Bread Stuffed with Chicken and Cheese

40 mins
Serves 9
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Directions

  1. 1Add eggs to the bowl.
  2. 2Add eggs to the bowl.
  3. 3Add eggs to the bowl.
  4. 4Add milk.
  5. 5Add milk.
  6. 6Add milk.
  7. 7Add oil.
  8. 8Add oil.
  9. 9Add oil.
  10. 10Add sugar, salt, and butter.
  11. 11Add sugar, salt, and butter.
  12. 12Add sugar, salt, and butter.
  13. 13Add powdered milk.
  14. 14Add powdered milk.
  15. 15Add powdered milk.
  16. 16Mix all ingredients until integrated.
  17. 17Mix all ingredients until integrated.
  18. 18Mix all ingredients until integrated.
  19. 19Add dry yeast.
  20. 20Add dry yeast.
  21. 21Add dry yeast.
  22. 22Mix until the yeast hydrates.
  23. 23Mix until the yeast hydrates.
  24. 24Mix until the yeast hydrates.
  25. 25Add wheat flour little by little and mix.
  26. 26Add wheat flour little by little and mix.
  27. 27Add wheat flour little by little and mix.
  28. 28Knead the dough for five minutes until it's smooth and homogenous.
  29. 29Knead the dough for five minutes until it's smooth and homogenous.
  30. 30Knead the dough for five minutes until it's smooth and homogenous.
  31. 31Put the dough in a bowl with wheat flour and let it rest for 30 minutes.
  32. 32Put the dough in a bowl with wheat flour and let it rest for 30 minutes.
  33. 33Put the dough in a bowl with wheat flour and let it rest for 30 minutes.
  34. 34Remove the air from the dough.
  35. 35Remove the air from the dough.
  36. 36Remove the air from the dough.
  37. 37Cut the dough into smaller pieces.
  38. 38Cut the dough into smaller pieces.
  39. 39Cut the dough into smaller pieces.
  40. 40Cut and weigh each piece to 90 grams.
  41. 41Cut and weigh each piece to 90 grams.
  42. 42Cut and weigh each piece to 90 grams.
  43. 43Use a rolling pin to roll out the dough.
  44. 44Use a rolling pin to roll out the dough.
  45. 45Use a rolling pin to roll out the dough.
  46. 46Add two slices of cheese and shredded chicken filling.
  47. 47Add two slices of cheese and shredded chicken filling.
  48. 48Add two slices of cheese and shredded chicken filling.
  49. 49Close the dough.
  50. 50Close the dough.
  51. 51Close the dough.
  52. 52Add the bread to a pan greased with a little oil.
  53. 53Add the bread to a pan greased with a little oil.
  54. 54Add the bread to a pan greased with a little oil.
  55. 55Cover and let it rest for 30 minutes.
  56. 56Cover and let it rest for 30 minutes.
  57. 57Cover and let it rest for 30 minutes.
  58. 58Brush the top with egg yolk.
  59. 59Brush the top with egg yolk.
  60. 60Brush the top with egg yolk.
  61. 61Sprinkle peas and sesame seeds.
  62. 62Sprinkle peas and sesame seeds.
  63. 63Sprinkle peas and sesame seeds.
  64. 64Bake in a preheated oven at 180 degrees for approximately 40 minutes.
  65. 65Bake in a preheated oven at 180 degrees for approximately 40 minutes.
  66. 66Bake in a preheated oven at 180 degrees for approximately 40 minutes.

Ingredients

  • 2 egg
  • 2 egg
  • 2 egg
  • 8.11 OZ milk
  • 8.11 OZ milk
  • 8.11 OZ milk
  • 2.7 OZ oil
  • 2.7 OZ oil
  • 2.7 OZ oil
  • 60 grams sugar
  • 60 grams sugar
  • 60 grams sugar
  • 0.5 spoon salt
  • 0.5 spoon salt
  • 0.5 spoon salt
  • 1 spoon butter
  • 1 spoon butter
  • 1 spoon butter
  • 1 spoon powdered milk
  • 1 spoon powdered milk
  • 1 spoon powdered milk
  • 10 grams dry yeast
  • 10 grams dry yeast
  • 10 grams dry yeast
  • 500 grams wheat flour
  • 500 grams wheat flour
  • 500 grams wheat flour
  • 2 slices cheese
  • 2 slices cheese
  • 2 slices cheese
  • shredded chicken
  • shredded chicken
  • shredded chicken
  • egg yolk
  • egg yolk
  • egg yolk
  • peas
  • peas
  • peas
  • sesame seeds
  • sesame seeds
  • sesame seeds

Equipment

bowlwhiskwooden spoonrolling pinknifebaking pan