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Bovril Savoury Chicken Braid
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 / |
| 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 / |
| 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.
