Here’s a recipe of the Braided Chicken Bread with additional details and tips:
Ingredients:
– 1 1/2 cups warm water (around 100°F to 110°F) – 2 teaspoons active dry yeast (1 packet)
– 3 tablespoons olive oil
– 1 teaspoon salt
– 3 cups all-purpose flour (bread flour or a combination of all-purpose and whole wheat flour works well too)
– 1 cup shredded cooked chicken (rotisserie chicken or cooked chicken breast/thighs)
– 1/2 cup shredded mozzarella cheese (or a blend of mozzarella and cheddar)
– 1/4 cup chopped fresh parsley
– 1 egg, beaten (for egg wash)
– Optional:
garlic powder, dried herbs (e.g., thyme, rosemary), or grated carrots for added flavor and nutrition
Instructions:
1. Activate the yeast: In a large mixing bowl, combine warm water, yeast, and a pinch of sugar. Stir gently and let it sit for 5-7 minutes, or until the mixture becomes frothy and bubbly.
-2. Mix the dough: Add olive oil, salt, and 2 cups of flour to the bowl. Mix until a shaggy dough forms.
3. Knead the dough: Gradually add the remaining cup of flour, kneading the dough for 5-7 minutes until smooth and elastic. You can utilize a stand blender with a mixture snare connection or manipulate by hand.
4. First rise: Place the dough in a greased bowl, cover it with plastic wrap or a damp towel, and let it rise in a warm, draft-free place for 1 hour, or until doubled in size.
5. Prepare the filling: In a separate bowl, mix shredded chicken, mozzarella cheese, parsley, and any desired optional ingredients (e.g., garlic powder, dried herbs).
6. Divide the dough: Punch down the risen dough and divide it into three equal pieces. Roll each piece into a long rope.
7. Assemble the braid: Place the chicken mixture in the center of each dough rope, leaving a 1-inch border on either side.
8. Braid the dough: Braid the three dough ropes together, tucking the ends under the loaf to seal. 9. Egg wash: Brush the beaten egg over the braid for a golden glaze.
10. Second rise: Place the braided loaf on a parchment-lined baking sheet, cover it with plastic wrap or a damp towel, and let it rise for another 30-45 minutes, or until puffed.
11. Bake: Preheat your oven to 375°F (190°C). Bake the braided loaf for 25-30 minutes, or until golden brown.
Tips and Variations: – Use leftover cooked chicken or rotisserie chicken for convenience. – Add some diced onions, bell peppers, or herbs to the chicken mixture for extra flavor. – Brush the loaf with garlic butter before baking for an extra boost of flavor. – Try using different types of cheese, such as cheddar, feta, or goat cheese, for unique flavor profiles.
– For a whole wheat version, replace up to 50% of the all-purpose flour with whole wheat flour. – To make ahead, prepare the dough and chicken mixture separately, then assemble and bake the braid when ready.
Enjoy your delicious Braided Chicken Bread!