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Kids always stay on the 'hungry mode' on whenever they are at home during weekends or vacations. Have you noticed this with your kids ? And a small snacking idea never suffices them. A filling meal like snacks otherwise the hungry mode is never turned off. Not only the filling snacks, it must be tasty and trending as well.
If you are looking for something like that, then go ahead and give this chicken plaited bread a try. Am sure your family will love this. The filling is quite simple with a white creamy pasta kind sauce, but you can always change to a desi style chicken version like we do for a cutlet filling. I made the white pasta kind, as my kids love this kind of filling in breads. This filling is not spicy and is creamier. You can add grated cheese to make it even more delicious. Give this a try and enjoy !!
- Take 1/4 cup leuk warm water in a bowl and add the sugar, mix. Add the instant yeast and mix, leave undisturbed for 10 minutes to proof.
- Separate the egg white and yolk. Keep aside.
- When the yeast is proofed (creamy and foamy), add the all-purpose flour, salt.
- Add in the egg yolk and half of the egg white, pour the milk little by little to the dough. Knead the dough, the dough may be stick but don't worry. Keep kneading for 7–10 minutes.
- Add a tbsp of oil and mix. Add remaining oil to the bowl and on top of the dough. Cover and leave the dough for an hour to rise.
- In the meantime, prepare the filling. Add the boneless chicken pieces, with salt and pepper powder. Cook on medium flame for 10 minutes or till done. Cool completely and shred the chicken with a fork. Keep aside.
- Heat a pan and add oil. To this, add chopped garlic and ginger. Then add the fine chopped onion, sauté until translucent.
- Add the 2 tbsp of flour and cook till the raw smell of flour disappears on low flame. Add in the milk and mix till there are no lumps and is a smooth paste. Add the salt, mixed herbs, chilly flakes. Finally, add the shredded chicken and toss. Add the tomato ketchup and give a quick mix. Switch off the flame and leave to cool.
- After an hour, the dough is risen. Punch down the air and transfer the dough to a baking mat. Roll out the dough in a rectangle shape of 11" and 6" wide. Place the filling in the center leaving enough space on the edges. Cut thick diagonal strips on both sides. Cross over the strips over each other to cover the filling and close the bread. Do it starting from the top and close till the end.
- Transfer the bread to a baking tray with lining. Let the bread rise for another 30 minutes. Brush the egg white on top and add the chilly flakes and sesame seeds. In the last 10 minutes, pre-heat the oven to 350 degrees F or 180 degrees C. Finally, brush any remaining egg whites and place in oven. Bake for 20–25 minutes. Remove from the oven and apply butter on top of the bread for a softer crust. Cool slightly, cut in pieces and enjoy warm.
1 comment:
this would make a fabulous lunch with a soup or salad! Love the chicken filling.
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