Ingredients
- Bread
- 2 cups all-purpose flour
- 2 tablespoons (30 ml) warm water
- 1 teaspoon instant yeast
- 1/4 teaspoon baking powder
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 tablespoons (30 ml) butter, melted
- 2 tablespoons (30 ml) oil
- 1 egg, beaten and divided
- 3/4 cup milk, warmed
- 1 teaspoon coarse sea salt, poppy seeds or sesame seeds
- Filling
- 2 boneless, skinless chicken breasts
- 1 clove garlic, minced
- 2 tablespoons dijon mustard
- 2 tablespoons honey
- 2 tablespoons barbeque sauce
- 1/2 teaspoon crushed chili flakes
- 2 teaspoons salt, divided
- 1 1/2 teaspoon black pepper, divided
- 2 tablespoons (30 ml) oil
- 1/2 green bell pepper (capsicum)
- 1 small onion
- 1/4 cup parsley
Preparation
Step 1
Prepare the dough: Combine the warm water and yeast in a small bowl and set aside for 5 minutes until the yeast starts to foam and bubble. In the mixing bowl of a stand mixer, sift the flour. Add the baking powder, sugar, salt, butter, oil and half the egg. (Reserve the other half of the egg to brush the tops of the breads before baking.) Add the yeast mixture to the mixing bowl. Using the dough hook attachment on your mixer, combine all the ingredients. Turn the mixer on low and slowly pour the warm milk in until the dough starts to come together. If the dough is too sticky, simply add a tablespoon or two of flour. Continue to knead on medium speed for 10-12 minutes. You can also do the kneading by hand on a floured work surface. Once the dough is thoroughly kneaded, remove from the bowl and transfer to a bowl that is lightly greased with oil. Rotate the dough in the bowl a few times to coat the surface with oil and place, covered, in a draft-free place to rise for about 45-60 minutes or until doubled in size.
Prepare the filling: Marinate the chicken by combining with it the minced garlic, dijon mustard, honey, barbeque sauce, crushed chili flakes, 1 teaspoon of salt and 1 teaspoon of pepper. Cover and refrigerate for 30 minutes while the dough is rising. In the meantime, chop the onion, bell pepper and parsley. Set aside. In a small saucepan, warm the oil. Remove the chicken from the fridge and fry the chicken until it is browned and cook through. Set aside in a plate. Add the onion, bell pepper, 1 teaspoon salt and 1/2 teaspoon of black pepper to the same saucepan and cook until they are tender. Remove from heat. Shred or chop the chicken into small pieces. In a large bowl, add the chicken pieces, the cooked onion and bell pepper and the fresh parsley. Stir to combine.
Assemble the caterpillar breads: Remove the proofed dough from the bowl and divide it into 5 equal sections. Using a rolling pin, roll each one into an oval or rectangular shape to about 9 inches x 6 inches and 1/4 inch thickness. If desired, melt a tablespoon of butter and use some of it to brush the surface of the bread to add extra flavour and tenderness. Once you’ve brushed the dough with butter, add your filling along one of the longer sides of the oval or rectangle. On the side opposite the filling, using a sharp knife, cut 12-14 strips about a third of the way into the oval of the rolled out dough. Fold the dough over the filling to encase its contents and then, one by one, fold each strip over the roll, with uniform distance between each strip. Tuck the ends of the strips under the dough so they do not open and puff up during baking. Place on a large baking sheet lined with a heat-proof silicone mat or parchment paper. Repeat the process with the remaining 4 balls of dough. Allow the breads to rest for about 20 minutes. They will continue to expand ever so slightly. Brush the remaining half egg over the assembled breads and sprinkle with the sea salt of your choice, poppy seeds, or sesame seeds. Bake at 350°F (177°C) for 18-20 minutes until the tops are beautifully browned. Allow to cool on a wire rack. Serve warm or at room temperature.
Yields: 5 caterpillar breads