Chicken Bread

A co-worker of mine made this savory chicken bread and brought it to work. I enjoyed it so much that I asked for the recipe!
As in the past, I used store bought rotisserie chicken in place of boiled chicken meat. I like to do this for convenience and for the added flavor. I love the flexibility of this dish as you can fill it with anything you want. Ham and cheese would probably be a good filling as well! My family loved this dish, especially straight out of the oven!

Cooking Tips

To get the best flavor and texture from your chicken bread, use a combination of fresh herbs and spices. Adding ingredients like garlic powder, onion powder, or even a dash of paprika can elevate the taste significantly. If you prefer a golden crust, brush the top with an egg wash before baking. This not only gives it a beautiful sheen but also enhances the flavor. Keep an eye on the baking time. Each oven is different, so start checking around the 25-minute mark. The bread should be golden brown and sound hollow when tapped on the bottom. If you have leftovers, consider reheating them in the oven instead of the microwave to maintain that lovely crispy texture.

Storage Instructions and Variations

Chicken bread can be stored in an airtight container in the refrigerator for up to three days. If you want to keep it longer, consider freezing individual slices. Wrap each slice tightly in plastic wrap and place them in a freezer-safe bag. When you are ready to enjoy it again, simply thaw in the fridge overnight and reheat in the oven. For variations, try experimenting with different fillings. Adding spinach and feta gives a Mediterranean twist, while barbecue sauce and cheddar can create a delicious twist for a casual gathering. If you want a vegetarian option, roasted vegetables and ricotta can be delightful too.

Frequently Asked Questions

What can I use instead of rotisserie chicken?

If you don’t have rotisserie chicken, cooked chicken breast or thighs work great. Just make sure to season it well to keep that flavor punch.

How do I store leftovers?

Leftover chicken bread can be stored in an airtight container in the fridge for up to three days. For longer storage, wrap individual slices in plastic wrap and pop them in a freezer-safe bag.

Can I make this chicken bread ahead of time?

You can prepare the filling and dough in advance, then assemble and bake it when you’re ready. Just remember to let the dough rise as needed before baking.

What are some good filling variations?

While chicken is fantastic, you can swap in ham and cheese, sautéed veggies, or even a blend of cheeses for something different. Experimenting with fillings is half the fun!

What should I do if my dough isn’t rising?

If your dough isn’t rising, make sure your yeast is fresh and that your water was warm, not hot. If it’s still not rising, try placing it in a warmer spot, like near a sunny window.

Chicken Bread

Liza Agbanlog

Savory chicken bread combines tender rotisserie chicken with a creamy, spiced filling and a soft, fluffy crust. It's comforting and easy to make, ideal for any meal.

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Prep Time 1 hour hr 30 minutes mins

Cook Time 30 minutes mins

Total Time 2 hours hrs

Course Snack

Servings 2 loaves

Calories 350 kcal

Ingredients

  

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For the Filling

• 2 tbsp unsalted butter
• 1 medium onion, finely chopped
• 1/2 tsp garam masala powder
• 2 tbsp flour
• 1 cup milk
• 1 1/2 cups shredded rotisserie chicken meat
• Kosher salt and freshly ground black pepper

For the Dough

• 1 8 g packet active dry yeast
• 2 cups warm water, divided plus more as needed
• 1 tsp sugar
• 4 cups all-purpose flour
• ¼ tsp baking powder
• 1 tsp salt
• 4 tbsp vegetable oil
• 1 egg, beaten
• Egg wash (1 egg whisk in 1 tsp water), for glazing
• Sesame seeds for sprinkling

Instructions

 

To make the filling:

• Place the butter and onion in a pan over medium high heat. Cook the onion until soft, about 5 minutes. Stir in the garam masala and flour.
• Add the milk, and cook, stirring, until thick, about a minute. Stir in the chicken meat. Season to taste with salt and pepper. Remove from the heat and cool completely.

To make the dough:

• In a big bowl, dissolve the yeast in 1 cup warm water. Add the sugar and let stand for 5 minutes.
• In another big bowl, whisk together the flour, baking powder and salt.
• Add the flour mixture to the yeast mixture and then add the egg, oil and remaining 1 cup warm water. Knead until a medium soft dough is achieved, adding more warm water as needed. Place in a greased bowl, cover with a damp cloth and let rise for 1 hour.
• Preheat the oven to 400 degree F. Line a baking sheet with parchment paper.
• Divide the dough into two. Roll the dough into a rectangular shape, snip the sides with scissors or a knife, put half of the filling in the center and fold each side so they overlap each other like a braid. Brush top generously with egg wash and sprinkle with sesame seeds. Repeat with the other dough and filling. Place the breads in the prepared pan and bake for 25 minutes.

Notes

Recipe adapted: Fauzia’s Kitchen Fun

Nutrition

Calories: 350kcalCarbohydrates: 40gProtein: 20gFat: 12gSaturated Fat: 5gCholesterol: 70mgSodium: 400mgFiber: 2gSugar: 2g

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