and mix, sprinkle salt and add two more cups of flour. Mix well. 
Depending on the climate you live in, you may need anywhere from 1/2 cup of more flour to all the way to last 2 cups. 
Knead the dough for around 10 mins till it is nice and soft. Dough should bounce back when poked and not sticky at all. It means enough gluten has developed in the dough and your bread will be nice and chewy.
Put the dough in a greased bowl, cover and leave to rise for a couple of hrs in a warm place.
After it has doubled in size ,punch it down to release the air. Roll the dough into a log shape and cut into 8-10 equal portions. 
Make the balls and cover. Let them rest for  second rise for about another hour or till they are almost double in size.


Peas 2 cups
Carrots 1 cup
Corn 1 cup
Boiled/fried chicken  3 cups
Green onion 1/2cup
Salt 1.5 tsp
Black Pepper 1 tsp
Cream cheese 1/2 cup
Flour 1/4 cup
Butter 1/4 cup
Milk 1 cup
Chicken stock/water 1/2 cup
Egg 1 beaten 


Melt butter in a sauce pan, add flour and cook for a couple of mins while stirring continuously.  You want to get the rawness of flour out not brown it so keep the flame at medium low.
Remove from heat and add cold liquid while whisking continuously.  There should not be any lumps.
Bring it back to the stove and cook while whisking continuously till it's nice a bubbly. 
Add salt, pepper and cheese and mix well. Taste for the seasonings. 
Transfer to a bowl and cover with cling film. Make sure cling film is touching the sauce to avoid the crust on the sauce. Let it cool.
Fold the vegetables and chicken gently into the sauce and your filling is ready.


Roll the dough to 2/3 cm thickness into a rectangular kind of shape.  
Brush the edges with egg wash on longer side of the triangle.  On a 45degree angle cut through the dough on both sides leaving enough space in the middle to hold the filling. Cuts can be anywhere from a cm to and inch apart.
Put the filling in log shape in the center and start braiding alternating each side. Strands should be close each other or filling will ooze out.
Put them on a lined baking sheet leaving 3-4 inches apart. 
Cover and let rise for another 20-30 mins. 
Preheat your oven at 360 for at least 20 mins.
Brush top of the braids with egg wash and sprinkle some sesame or black seeds.
Bake for 20-25 mins till tops are nice and golden.  Transfer to a cooling rack or serve immediately.  

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