This savory “Roasted Chicken Bread” is actually a hearty, soup-infused bread loaf that captures the essence of a comforting chicken stew. The dough is enriched with hot chicken stock made from cubes and boiling water, ensuring every bite is moist and flavorful. Roasted carrots, parsnips, and onions are blended into the mixture, providing a subtle sweetness and earthy depth that pairs beautifully with the savory broth. Perfect for cold evenings, this unique bread serves as both a starter and a main course accompaniment. It’s a creative twist on traditional focaccia, offering a warm, aromatic experience that brings the cozy flavors of a slow-cooked meal directly to your breadboard.
Roasted Chicken Bread
Description
This savory "Roasted Chicken Bread" is actually a hearty, soup-infused bread loaf that captures the essence of a comforting chicken stew. The dough is enriched with hot chicken stock made from cubes and boiling water, ensuring every bite is moist and flavorful. Roasted carrots, parsnips, and onions are blended into the mixture, providing a subtle sweetness and earthy depth that pairs beautifully with the savory broth. Perfect for cold evenings, this unique bread serves as both a starter and a main course accompaniment. It&# 226;ÂÂs a creative twist on traditional focaccia, offering a warm, aromatic experience that brings the cozy flavors of a slow-cooked meal directly to your breadboard.Ingredients
Directions
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Preheat oven to 200úC (180úC fan-forced).
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Place carrot and parsnip in a large ovenproof dish. Drizzle with 1 tablespoon of the oil; toss to coat. Season with salt and pepper. Roast for 40 minutes or until tender.
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Meanwhile, heat remaining oil in a large saucepan over medium heat.
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Add onion and garlic; cook and stir for 3 minutes or until soft.
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Add the cumin and turmeric; cook and stir for 30 seconds or until fragrant.
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Add the potato, roasted carrot and parsnip to the saucepan.
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Pour in the boiling water and crumble in the stock cubes. Stir to dissolve.
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Bring to the boil. Reduce heat; simmer, covered, for 15 minutes or until vegetables are very tender.
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Remove from heat. Cool slightly. Using a stick blender, blend until smooth.
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Pour the vegetable stock mixture into a loaf pan lined with baking paper.
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Bake for 45 minutes or until a skewer inserted into the center comes out clean and the top is golden brown.
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Allow to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
Nutrition Facts
Servings 10 servings
- Amount Per Serving
- Calories 559.5kcal
- % Daily Value *
- Total Fat 53.1g82%
- Saturated Fat 8.3g42%
- Cholesterol 22.2mg8%
- Sodium 25.0mg2%
- Total Carbohydrate 12.8g5%
- Dietary Fiber 1.7g7%
- Sugars 0.6g
- Protein 8.2g17%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Serve warm with coriander pesto and toasted Lebanese bread as suggested in the original source material, or enjoy as a standalone savory loaf.
Storage: Wrap tightly in plastic wrap or foil and store at room temperature for up to 3 days, or freeze for up to 3 months. Reheat in the oven for best texture.
Ingredient Substitutions: You can use vegetable stock cubes for a vegetarian version. Swap carrots and parsnips for sweet potatoes or butternut squash for a different flavor profile.
Tip: Ensure the vegetable stock is not too hot when blending to avoid splashing. Let it cool for 5-10 minutes before processing.
