A savory delight that combines the tenderness of chicken with a beautifully braided bread exterior, perfect for dinner or special occasions.
Ingredients
Scale:
3 ½ cups all-purpose flour, sifted
1 packet (2 ¼ teaspoons) instant yeast
1 teaspoon salt
2 tablespoons sugar
1 cup warm milk (110°F or 45°C)
2 tablespoons unsalted butter, melted
1 large egg
2 cups cooked chicken, shredded
1 cup cream cheese, softened
1 tablespoon fresh parsley, chopped
1 tablespoon fresh chives, chopped
1 teaspoon garlic powder
Salt and pepper to taste
1 egg, beaten (for egg wash)
Sesame seeds or poppy seeds (optional)
Instructions
Prepare the Dough: In a large mixing bowl, combine the flour, instant yeast, salt, and sugar. Stir these dry ingredients together thoroughly. In a separate bowl, whisk the warm milk, melted butter, and egg until well blended. Gradually mix the wet ingredients into the dry ingredients until a dough forms.
Knead the Dough: Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. Place the kneaded dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm place for about 1 hour until it has doubled in size.
Prepare the Filling: Mix the shredded chicken, cream cheese, parsley, chives, garlic powder, salt, and pepper until well combined.
Shape the Dough: Punch down the risen dough and roll it out into a rectangle, approximately 12x18 inches. Cut the dough lengthwise into three equal strips, leaving the top intact.
Add the Filling: Spread the chicken filling evenly over the center strip of dough, leaving space at the edges.
Braid the Bread: Fold the left strip over the filling, then the right strip over the left. Continue alternating sides until you reach the bottom and seal the ends.
Second Rise: Place the braided loaf on a parchment-lined baking sheet, cover it with a towel, and let it rise for another 30 minutes.
Preheat the Oven: During the last 10 minutes of rising, preheat your oven to 375°F (190°C).
Egg Wash and Bake: Brush the top of the braided bread with the beaten egg and sprinkle with seeds if desired. Bake for 25-30 minutes until golden brown.
Cool and Serve: Allow the bread to cool for at least 10 minutes on a wire rack before slicing.
