Chicken Bread with Catupiry

Chicken Bread with Catupiry

Chicken Bread with Catupiry


Ingredients: Pasta: - 2 tablets of organic yeast - 1 cup of warm water - 1 egg - 4 tablespoons of oil - 1 tablespoon melted margarine - 1 teaspoon of salt - 3 orange seasoning envelopes - 4 1/2 cups of wheat flour - 1 yolk Filling: - 1 cooked and shredded chicken breast - 1 can of drained green corn - 1 cup cream cheese type catupiry - 2 envelopes of chicken broth Method of preparation: Mix the yeast in the water until it dissolves completely. Add the egg, the oil,
the margarine, the salt, the orange seasoning and the wheat flour,
and knead the dough until it is smooth and homogeneous. Let rest for 30 minutes. Prepare the filling, mix the chicken, the corn, the cream cheese and the chicken broth.
Open the dough with the aid of a roll, arrange the filling and wrap as a rocambole.
Transfer to a greased baking dish and let stand for another 30 minutes. Brush the yolk on the surface and return to the medium oven (180ºC),
preheated for 30 minutes, or until golden brown. Fatie and serve next.