May 2, 2010
Chicken Stuffed Bread
This bread is perfectly moist inside and out. I achieve this by adding a 8-inch cake pan filled with water on the bottom rack on my oven while cooking breads. It truly makes a magnificent difference. I love bread and chicken so decided to combine the two. This is a great dish served with soup and salad.
2-1/2 cups all-purpose flour
1/2 cup warm milk
1/4 cup sunflower oil + 1/2 tablespoon
1 tablespoon yeast
1/4 cup + 2 tablespoons warm water- separate two (add water a small amount at time until you get the perfect dough consistency)
1/4 cup sugar
2 eggs, room temperature and beaten
1/2 teaspoon salt
1 egg yolk
3 cooked chicken breast, diced
1 cup mozzarella shredded cheese
1 teaspoon rosemary
1/2 teaspoon garlic powder
1. In a small bowl add 2 tablespoons warm water, pinch of sugar and yeast. Allow to sit for 5 minutes until small bubbles appear.
2. In a large mixing bowl add flour, 1/4 cup oil, sugar, eggs, salt and milk. Add yeast mixture. Combine until soft dough forms add water using small amounts at time if needed to achieve dough consistency. Place 1/2 tablespoon of oil into hand and rub all over dough (do not work into dough). Place in a large bowl, cover with plastic wrap and place in a warm place for 30 minutes.
3. Pre-heat oven to 350F. Punch dough down. On a non stick baking mat make dough into 8x4 inch rectangle. Sprinkle half of cheese on top, add chicken on top and then sprinkle remaining cheese. Fold dough over and with hands shape into a round. Place round onto a greased baking pan. Place the seams down. Brush egg yolk on top of round. Sprinkle rosemary and garlic powder on top. Bake for 20-30 minutes or until golden.
Yields: 1 loaf