Simple Buffalo Chicken Bread
This mouthwatering dish combines the bold flavors of buffalo chicken with freshly baked bread, perfect for any occasion.
Equipment
- Mixing Bowl
- Loaf Pan
Ingredients
Ingredients
- 3 cups All-purpose flour Forms the base of the bread.
- 2 teaspoons Active dry yeast Needs to be activated in warm water.
- 1 cup Warm water Around 110°F for activating yeast.
- 1 teaspoon Salt Enhances flavor and controls yeast activity.
- 2 tablespoons Olive oil Enriches flavor and improves texture.
- 2 cups Cooked chicken Shredded or diced, tossed in buffalo sauce.
- ½ cup Buffalo sauce Adds the distinct spicy flavor.
- 1 cup Cheddar cheese Shredded, for richness and creaminess.
- ¼ cup Green onions Chopped, for freshness and color.
Instructions
- 1. Activate the yeast by combining warm water and active dry yeast in a bowl. Let it sit for 5-10 minutes until frothy.
- 2. In a large mixing bowl, combine flour and salt. Mix well.
- 3. Add the yeast mixture and olive oil to the flour mixture. Stir until a shaggy dough forms.
- 4. Knead the dough on a floured surface for 5-7 minutes until smooth and elastic.
- 5. Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1 hour until doubled in size.
- 6. Prepare the buffalo chicken filling by mixing cooked chicken with buffalo sauce in a bowl.
- 7. Roll out the risen dough into a rectangle, spread the buffalo chicken mixture, and top with cheese and green onions.
- 8. Roll the dough tightly, seal the edges, and place seam-side down in a greased loaf pan. Let it rise for another 30 minutes.
- 9. Preheat the oven to 350°F (175°C) and bake the bread for 30-35 minutes until golden brown.
- 10. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- 11. Slice and serve warm, optionally with ranch or blue cheese dressing.
Notes
Store leftovers in an airtight container for up to 3 days. Reheat before serving.