Servings : 12-16 baby chicken bread
Just for a twist, you could try making the chicken bread in baby sizes like this…of course, you can use whichever filling you like but I made them with the famous saucy chicken filling. 🙂
Ingredients for Dough
- 4 cups flour
- 1 tbsp. instant yeast
- 2 tbsp. powdered milk
- 1 tsp. salt
- 4 tbsp. oil
- 1 egg (plus1 for glazing)
- 1 tsp. castor sugar
Ingredients for Chicken Filling
- 1 1/2 to 2 cups chicken boiled and shredded (250-300 gm when uncooked)
- 2 small onions finely chopped (or 1 large)
- 1 tsp. salt
- 1 tsp. black pepper
- 2 tbsp. coriander leaves
- 4 green chillies chopped
- 1 tsp. garam masala powder
- 2 tbsp. flour
- 2 tbsp. butter
- 1 cup milk
- sesame seeds as required
For the Dough:
In a bowl mix together 4 cups flour, 1 tsp. salt, 1 tsp. castor sugar, 2 tbsp. milk powder, 1 tbsp. yeast, 1/4 tsp baking powder, 4 tbsp. oil and 1 egg, knead to a medium soft dough with slightly warm water, leave to rise for 1 hour.
For the Chicken Filling:
Heat 2 tbsp. butter fry onion till soft then add 2 tbsp. flour with 1 tsp. salt, 1 tsp. black pepper, 1 tsp. garam masala….add the milk, cook till thick, mix in the shredded chicken add chopped green chillies and coriander leaves, remove and cool completely.
The filling will look like THIS.
Now divide the dough into 12 to 16 parts depending on how small you want the baby chicken bread to be. Roll each piece of dough to a rectangular shape, snip the sides with scissors or a knife, put filling in the center and fold each side so they overlap each other (like a braid) the filling will show slightly but that’s ok, brush top with beaten egg, sprinkle sesame seeds and bake on 200 degree C for 25 minutes or so. Same method as used in THIS recipe for larger sized chicken bread.
Right after taking out of the oven apply butter well on whole bread and let it rest covered with a cloth for 2-3 min to soften the bread completely.
I always make big batches of chicken bread at a go and then wrap them well in cling film or foil, then put them in some sort of a cellophane bag and tie it up tight and freeze. They can keep up to 4 weeks! When you need one, you just thaw it out overnight in the fridge or keep it out on the counter until it’s thawed out, then unwrap and zap it in the micro for a minute or so until it warms up, and then splash a little bit of water using your fingertips on it and put it in the oven for about 5 minutes to freshen it back up. Becomes as good as new! 🙂