Description
This Chicken & Cheese Bread is a soft, golden homemade bread filled with seasoned shredded chicken and plenty of melted cheese. It is easy to prepare, satisfying, and perfect for lunch, dinner, snacks, or parties.
Ingredients
For the Dough
- 5 cups all-purpose flour
- 2¼ teaspoons instant yeast
- ¼ cup sugar
- 1 teaspoon salt
- 1 cup warm milk
- 1 egg
- ¼ cup melted butter
For the Filling
- 2½ cups cooked, shredded chicken
- 2½–3 cups grated mozzarella or cheddar cheese
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 1 teaspoon mixed herbs
For the Topping
- 1 egg, beaten
- ¼ cup grated cheese
- 1 teaspoon mixed herbs
Instructions
- In a large bowl, combine the flour, instant yeast, sugar, and salt.
- Add the warm milk, egg, and melted butter.
- Knead the mixture for 8–10 minutes until the dough becomes smooth and soft.
- Cover the dough and let it rise for about 40 minutes, or until doubled in size.
- Place the shredded chicken in a bowl and season it with garlic powder, black pepper, and mixed herbs.
- Roll the risen dough into a large rectangle.
- Spread the seasoned chicken evenly over the dough.
- Sprinkle the grated mozzarella or cheddar generously over the chicken.
- Fold or roll the dough and cut it into individual portions.
- Firmly seal the edges of each portion to prevent the filling from escaping.
- Arrange the portions on a baking tray.
- Cover and let them rest for 15–20 minutes.
- Brush the tops with beaten egg.
- Sprinkle with grated cheese and mixed herbs.
- Bake in a preheated oven at 180°C (350°F) for 20–25 minutes, or until golden brown.
- Allow the bread to cool slightly before serving.
Notes
- Serve warm while the cheese is still soft and melted.
- Pair with a fresh salad, soup, coleslaw, or your favorite dipping sauce.
- Garlic sauce, ranch dressing, or tomato sauce makes a delicious dip.
- For parties, make smaller portions so they are easy to serve and eat.
- Store leftover bread in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven or air fryer to restore the crisp exterior and warm filling.
- Freeze completely cooled portions in freezer-safe bags for up to 2 months.
- Thaw frozen portions in the refrigerator before reheating.
- Avoid storing the bread uncovered because the dough can become dry.