Chicken & Corn cheddar bread


20160115_151254This recipe will make one bread.


For the bread dough:-

  1. Plain flour – 1.5 cup
  2. Sugar – 1.5 heaping tsps.
  3. Instant yeast – 1.25 tsp.
  4. Salt – 3/4 tsp.
  5. Oil – 2 tbsps.
  6. Milk powder – 1 tbsp.
  7. Lukewarm water – as needed

For the creamy filling:-

  1. Butter – 1 tbsp.
  2. Oil – 1 tbsp.
  3. Plain flour – 1 tbsp.
  4. Milk – 1.5 cups
  5. Pepper powder – 1/2 tsp.
  6. Paprika powder – 1/2 tsp.
  7. Oregano – 1/2 tsp.
  8. Salt -as needed
  9. Cooked & shredded chicken – 250 grams ( I cooked the chicken adding 1/2 tsp of salt, 1/2 tsp of pepper powder & 1/2 tsp of paprika powder)
  10. Sweetcorn – 1/4 cup
  11. Parmesan cheese – 1 tsp.

Other ingredients for the filling:-

  1. Oil – 1 tsp.
  2. Onion – 1 medium, thinly sliced
  3. Mixed bell peppers – 1/2 cup
  4. Cilantro – 1/4 cup
  5. Cheddar cheese – 1/3 cup, grated

For the topping:-

  1. White sesame seeds for sprinkling
  2. Oil for brushing


Prepare the dough first

Mix together all the ingredients needed for the dough. Add lukewarm water & knead into a very soft dough. Keep punching the dough as you knead. Keep the dough covered in a warm place for 1 hour or till double in volume. Meanwhile, prepare the filling for the bread.

Prepare the creamy filling

Heat butter & oil in a pan & add the plain flour. Cook on low heat for 2 minutes. Add milk, pepper powder, salt, paprika powder & oregano. Cook till the sauce turns thick. Stir in the shredded chicken, parmesan cheese & sweet corn. Mix well & switch off heat. Let this mixture cool down completely.

Prepare the veggie mixture

Heat 1 tsp. of oil & add the onions, capsicum & cilantro. Cook on medium high heat for 3-4 minutes. Sprinkle a pinch off salt. Keep aside.

Prepare the bread rolls

Punch down the risen dough & roll it into a slightly thin rectangle.  Place the creamy chicken filling over the rolled out dough. Spread the sauted veggies over the chicken filling & sprinkle grated cheddar cheese on top. You can shape the bread roll as you wish.

Keep the stuffed bread roll in a tray lined with foil. Keep it covered again for 45 minutes.

Preheat the oven to 200C.

Brush the top of the bread with oil & sprinkle white sesame seeds.

Bake at 200C for 25 minutes.

Remove from the oven & serve warm.

This entry was posted in Baking, Bread, Breakfast / Dinner, chicken, Continental. Bookmark the permalink.

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