Braided chicken bread
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Braided chicken bread

Yummy and beautiful....!!!

Sanjeeda Rauf

Ingredients

1-serving
  1. 4 Cups All purpose flour (u can use atta if u wish)
  2. 1 Tablespoon yeast instant
  3. 2 Tablespoons milk powder
  4. 1 Teaspoon salt
  5. 2 Tablespoons oil
  6. 1 egg
  7. 1 Tablespoon sugar
  8. 2 Cups Chicken (cooked with salt and shredded)
  9. 2 onion (medium-finely chopped)
  10. 1 Teaspoon salt
  11. 1 Teaspoon black pepper
  12. 2 Tablespoons coriander Leavesa
  13. 4 Greenchillies - chopped
  14. 1 Teaspoon garam masala
  15. 2 Tablespoons flour
  16. 2 Tablespoons butter
  17. 1 Cup milk
  18. 1 egg (for brushing on the bread)
  19. Sesame seeds -for garnish

Method

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    In a bowl mix together 4 cups flour, 1 tsp. salt, 1 tsp. castor sugar, 2 tbsp. milk powder, 1 tbsp. yeast, 4 tbsp. oil and 1 egg, knead to a medium soft dough with slightly warm water, leave to rise for 1 hour.

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    Divide the dough into two or three depending on how big you want the loaves. Proceed with viewing the subsequent steps to see how the bread is shaped.

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    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.

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    Add the milk, cook till thick, mix in the shredded chicken add chopped green chilies and coriander leaves, remove and cool completely.

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    Roll the dough to a rectangular shape, brush a bit of butter on the dough.

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    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. Please refer the pictures and proceed.

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    Place the prepared bread on a greased tray.The recipe says to make 2 loaves but I prefer dividing it into three and making three average sized loaves. That is up to your preference!

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    Brush top with beaten egg, sprinkle sesame seeds and bake on 200 degree C for 25 minutes or so till the top becomes golden brown in color.

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    Remove and brush them with melted butter. Keep them covered until time of serving so they stay soft.

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    These can be served as is, with a chutney of choice, or as an accompaniment with any meal or soup. I feel ketchup is the best combination.

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