Just like my super SOFTEST DINNER ROLL RECIPE, this stuffed Chicken Rose Bread is soft and sinfully delicious! Give me two slices of bread and I am filled but give me any stuffed bread and I will lose counts of how many I have eaten 😀.
What’s special about this Chicken Rose Bread?
- It’s super soft.
- You can use any fillings of your choice.
- It’s only proven once.
- The dough can be made and kept refrigerated overnight. This slows the proofing process but saves you the stress of making fresh bread dough for breakfast.
- Dough can be kneaded by hand for 10 minutes using she slamming method like I did in my SOFTEST DINNER ROLLS RECIPE.
- Dough can also be kneaded with a stand mixer using the hook attachment for 7 minutes.
- Dough can be used as a base for other bread recipes.
- You can substitute milk for yoghurt or buttermilk in this recipe.
See step-by-step Video here: SOFT CHICKEN ROSE BREAD
- In a mixing bowl, sieve in your flour, add your unsalted butter, add your sugar, add yeast to one side of your bowl, and add salt to another portion of your dough. Salt kills yeast so you shouldn’t place it on yeast or vice versa. Alternatively, you can mix in your yeast with the rest of dry items then add in salt.
- Mix all items together. Next add egg, and milk and mix slightly to form a dough that’s not sticky.
- Transfer dough to your work surface. Do not grease or flour your work surface. Start slamming your dough against the work surface for 10 minutes. If kneading with a mixer knead for 7 minutes.
- Once dough is properly kneaded, it will be tacky to touch, smooth, fluffy, and soft. And once you pull a portion of it apart, it will take a while to tear. All these shows dough is well kneaded.
- Next grease your mixing bowl with oil, place your dough in it and grease the top of your dough. Cover mixing bowl with a kitchen towel or cling film and allow dough proof for an hour.
- 30minutes prior to the end of proofing period, start preheating your oven at 350°F. Bread recipes requires very hot oven. I also usually steam-bake all my breads. How to do this is simply placing water into a large saucepan or cake pan and place it in the last tier of your oven, very close to the source of heat. Do this before you put on your oven.
- While waiting for the dough to proof, prepare your fillings. In a sauce pan or skillet set on low-medium flames, add little vegetable oil. Allow to heat up for 2 seconds, then add your spring onion and saute for 2 seconds.
- Next add your bell pepper and scotch bonnet then stir. Next add your boneless chicken, stir and allow to saute for a minute. Then add your Irish potato, stir and saute for a minute. Then add your chicken stock which can be substituted with yoghurt or milk or even buttermilk.
- Stir and cover your skillet. Allow your sauce cook for 2 minutes. Then add your spices and sesame oil/coconut oil/olive oil. Stir and allow all liquid items dry out of the sauce. Remove from heat and turn into a flat plate to cool completely. If there are liquids in your sauce, it will spill out of your dough during baking.
- At this time your dough should be proven. Get your baking tray, slightly grease with butter and dust with flour. Shake off excess flour. Set aside.
- Get your egg and milk (1 whole egg ➕ 2 tbsp liquid milk), whisk them well together. Set aside.
- Next get your proven dough, slightly punch out air from the dough. Apportion dough into parts by weighing them to be 110g each. I got 7 doughs where 6 weighed 110g and the the 7th one weighed 43g. These are large rose breads. You can use 105g as weight or 85g for a smaller rose bread.
- Mould each dough into a tight ball. Dust your work surface SLIGHTLY with flour and roll each dough into a disc. Then cut out 5 triangles using a pizza cutter or kitchen knife. Make sure to leave some spaces in the center of the dough to hold your fillings.
- Next brush the tip of each triangle with your glaze. Then place your fillings in the center off the dough. I used 2 tsp of fillings for each of the six doughs and 1 tsp for the 7th dough which was smaller.
- Now fold your dough. PLEASE SEE THE VIDEO FOR HOW TO DO THIS CORRECTLY. Pick one of the triangles, place over your filling. Pick another triangle at the opposite direction, place over the first dough and make sure it overlaps it. Repeat the process till you’re through.
- Do same for rest doughs. Place them the prepared baking tray. Glaze them with milk mixture slightly.
- Bake for 8-10 minutes, depending on the heat of your oven.
- Once bread’s baked, the top will be golden-brown. Also when you tap the top of the bread, you will hear a hollow sound. Remove from the oven and brush immediately with butter. This gives the bread a shiny look and it softens the crust.
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