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Chicken Bread Loaf

This Chicken bread loaf combines a soft and tender sweet dough with the spicy flavor of Chicken and peppers and wraps it all up in a beautiful yet easy-to-shape braid. Great for breakfast or brunch and you can simply use it to wow the guests at a party.

Braided bread Stuffed with savory chicken filling.

This bread is filled with a delicious savory and moist chicken filling. The chicken, Tomatoes and Bell peppers come together quite nicely and the braids make a stunning presentation. It’s not only pretty to look at but it’s delicious to bite into.
 Jump to Recipe Print Recipe This Chicken bread loaf combines a soft and tender sweet dough with the spicy flavor of Chicken and peppers and wraps
The recipe I used for this Chicken Bread Loaf is somehow an all-purpose dough recipe” and it’s exactly the same recipe I used for my famous sweet bread recipe. Though the process of making this dough is not so complicated. However, I will advise that you visit the sweet milk bread recipe post here just in case you find some things confusing about the bread making process. I went into details on how you can attain success in making the bread dough.

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Of course, this Chicken Bread Loaf is perishable and it will not stay over a day on the countertop. However, it freezes so well. Simply wrap any leftover in a ziplock and freeze till needed.

When you are ready to use it, just place it on the tabletop and allow it to thaw then, you can warm it in the microwave or place it in a 350F preheated oven for few minutes.

Notes

  • The chicken filling can be cooked to your taste using your choice of spices.
  • Try to proof your yeast first, if you are not sure if it’s active or not.
  • Try not to make your filling wet. It will make your bread soggy.
  • The recipe here makes 4 loaves, you might want to divide the recipe if you are cooking for one or two.
  • It is very important to use a parchment paper. This will make it easy to lift inside your pan after the dough has been braided. It will also prevent your bread from burning at the bottom.

Chicken Bread Loaf

This Chicken bread loaf combines a soft and tender sweet dough with the spicy flavor of Chicken and peppers and wraps it all up in a beautiful yet easy-to-shape braid. Great for breakfast or brunch and you can simply use it to wow the guests at a party.
4.84 from 6 votes
Print Pin Rate
Course: Breakfast/Lunch/Dinner
Cuisine: Global
Keyword: baking, homemade
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 2 hours 20 minutes
Servings: 4 Loaves
Calories: 737kcal
Author: Lola Osinkolu

Ingredients

Ingredients For the Dough

  • 6-1/2 Cups Flour
  • 1/2 Cup Flour reserved for kneading You might not use it all up
  • 1 Cup Sugar
  • 1-1/2 Teaspoon Vitamin C 1 Tbsp Vinegar or Apple Cider Vinegar
  • 1 Teaspoon Salt
  • 3 Tablespoons Butter
  • 2 Tablespoons Yeast
  • 1 Cup Water
  • 1 Cup Milk
  • 2 Eggs

For the Chicken Filling:

  • 1 to 1-1/2 lb boiled boneless chicken cut into bits and pieces
  • 1 Green Pepper
  • 2 medium size Tomatoes
  • 1 Red bell pepper
  • 1 Bulb of Onion
  • Ginger
  • 1 Habanero Rodo
  • 2 Tbsp Olive Oil or any cooking oil of your choice
  • 1 Tsp Curry powder
  • 1/4 Cup Flour
  • 6 tablespoons of Water
  • 1/4 cup water
  • Salt and Black pepper to taste

Instructions

For the filling:

  • Dice the bell peppers, Tomatoes and Onions and mince the Habanero pepper.
  • Preheat the oil in a pan, add the diced Onion and stir-fry until it becomes translucent.
  • Add the minced habanero pepper and grate in the ginger. Stir-fry for about a minute
  • Add the bell peppers and Tomatoes and let it cook for about 2 to 3 minutes
  • Add the chicken, the spices, and water (1/4 cup) stir and leave to cook for about 5 minutes
  • Mix the water and flour together and pour into the filling. This will thicken the filling.
  • Leave to simmer for a minute or two and turn off the heat.
  • Leave to cool before using it to stuff your dough

For the Bread:

  • In a large bowl, add the Flour, Yeast, Vitamin C Powder, Salt, Sugar and mix together until combined. Create a hole in the middle and add the Milk, Eggs and melted butter.
  • Mix everything together until a soft and sticky dough is formed.
  • Transfer the dough to a well-floured work surface and knead. Sprinkle a little flour at a time on your work surface each time the dough becomes sticky until it becomes smooth and elastic. This should take about 10 minutes.
  • Coat a large bowl with some Oil or melted butter,  place the dough in the bowl and coat the surface of the dough with a thin layer of Oil or butter. This will prevent the surface of the dough from forming a crust.
  • Cover it with a tight-fitting lid, a plastic wrap or damp cloth and place it in a warm place to rise for 1 hour or until it doubled in size. I usually place mine in the Oven with the oven light on.
  • Punch down the Dough, then, transfer it to a floured work surface and divide the Dough into 4
  • Roll out the dough to about a thickness of a quarter of an inch
  • Put some Chicken filling at the center of the dough from top to bottom. Leaving about 2-inch space at both the top and bottom.
  • Use a pizza cutter or a knife to make about 10 to 12 slits of about a quarter to a half inch wide on both sides of the dough still leaving out the 2-inch space at both the top and bottom of the dough. Make sure you have the same number of strips on both sides.
  • Fold the 2 inch top dough over the filling and start to braid by crisscrossing the strips you’ve made (place one strip of dough on one side over other on the other side).  Continue to braid down the dough until the loaf is formed.  When you have about two more strips to go on both sides, fold the bottom part over the filling and crisscross the remaining strips over the folded dough then pinch the dough to secure it. – I am not so sure if I have been able to do justice to this explanation.🤔  Please watch the video if you are still having difficulty.
  • Use the parchment paper to lift the braided loaves into the pan and leave to rise for another 30 Minutes.
  • Preheat your oven to 350 degrees Fahrenheit and place a tray of water in the bottom rack of your Oven to steam up the oven. Please do this, it is very important!
  • Place the bread in the Oven and bake between 20 to 25 minutes or till a toothpick inserted in the middle of the bread comes out clean.

Video

Notes

  • The chicken filling can be cooked to your taste using your choice of spices.
  • Try to proof your yeast first, if you are not sure if it’s active or not.
  • Try not to make your filling wet. It will make your bread soggy.
  • It is very important to use the parchment paper. This will make it easy to lift inside your pan after the dough has been braided. It will also prevent your bread from burning at the bottom.

Nutrition

Calories: 737kcal | Carbohydrates: 135g | Protein: 17g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 111mg | Sodium: 786mg | Potassium: 345mg | Fiber: 5g | Sugar: 55g | Vitamin A: 1561IU | Vitamin C: 66mg | Calcium: 101mg | Iron: 5mg
LET’S CONNECT!You can find me on FacebookInstagram, and Twitter, … I love keeping in touch with all of you!If you make this Chicken Bread Loaf recipe, I’d love to see pictures of your creations on Instagram and Facebook. #cheflolaskitchen

 

 

CHECK OUT THE CHICKEN BREAD LOAF  VIDEO HERE:

 

  1. Ginika Ilechukwu

    Weldone! Looks absolutely delicious and worth trying but can u possibly send out the measurements in grams as the cup sizes will certainly differ?

    God bless you

     
  2. Kelsey

    Could you please give the flour measurement in grams because cup size vary depending on whete one lives

     
  3. Lawrence

    Thank God for your life..
    Pls what is the name of Butter you are using for recipes?

     
  4. Esther Joseph

    This is for the chicken bread loaf
    Please you didn’t specify the quantity of water used in the dough
    Secondly , can I use electric mixer for kneading of the dough?
    Thirdly: am i correct to say the total quantity of flour in grams is 715g sifted flour. As per your table

     

 

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Recipe Rating




Deola

Friday 12th of June 2020

Thank you Chef Lola. I tried both Milk bread and Chicken loaf in one day. Fabulous. Recipes great. Method and direction superb. You are fantastic I must add.

Arushi

Tuesday 2nd of June 2020

Loved this recipe! Thank you soo much. Just had a question.. the base of my bread remains a little soggy. What should I do?

Saturday 30th of May 2020

thanks

Lintinee

Friday 8th of May 2020

Amazing!!!! Tried this chicken bread loaf today....extremely delicious... Your step by step guide is also very easy to follow and quite helpful

This isn't your first recipe which I have tried ...I did the Jamaican beef pattie....it was an instant hit as well...!!

Thank you so much for sharing of your knowledge base... God bless....

Donna Quigley

Thursday 7th of November 2019

Oops! Apologies for I've just found your advice for freezing, thawing and reheating! I watched the video first! Thanks, Donna

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