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 8×4 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