Made with AI
Braided Chicken and Mozzarella Bread
75 min 542 kcal per serving Medium
Ingredients
4 Servings
- All-purpose flour280 g
- Cooked skinless chicken breast, shredded350 g
- Whole milk120 ml
- Instant yeast7 g
- Granulated sugar10 g
- Large egg1 egg
- Olive oil15 g
- Onion, finely diced100 g
- Red bell pepper, diced100 g
- Shredded mozzarella60 g
- Paprika3 g
- Salt5 g
Instructions
- 1
Warm the whole milk to approximately 38°C (100°F). It should feel warm but not hot.
- 2
In a large mixing bowl, combine the flour, instant yeast, sugar, and 3 g of the salt.
- 3
Beat the egg in a small bowl. Reserve approximately one-quarter of it for brushing the bread, then add the remaining egg to the flour mixture along with the warm milk and 5 g of the olive oil.
- 4
Mix until a rough dough forms. Knead on a lightly floured surface for 8–10 minutes, until the dough is smooth and elastic.
- 5
Place the dough in a lightly oiled bowl, cover it, and let it rise in a warm place for 60–75 minutes, or until doubled in size.
- 6
Meanwhile, heat the remaining 10 g of olive oil in a skillet over medium heat. Add the onion and red bell pepper and cook for 5–7 minutes, until softened.
- 7
Add the shredded chicken, paprika, and remaining 2 g of salt. Cook for 2–3 minutes, stirring well, then remove the skillet from the heat and allow the filling to cool completely.
- 8
Preheat the oven to 190°C (375°F). Line a baking tray with parchment paper.
