Soft Alfredo Chicken Bread

90 mins
Serves 6
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Directions

  1. 1Place the flour, salt, Italian herbs, yeast, sunflower oil, and honey in a deep bowl. Mix well and knead for 10-12 minutes until smooth.
  2. 2Place the flour, salt, Italian herbs, yeast, sunflower oil, and honey in a deep bowl. Mix well and knead for 10-12 minutes until smooth.
  3. 3Place the flour, salt, Italian herbs, yeast, sunflower oil, and honey in a deep bowl. Mix well and knead for 10-12 minutes until smooth.
  4. 4Cover and let it rise for 1 hour, or until doubled in size.
  5. 5Cover and let it rise for 1 hour, or until doubled in size.
  6. 6Cover and let it rise for 1 hour, or until doubled in size.
  7. 7Heat the butter and olive oil in a frying pan over medium heat.
  8. 8Heat the butter and olive oil in a frying pan over medium heat.
  9. 9Heat the butter and olive oil in a frying pan over medium heat.
  10. 10Add the chopped onion and sauté for 4-5 minutes.
  11. 11Add the chopped onion and sauté for 4-5 minutes.
  12. 12Add the chopped onion and sauté for 4-5 minutes.
  13. 13Add the chicken thighs, cayenne powder, garlic powder, onion powder, and black pepper.
  14. 14Add the chicken thighs, cayenne powder, garlic powder, onion powder, and black pepper.
  15. 15Add the chicken thighs, cayenne powder, garlic powder, onion powder, and black pepper.
  16. 16Crumble the chicken stock cube over the mixture and cook for 5-7 minutes.
  17. 17Crumble the chicken stock cube over the mixture and cook for 5-7 minutes.
  18. 18Crumble the chicken stock cube over the mixture and cook for 5-7 minutes.
  19. 19Pour in the heavy cream over high heat until the sauce thickens.
  20. 20Pour in the heavy cream over high heat until the sauce thickens.
  21. 21Pour in the heavy cream over high heat until the sauce thickens.
  22. 22Add the cheese mix and Italian seasoning, then let it melt over low heat.
  23. 23Add the cheese mix and Italian seasoning, then let it melt over low heat.
  24. 24Add the cheese mix and Italian seasoning, then let it melt over low heat.
  25. 25Let the mixture cool.
  26. 26Let the mixture cool.
  27. 27Let the mixture cool.
  28. 28Deflate the dough and divide it into 6 equal portions, each about 80 g. Shape into balls.
  29. 29Deflate the dough and divide it into 6 equal portions, each about 80 g. Shape into balls.
  30. 30Deflate the dough and divide it into 6 equal portions, each about 80 g. Shape into balls.
  31. 31Roll out a ball into a rectangle.
  32. 32Roll out a ball into a rectangle.
  33. 33Roll out a ball into a rectangle.
  34. 34Place a strip of the chicken mixture in the center.
  35. 35Place a strip of the chicken mixture in the center.
  36. 36Place a strip of the chicken mixture in the center.
  37. 37Fold the top and bottom edges slightly over the filling.
  38. 38Fold the top and bottom edges slightly over the filling.
  39. 39Fold the top and bottom edges slightly over the filling.
  40. 40Take one side and fold the dough over the filling, then roll up tightly.
  41. 41Take one side and fold the dough over the filling, then roll up tightly.
  42. 42Take one side and fold the dough over the filling, then roll up tightly.
  43. 43Place the rolls on a baking sheet lined with parchment paper.
  44. 44Place the rolls on a baking sheet lined with parchment paper.
  45. 45Place the rolls on a baking sheet lined with parchment paper.
  46. 46Brush with herb cream cheese and sprinkle with grated cheese and Italian seasoning.
  47. 47Brush with herb cream cheese and sprinkle with grated cheese and Italian seasoning.
  48. 48Brush with herb cream cheese and sprinkle with grated cheese and Italian seasoning.
  49. 49Let them rise for 30 minutes, or until doubled in size.
  50. 50Let them rise for 30 minutes, or until doubled in size.
  51. 51Let them rise for 30 minutes, or until doubled in size.
  52. 52Bake in a preheated oven at 220°C (428°F) for 12-18 minutes until golden brown.
  53. 53Bake in a preheated oven at 220°C (428°F) for 12-18 minutes until golden brown.
  54. 54Bake in a preheated oven at 220°C (428°F) for 12-18 minutes until golden brown.

Ingredients

  • 300 g flour
  • 300 g flour
  • 300 g flour
  • 5 g salt
  • 5 g salt
  • 5 g salt
  • 1 g Italian seasoning
  • 1 g Italian seasoning
  • 1 g Italian seasoning
  • 5 g instant yeast
  • 5 g instant yeast
  • 5 g instant yeast
  • 20 ml sunflower oil
  • 20 ml sunflower oil
  • 20 ml sunflower oil
  • 10 g honey
  • 10 g honey
  • 10 g honey
  • 150 ml lukewarm water
  • 150 ml lukewarm water
  • 150 ml lukewarm water
  • 6 herb cream cheese
  • 6 herb cream cheese
  • 6 herb cream cheese
  • 6 grated cheese
  • 6 grated cheese
  • 6 grated cheese
  • 25 g unsalted butter
  • 25 g unsalted butter
  • 25 g unsalted butter
  • 20 ml olive oil
  • 20 ml olive oil
  • 20 ml olive oil
  • 400 g chicken thighs
  • 400 g chicken thighs
  • 400 g chicken thighs
  • 150 g yellow onion
  • 150 g yellow onion
  • 150 g yellow onion
  • 2 g cayenne powder
  • 2 g cayenne powder
  • 2 g cayenne powder
  • 2 g garlic powder
  • 2 g garlic powder
  • 2 g garlic powder
  • 2 g onion powder
  • 2 g onion powder
  • 2 g onion powder
  • 1.5 g black pepper
  • 1.5 g black pepper
  • 1.5 g black pepper
  • 7 g chicken stock cube
  • 7 g chicken stock cube
  • 7 g chicken stock cube
  • 75 ml heavy cream
  • 75 ml heavy cream
  • 75 ml heavy cream
  • 250 g cheese mix
  • 250 g cheese mix
  • 250 g cheese mix
  • 1 g Italian seasoning
  • 1 g Italian seasoning
  • 1 g Italian seasoning

Equipment

deep bowlfrying panbaking sheetrolling pin