Dairy-Free Chicken Bread
Elevate your bread-making game with this irresistibly flavorful Dairy-Free Chicken Bread recipe! Bursting with tender, seasoned chicken and vibrant vegetables like red bell pepper and onion, this hearty stuffed bread combines savory richness with wholesome ingredients. The soft and fluffy dough is completely dairy-free, made with olive oil and a vegan egg wash for that perfect golden crust. Sesame seeds add a delightful crunch to every slice, while the paprika and garlic infuse the chicken filling with aromatic depth. Whether served as a standout appetizer or a crowd-pleasing main dish, this recipe is perfect for sharing and ideal for those seeking delicious dairy-free options. With easy-to-follow steps and a stunning presentation, it’s sure to become a new favorite in your kitchen!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2.25 teaspoons Instant yeast
- 2 tablespoons Sugar
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 1.25 cups Warm water
- 1 pound Chicken breast
- 1 medium Onion, finely chopped
- 2 Garlic cloves, minced
- 1 Red bell pepper, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 1 tablespoon Olive oil
- 2 tablespoons Vegan egg wash (e.g., a mixture of almond milk and olive oil)
- 1 tablespoon Sesame seeds
Instructions
In a large mixing bowl, combine all-purpose flour, instant yeast, sugar, and salt.
Add olive oil and warm water to the dry ingredients and mix until a dough forms.
Knead the dough for about 8-10 minutes until it is smooth and elastic. Cover and let it rise in a warm place for 1-1.5 hours or until doubled in size.
While the dough is rising, prepare the chicken filling. Heat 1 tablespoon of olive oil in a skillet over medium heat.
Add the chopped onion and minced garlic, sautéing until translucent, about 3-4 minutes.
Add chopped red bell pepper to the skillet and cook for another 2 minutes.
Dice chicken breast into small cubes and add to the skillet. Cook the chicken until it is no longer pink and well-cooked, about 7-8 minutes.
Season the mixture with salt, black pepper, and paprika. Remove the skillet from heat and let the filling cool slightly.
After the dough has risen, punch it down and roll it out into a rectangle, approximately 10x12 inches, on a lightly floured surface.
Spread the chicken filling evenly over the dough, leaving a border around the edges.
Roll the dough from one long edge to the other, tightly, to form a log. Seal the edges and ends by pinching them together.
Place the rolled dough onto a baking sheet lined with parchment paper, seam side down. Brush the top with vegan egg wash and sprinkle with sesame seeds.
Preheat the oven to 375°F (190°C) and let the bread rest for 15 minutes.
Bake the chicken bread for 20-25 minutes or until golden brown and sounds hollow when tapped.
Allow the bread to cool slightly on a wire rack, then slice and serve warm.
Nutrition Facts
Calories |
2658 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.8 g | 92% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 5064 mg | 220% | |
| Total Carbohydrate | 327.0 g | 119% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 37.3 g | ||
| Protein | 172.4 g | 345% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 182 mg | 14% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 2326 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
