Chicken, Leek and Cheese Milk Bread Recipe

Ingredients

  • MAKES 1 LOAF

  • FOR THE DOUGH

  • FOR THE FILLING

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Ingredients

MAKES 1 LOAF
FOR THE DOUGH
5g fast action yeast
250g strong white bread flour
30g milk powder
110g whole milk
1 large egg
1 tsp salt
40g sugar
FOR THE FILLING
1 finely sliced small leek
20g butter
a good pinch of freshly ground black pepper
1 tsp onion powder
½ tsp salt
60g butter
75g shredded cooked chicken thighs leftover chicken dinner
75g grated gruyere cheese
finely chopped parsley

Steps

1

In the frying pan, add 20gr of butter, the leek, ½ tsp of salt, the onion powder, the pepper and cook until the leek just about softens. Set aside to cool.

2

In the breadmaker pan add the milk, the egg, the flour, the milk powder, the sugar, 1/2 tsp of salt and the butter, and add the yeast. If using the SD-YR2550 or SD-YR2540 models, you can use theYeast Dispenser functionality for this. Select the Pizza Dough programme and press start.
When the dough has been kneaded and smooth (about 45mins), you can either place it in a bowl and in the fridge overnight to develop the flavour or proceed to the next step.

3

Flour a silicone mat or a clean kitchen surface.
Roll out the pastry to a 35cm x25cm (approx.) rectangle sheet. Sprinkle over the leek, the shredded chicken, the cheese and the parsley. Leave about 1cm around the edges of the dough.

4

Brush the edges with a wet pastry brush.
Starting from the long edge closest to you, roll the dough into a log with the seam at the bottom.

5

Using a sharp knife, cut the log lengthways through the middle. Turn the 2 halves with the cut side facing up. Pinch the 2 sides together at the top to join them.

6

Twist them in a two-strand plait. Pinch the bottom of the dough to seal. Gently lift the plaited dough into a lined 2lb loaf tin.

7

Cover the dough with a tea towel and proof for about 2hrs or until doubled in size.

8

Preheat the oven at 170°C fan /190°C/375°F /gas 5 a few minutes before the end of the proofing time. Bake for 30mins.Transfer onto a cooling rack. Let it cool for a little while and serve warm.

Enjoy

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Ingredients

MAKES 1 LOAF
FOR THE DOUGH
5g fast action yeast
250g strong white bread flour
30g milk powder
110g whole milk
1 large egg
1 tsp salt
40g sugar
FOR THE FILLING
1 finely sliced small leek
20g butter
a good pinch of freshly ground black pepper
1 tsp onion powder
½ tsp salt
60g butter
75g shredded cooked chicken thighs leftover chicken dinner
75g grated gruyere cheese
finely chopped parsley
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