Thick Cut Fried Toast with Curry Chicken


Apr 12, 2023

1 min read

500 gr Bread Flour​ 
80 gr Sugar​ 
5 gr Salt​
6 gr Yeast​ 
1 gr Bread Improver​ 
140 gr Water​ 
164 gr Milk​ 
50 gr Egg​ 
75 gr Butter 
Curry Chicken
400 gr Chicken stock​ 
200 gr Curry Paste​ 
720 gr Chicken thigh, diced​ 
3 no ​Potato
100 gr Anchor Extra Stretch+ Mozzarella
  1. In a mixer with dough hook attachment, mix flour, improver, sugar, salt, yeast, eggs, milk and water. ​ 
  2. At low speed knead for approx. 7 minutes, then increase to 2nd speed, knead for a further 3 minutes.​ 
  3. Add in butter and continue to knead for a further 4 minutes on low speed and 1 minutes on 2nd speed until the dough is well developed.​ 
  4. Transfer to a tray, cover with cling wrap and leave inside chiller overnight.​ 
  5. Scale the dough to 250g and shape and place into square sandwich loaf tin.​ 
  6. Proof the dough in a proofer at 32°C for 30-45 minutes.​ 
  7. Brush with egg wash.​ 
  8. Bake in a pre-heated deck oven at 180°C for 20 minutes or 160°C in convection oven for approximate 15 minutes.​ 
  9. Allow the buns to cool on wire rack.​ 
Curry Chicken:
  1. In a pot, add curry paste and cook, add stock. Stir well and bring to boil on high heat.​
  2. Add in chicken and potatoes, stir well and bring to boil. Then, lower the heat, cover pot and simmer for 20 minutes on medium heat.


  1. Cut off the top of the baked bread bowl.​ 
  2. Cut out the interior of the bottom half of the sandwich loaf.​ 
  3. Fill the loaf with curry chicken and potatoes until it is full​ 
  4. Add mozzarella cheese on top of the bread bowl​ 
  5. Place the bread bowl in the oven until the mozzarella cheese has fully melted and has a nice blistering appearance. 



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