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Chicken Bread

Updated: May 2

Chicken Bread ( <- Link to video)

*In the above video, it states that you need 2 cups of dried milk, however that is incorrect. Only 1 cup is needed.*


Chicken: (Vegetarian option: Replace chicken with cabbage and mushrooms)

2 chicken breast boiled with salt and water and shredded

1 Leek chopped

1 chicken bouillon

1 bay leave

1 onion chopped

1/3 cup parsley

3 garlic cloves

1 tbsp olive oil

1 chopped tomato

pinch of salt

ground black pepper

1 tbsp butter


5 cup all purpose flour

1 cup dried milk (sunny select brand) or 2 cups of warm milk

2 cups warm water 110F

1 tbsp himalayan salt

2 tbsp sugar

1 1/2 tbsp instant yeast

2 Eggs

1/2 cup soft butter (1 stick of butter)

4 tbsp garlic powder or 3 tbsp mince dried garlic

4 tbsp onion powder

4 tbsp parsley (save half on top)

dash of black pepper

2 tbsp oregano (save half on top)

1 tbsp nutmeg

Melted butter

1 Egg yolk for egg wash

2 tomatoes

Parchment paper

Loaf pan

Cookie tray


Chicken Filling:

● add garlic, olive oil, onion, bay leaf and chicken cube

● fry for a bit then add leek and a little bit of salt

● fry well then add parsley, scrape bottom of the pot for more flavor

● add tomato, some pepper and fry until all the vegetables are dry (very important)

● add chicken, stir until all done; turn off heat

● add 1 tbsp butter and mix thoroughly

● put in container in refrigerator to cool down


● add dried milk with warm water and mix

● add sugar, salt, yeast and mix

● add 4 cups of flour and mix with hand mixer on medium speed; add 4 cups of flour in kitchenaid mixer (gluten starts to work when there are lines in the dough)

● add butter and 1 egg; mix again for 4 minutes

● add 1 egg and add 1 cup of flour; mix again for 2 minutes

● add nutmeg, 1 tbsp oregano, 2 tbsp parsley, 3 tbsp onion powder, 3 tbsp minced garlic

● mix again for 4 minutes

● add a little big of flour (1 cup) to hold the bread together; work the dough with your hands and bread spatula.

● add only oil afterwards on clean surface and knead the dough by hand and bread spatula. knead and slap the dough to countertop until it is stretchy and won’t break apart (2 - 3 minutes)

● put aside the bread and let it rest for 1 hour

Prepare pan:

● Create Small and Big ones; create the balls and can freeze before rest.; defrost and rise 1 - 2 hours (double the size)

● add parchment papers to, glass or metal loaf pan and 2 cookie tray

● cut less than half of the dough; open the bread in a rectangular shape and add the chicken filling to the center (throw away the bay leaf)

● Rectangular shape glass pan: fold and leave the seam at the bottom

● Other half of dough make 10 balls: fill chicken and pinch into a ball; seam side down and distribute them in parchment tray further apart because they will grow and expand

● Rise for 1 hour

● 1/3 cup water and egg yolk wash

● add egg wash, one sliced tomato, little salt, little bit of oregano and little bit of parsley

● rise for 30 minutes.

● preheat 370 degrees

● bake for 30-35 minutes.

● add little bit of melted butter and spread on top of bread to soften the crust

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