Thick Cut Fried Toast with Curry Chicken

Recipes

Apr 12, 2023

1 min read

Ingredients
Toast
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
Assembly​
100 gr Anchor Extra Stretch+ Mozzarella
Method
Toast:
  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.

 

Assembly:
  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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