Chicken Bread

Is there anything better than the aroma of freshly baked bread?
This sort of stuffed bread is easily found in all bakeries throughout Pakistan.
Needless to say its delicious and I always have so much fun making it :-)

I use a baking stone in my oven. Its great for all types of bread, pizzas and naan!

(This will yield 2 loaves enough for 4 ppl)
(Prep time 1hr + 4-6 hrs for dough to rise)

Dough

Bread flour 6 cups
Warm water 1 1/2 cups (approx 110-130 degrees F)
Milk 1/2 cup
Vegetable oil 1/4 cup
Yeast 1 1/2 Tbs
Sugar 2/3 Tbs
Salt 1 tsp

Dissolve all of the sugar in warm water and then stir in yeast.
Allow to proof for 15-20 mins or until the yeast turns frothy.
Mix oil and salt in the yeast mixture.
Add the flour one cup at a time.
Knead dough on a floured and cold surface for 6-8 mins until smooth and elastic.
Place in a large generously oiled bowl.
Turn the dough around to coat all sides with grease.
Cover the bowl with a damp cloth.
Let the dough rise in a warm, dark, dry place (I place mine inside the oven) until doubled in size.

Filling

Skinless boneless chicken thighs 6
Key lime juice 3 Tbs
Red onion 2/3 cup diced fine
Garlic paste 1 tsp
Green chili 2 Tbs chopped fine
Pepper 2/3 tsp
Cayenne pepper 2/3 tsp
Roasted cumin powder 1/2 tsp
Melted butter 4Tbs
Oil for cooking approx 3 Tbs
Salt
(Since this is stuffed in the bread use an additional 1/2 tsp of salt to the amount normally used)

Mix all the spices and garlic together and rub over the chicken.
Let the chicken stand for 20 mins on the counter.
Heat some oil in a large non-stick pan.
Add the onions and fry for a min we don't them turning brown.
Add chilies plus the chicken and turn the heat down to med high and cook uncovered until done.
The cooking time is 25-30 mins.
Turn the chicken once in between to ensure even browning.
Sprinkle the key lime juice towards the end.
At this point the chicken would be lightly browned and there should be no liquid left in the pan.
The onions and the chilies should have disintegrated into a paste.
Let this cool down completely.
Tear the chicken into shreds. You can use a fork if you want, I simply use my hands.
Pour the melted butter over the shredded chicken.
Mix well and make sure everything is well incorporated.

Shaping the bread

Take out the dough on a floured surface.
Punch it down and knead for a min.
You would be making two loafs.
Divide the dough into two equal parts.
Take one half of the dough and roll it out close to 1/3" thick in the center.
Roll out the edges a little thinner close to 1/4" inch because they would go over each other.
You'll know what I am talking about in a while :-)
Try and maintain a rectangular shape approx 12" x 7".
Take half of the chicken mixture and spread it in a straight 3" wide and 11" long line right in the center of the rolled out dough.
Bring the left flap of the dough over to the right side and the right flap to the left side.
You can moisten the edges of the dough with a little water to ensure a perfect seal.
Also seal the upper end of the loaf and twist off any extra dough and round it up.
Do the same on the other end.
Turn the loaf over.
Make a few vent cuts for steam to escape.
Brush some egg wash over the loaf.
Make the second loaf following the same steps.
Ready to bake.

I use a baking stone. For that I pre-heat the oven to max temperature at 550 and get the stone really really hot. Then I turn the heat down to 375 and bake the bread directly on top of the stone. It takes roughly 30 mins.

If you don't have a stone you can bake the loaf on a greased cookie sheet or any other oven proof pan. Pre-heat oven to 375 and bake for 30 mins. I will not recommend a glass pyrex dish for baking because the bread will not brown and crisp up at the bottom.

Let it cool before slicing!
I love it with a little chili garlic sauce on the side!

{heart}
Nabia