Makes: 1 Savoury Chicken Braid Oven: 180 °C / 350 °F
Preparation Time: 1 hour 40 minutes Baking Time: 20 – 25 minutes
Ingredients
| 360 |
g |
Cake flour ( 3 x 250 ml / 3 cups ) |
| 5 |
ml |
Salt ( 1 tsp ) |
| 10 |
ml |
Sugar ( 2 tsp ) |
| 60 |
g |
Margarine |
| 10 |
g |
Anchor Instant Yeast ( 1 packet ) |
| 1 |
|
Large egg, beaten |
| 145 |
ml |
Lukewarm water |
| 15 |
ml |
Bovril ( 3 tsp ) |
| 1 |
|
Beaten egg, to brush |
Filling:
| 3 |
|
Chicken breasts, cooked and diced |
| 1 |
|
Large onion, peeled and sliced |
| ½ |
|
Green, yellow and red pepper, chopped coarsely |
| 250 |
g |
Mushrooms, sliced |
| 3 |
ml |
Aromat Seasoning ( ½ tsp ) |
| 3 |
ml |
Cayenne pepper ( ½ tsp ) |
| 3 |
ml |
Garlic and Herb spice ( ½ tsp ) |
| 250 |
g |
Grated White Cheddar Cheese ( 310 ml / 1 ¼ cup ) |
| 30 |
ml |
Bovril ( 2 Tbsp ) |
Method
- Mix the flour, salt and sugar together and rub the margarine into the flour with the fingertips. Add the Anchor Instant Yeast and mix.
- Mix the beaten egg and lukewarm water together and add to the flour mixture to form a soft dough. If the dough is too dry and firm, add a little more water, about 5 – 10 ml ( 1 – 2 tsp ).
- Knead the dough until smooth and elastic, for about 10 minutes. Place onto a lightly floured surface, cover with greased plastic and leave to rest for 10 minutes.
- Mix the filling ingredients together, cover and set aside.
- Knock the dough down and roll into a rectangle of 30 cm x 25 cm x 3 mm thick. Spread the surface evenly with 15 ml ( 3 tsp ) of Bovril.
- Place the filling lengthwise down the centre of the dough (15A). With a dough cutter, cut the dough diagonally from the filling to the corners of the dough (15B).
- Cut 10 – 12 strips on either side of the filling (15B).
- Fold the top and bottom ends of the dough over the start of the filling (15B).
- Start at the top and place a strip across the filling, criss-crossing the remaining strips left and right, forming a criss-cross slated pattern from the top (15C). Continue until all the strips have been used, tucking the last strip under the braid to secure it (15D).
- Place the braid on a lightly greased baking tray, cover with greased plastic and allow to rise in a warm place for about 10-15 minutes.
- Brush lightly with the beaten egg and bake in a preheated oven at 180 °C / 350 °F for 30 – 35 minutes, until golden brown.
