The yeast dough is so versatile that everyone should know the basic recipe. You can go savory or sweet if you can make a basic dough. Possibilities are endless. If you are new to the yeast business, just make sure you are not intimidated. A few pointers as mentioned below and you will be pro in no time. As a starter I would suggest to try these basic basic dinner rolls here. These bread sticks which no one will believe that they are homemade while this basic bread is my favorite recipe of bread so far.
For the rest of you, I am sure you are aware of chicken bread, a luscious creamy chicken filled bread shaped in the form of braid can be a great breakfast/brunch option and will make a great side for lunch/dinner. I blindly follow the recipe from Fauzia’s Kitchen Fun but my filling is a tad different and many times without any measurements as the leftover filling can be used for chicken patties, open grilled chicken sandwiches while the left over dough can be used for dinner rolls as mentioned above. Basically the dough is very similar to what I make for cinnamon rolls and other yeast dough.
A few tips about yeast if you keep in mind will get you great results every single time.
- Yeast is a living organism (yikes) and gets activated with warm water and feeds on sugar.
- Since its living, its sensitive so always check for expiry and storage method. I keep mine in freezer.
- Yeast comes in many forms, granules, instant and fresh. Differences are minor, usage is a little different but the results are same. I use instant.
- Yeast dough need warm place to rise so in winters you might want to place your dough near a stove or in an oven which has been warmed up and closed (VERY IMP).
- Use room temperature ingredients in yeast dough as with all other baking but specially this as cold ingredients can hinder in yeast activation. Liquid is however luke warm in almost all recipes.
- Remember, the consistency and quality of dough is directly proportional to the final product. Hence working towards smooth, elastic and soft dough will yield good breads.
- Don’t cut the breads while they are still hot or even warm else the steam will escape and will make the bread irreversibly chewy.
- The breads freezes well as compared to over the counter or fridge storage. You can wrap the prepared product in cling wrap and then in plastic bag and freeze. Bake in a hot oven for 10 mins when needed.
- Since commercial products add preservatives, the breads keep well for even a week. Not in our case though, therefore, consume fresh for optimal taste.
- Always cut breads with serrated knives of roller cutter in case of pizzas.
And now on to the recipe.
- 4 cups flour
- 1 tablespoon instant yeast
- 2 tablespoon powdered milk
- 1 teaspoon salt
- 4 tablespoon oil
- 2 eggs
- 1 teaspoon sugar
- warm water for kneading
- 2 tablespoon butter
- 2 tablespoon flour
- 1 cup milk
- 1 1/2 cup cooked shreded chicken
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1/2 teaspoon crushed red chillies
- 1 medium onion
- mushrooms, capsicums chopped optional
- Mix all the dry ingredients in a large bowl.
- Add oil, 1 egg and start adding water to form a medium soft dough.*
- Place in a lightly oiled bowl and cover and leave it in a warm place for 45 minutes till double in size.
- Knock down the air and divide the dough into two parts.
- Roll out on part on a lightly floured surface around 12x4 inches.
- Spread filling in the middle.
- Cut the diagonal strips and start wrapping like a braid.Repeat for the other part.
- Place them on a baking sheet and brush with beaten egg and sprinkle sesame seeds.
- Bake in a pre-heated oven at 400 F till golden brown for about 25 minutes.
- Heat butter in a saucepan and add chopped onions.
- Saute and add flour.
- Add milk stirring it continuously. We are aiming at a thicker paste.
- Add seasonings and chicken. Let it cool.
- *you can reserve 1/2 cup of flour to add in last if the dough gets too sticky by water.
- the key to good bread is to knead a medium soft dough that is smooth. If you are using a machine then mix it for good 8 minutes using dough hook. If using hands, then knead it well on a lightly oiled surface for 12 minutes.
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