Ingredients:
For the Dough:
- 150g active sourdough starter
- 350g lukewarm water
- 500g bread flour
- 10g fine salt
For the Buffalo Chicken Dip:
- 1.5 large cans of chicken breast (drained and shredded)
- 1/2 packet ranch seasoning (or to taste)
- 8 oz whipped cream cheese (softened)
- A handful of shredded Mexican cheese (or cheese of choice)
- Ranch dressing (measured with your heart, to taste)
- Frank’s Buffalo sauce (measured with your heart, to taste)
Instructions:
-
Prepare the Dough:
- In a large bowl, mix the starter, lukewarm water, bread flour, and salt until a rough dough forms.
- Knead the dough for about 5-10 minutes until it’s smooth and elastic.
- Let the dough rest in a warm place for about 1-2 hours or until it doubles in size.
-
Prepare the Buffalo Chicken Dip Filling:
- While the dough is resting, mix together the shredded chicken, ranch seasoning, whipped cream cheese, shredded Mexican cheese, ranch dressing, and Frank’s Buffalo sauce in a bowl. Stir until everything is well combined. Adjust the seasoning with extra ranch or buffalo sauce as needed, depending on how spicy or creamy you prefer it.
-
Shape the Dough:
- After the dough has doubled, gently punch it down and turn it out onto a floured surface. Roll it into a rectangle shape that’s about 1/2-inch thick.
- Cut the dough into squares, approximately 3 inches by 3 inches.
-
Stuff the Bread:
- Spoon some of the buffalo chicken dip mixture onto the center of each dough square. You can be generous here! Fold the dough over the filling to create little stuffed pockets.
- Arrange the stuffed dough squares in a greased baking dish or on a parchment-lined baking sheet, making sure the pieces are slightly touching.
-
First Bake:
- Cover the bread and bake it in a preheated oven at 450°F (232°C) for 35 minutes with the pan covered to trap in moisture and ensure a soft, fluffy texture.
-
Cut and Stuff the Loaf:
- After baking, remove the bread and carefully cut a grid pattern in the top of the loaf, making sure not to cut all the way through to the bottom.
- Stuff the cut grid with additional buffalo chicken dip filling, making sure it gets into every little crevice.
-
Final Bake:
- Bake the bread uncovered for an additional 17 minutes (or 15 minutes if you prefer a lighter top) until golden brown and crispy on top.
-
Finish and Serve:
- Once the bread is out of the oven, drizzle with extra buffalo sauce and ranch dressing to top it off. Serve hot and enjoy the gooey, cheesy goodness!
Notes:
- This recipe is super customizable! You can adjust the amount of ranch and buffalo sauce based on your preferred flavor balance.
- Make it spicier: Add more Frank’s Buffalo sauce or even a little cayenne pepper for an extra kick.
- Cheese options: Feel free to use any cheese that melts well, like mozzarella or cheddar