When my son was still a little boy, he only liked cheese bread. He didn’t like chocolate bread, donuts with any kind of toppings including cheese, chocolate and peanut bread, bread with kaya or red bean jam, and even bread with chicken or pork floss which most kids liked. He only liked cheese bread…………………….. until one day we introduced him to chicken bread and surprisingly, he liked it (although not as much as he liked cheese bread). Even until now, this chicken bread and cheese bread are still his favorite.
Why I call it Indonesian chicken bread? Because most likely, you will only find this kind of chicken bread in Indonesia. It’s one of the savory bread that my family likes a lot. It’s also very popular in Indonesia and you can easily find this kind of bread in many bakeries.
Of course, we can’t find this bread in Singapore and the only way to eat this super delicious bread is only when we are back to Jakarta. I am so glad that I was finally able to make this bread at home because it means that we can eat this chicken bread whenever we want to. You can shape the bread anyway you like it, but as far as I know, this is the common shape of chicken bread that we find in Jakarta, either this or a round shape.
As usual, I used my food processor to knead the bread (and I love my food processor so much since that day), and it was an easy process……………only 2 minutes and I was done……………….
The original recipe of the bread was taken from a blog called catatannina.blogspot.com. The recipe of chicken in sweet soy sauce was my own creation. As usual, I reduced the amount of sugar in this recipe.
The bread was so soft and fluffy and we loved it so much. I only made half of the original recipe, and I made 9 bread in total. I only ate half of the bread while my son and husband finished the rest (yes, that was how good the bread was and definitely a bread recipe that I am going to use very often now).
I loved the smell of the bread being baked in the oven and I must say that it was exactly the same smell as my favorite bread store in Jakarta.
And now, here is for the recipe:
For the fillings
- 200 gr minced chicken
- 2 garlic, minced
- 1 shallot, minced
- 1/4 large onion, minced
- 3 tbsp minced spring onion
- 1 tbsp sweet soy sauce
- 1 tbsp soy sauce
- 1/2 tsp oyster sauce
- 1 tsp fish sauce
- 2 tbsp olive oil
- Heat a wok with 2 tbsp olive oil and add minced garlic, shallot, and large onion. Stir fry until fragrant
- Add chicken and stir fry until the chicken turn color into white
- Add all the sauce: sweet soy sauce, soy sauce, oyster sauce, and fish sauce. Cook until the mixture is really dry (if it’s wet, then it will be difficult to put it inside the dough)
- Turn off the heat, add spring onion and mix well
For the bread:
- 200 gr bread flour
- 50 gr all purpose flour
- 30 gr sugar
- 1/4 tsp salt
- 6 gr instant yeast
- 2 egg yolk
- 50 gr unsalted butter
- 125 ml cold low fat milk or any kind of milk
Method (if using food processor):
Note: the timing below is the average time for kneading the dough in my Phillips HR 7627 Food Processor. Time may vary based on the type of the food processor. If you double the recipe, it might also effect the time needed to knead the dough
- Prepare the food processor with the steel blade assembled
- Place flour, sugar, salt, and instant yeast inside the food processor (put the salt and instant yeast on the different sides of the food processor bowl). Close the lid and pulse 2 or 3 times to mix the ingredients
- Add egg yolk and butter. Pulse again 2 or 3 times to combine all the ingredients together
- With the motor running, pour liquid through the feed tube in a steady stream as fast as the flour absorbs it. You will see the dough form a ball in 15 to 20 seconds. (note: I learnt from my mistakes that if the dough doesn’t form a ball in 30 seconds and looks a bit wet, then most likely there was too much liquid added, so if you’re not sure of how much liquid should be added, add liquid slowly and stop when the dough starts forming a ball)
- Continue processing until dough cleans the side of the work bowl in about 15 to 30 seconds
- Let the machine run to complete the kneading process in about 60 seconds. You can check with your finger if the dough is sticky or not. If it’s still very sticky, continue kneading and check every 15 seconds. End result: dough should be smooth, bouncy and not sticky
- Transfer the dough to a big bowl that has been lightly oiled. Turn the dough over to coat completely with oil. Cover the dough with a cling wrap and clean cloth
- Let rise for about 40 to 60 minutes (me: 60 minutes). To see if the dough has risen enough, simply poke your finger into the dough, and if the finger mark stays, then it has finished rising
- Transfer the dough to the counter top (it shouldn’t stick too much since it was coated with oil from the bowl)
- Cut dough into 9 or 50 gr each
- Shape the dough based on the instructions below and place on a baking tray lined with parchment paper
- Cover the dough with clean cloth and let rise for another 40 minutes
- Preheat oven to 180 Celsius
- Lightly brush each dough with the mixture of either: egg yolk + 1 tbsp of water (beaten) or with liquid milk
- Bake 180 Celsius for 15 minutes
- After the is bread baked, lightly brush with unsalted butter for shiny crust and extra flavor
- Serve warm
- Keep in an airtight container after bread is slightly cool in room temperature. Keep in the refrigerator after 12 hours
- To reheat in the oven: preheat oven to 175 Celsius, wrap the bread in aluminium foil and put in the oven for 15 minutes