Golden Bread with Juicy Chicken, Shrimp and Garlic

This hearty homemade bread is baked in soft yeast dough with tender chicken, garlicky spices and stretchy cheese, then finished with shrimp and herbed cream cheese. The result is as eye-catching as it is delicious: a bronzed crust, juicy filling and a bright hint of the sea.

Ingredients

Dough

• Water — 1 cup | 225 ml
• Instant yeast — 0.25 oz | 7 g
• Honey — 0.35 oz | 10 g
• All-purpose flour — 3.3 cups | 400 g
• Sunflower oil — 2 tbsp | 30 ml
• Salt — 0.28 oz | 8 g

Chicken filling

• Olive oil — 2 tbsp | 30 ml
• Boneless chicken thighs, sliced — 1.4 lb | 650 g
• Salt — 0.18 oz | 5 g
• Garlic powder — 0.11 oz | 3 g
• Paprika — 0.11 oz | 3 g
• Ground cumin — 0.07 oz | 2 g
• Cayenne pepper — 0.07 oz | 2 g
• Black pepper — 0.04 oz | 1 g
• Yellow onion, finely chopped — 5 oz | 140 g
• Crème fraîche — 1.8 oz | 50 g
• Grated cheese — 3.5 oz | 100 g

For garnish

• Herbed cream cheese
• Grated cheese
• Shrimp (peeled, cooked)

Step-by-step recipe

1. Make the starter: dissolve the honey and yeast in warm water (86–95°F | 30–35°C) and let stand for 5–10 minutes, until lightly foamy.
2. Make the dough: add the flour, salt and sunflower oil to the starter. Knead for 8–10 minutes until smooth and elastic. Shape into a ball, transfer to a greased bowl, cover and let rise for 60–75 minutes, until doubled in size.
3. Filling: heat the olive oil over medium heat. Add the onion and cook for 3–4 minutes until softened. Add the chicken, season with salt, garlic powder, paprika, cumin, cayenne and black pepper. Cook for 8–10 minutes, until the chicken is cooked through and lightly browned in spots.
4. Keep the filling juicy: stir in the crème fraîche and warm for 1–2 minutes, just until slightly thickened. Remove from the heat and cool completely. Fold in the grated cheese.
5. Shaping: punch down the dough and roll it into a rectangle about 12 x 16 in | 30 x 40 cm. Spread the cooled filling evenly, leaving a 1 in | 2 cm border all around. Roll up tightly, seam-side down, and pinch the ends well closed.
6. Transfer the roll to a parchment-lined baking sheet. Cover and let proof for 30–40 minutes. If desired, make 3–4 shallow diagonal slashes.
7. Bake in a preheated 392°F | 200°C oven for 30–35 minutes, until deeply golden. The internal temperature should reach about 201°F | 94°C, or a wooden skewer should come out dry.
8. Right after baking, scatter a little grated cheese over the top so it melts slightly. Leave on a wire rack for 10–15 minutes.
9. Garnish: pipe or spread the herbed cream cheese over the surface and arrange the shrimp on top. Serve warm.

Nutritional value

Values are per 1 of 8 servings and are approximate (excluding the shrimp garnish and extra cheese).

Tips and variations

• Crème fraîche can be replaced with full-fat sour cream (20–30%) or a mix of 33% cream and a spoonful of lemon juice.
• Adjust the heat easily: reduce the cayenne or swap it for sweet paprika.
• If using chicken breasts, add a teaspoon of oil when sautéing and avoid overcooking — cook just until lightly browned.
• The shape can be varied: roll, braid or loaf-pan style with the seam down — adapt it to your equipment.
• Storage: refrigerate for up to 2 days, then reheat in a 320°F | 160°C oven for 10–12 minutes. Can be frozen in portions for up to 1 month.

FAQ