Chicken Bread From My Childhood!

I'll save the soppy story for later of my childhood, right now I'm packing like a mad woman but I promised Meenah that I'll post this before Eid. SO...



Here it goes!


Ingredients for dough:

Flour 4 cups
Instant yeast 1 tbsp
Powdered milk 2 tbsp OR you can use half a cup of warm milk
Salt 1 tsp
Oil 4 tbsp
Egg 1 (plus 1 for glazing)
Castor sugar 1 tsp OR 1 tsp brown sugar

The filling:

Entirely your choice!

In a bowl mix together 4 cups flour, 1 tsp salt, 1 tsp castor sugar, 2 tbsp milk powder, 1 tbsp yeast, 4 tbsp oil and 1 egg, knead to a medium soft dough which should be VERY firm, with slightly warm water, leave to rise for 1 hour. Don't over knead, the yeast will 'lighten' it.

Now divide the dough into two or three parts depending on what size loaves of chicken bread you want. I would RECOMMEND three parts that means you'll have three loaves. Roll the dough to a rectangular shape, snip the sides with scissors or a knife, put filling in the centre and fold each side so they overlap each other (like a braid) the filling will show slightly but that's okay, brush top with beaten egg, sprinkle sesame seeds and bake on 200 degree C for 25 minutes or so.

Right after taking out of the oven apply butter well on whole bread and let it rest covered with a cloth for 2-3 min to soften the chicken bread. Ta-dah. READY to be gulped down.

P.s Also, the batter shall be very sticky. So in the end just put oil on your hands to scoop it out and 'tame' it. Lol. I put it in a well oiled plastic bag and closed it. The dough rose in just 30 minutes. But best to leave it alone for an hour.