Ingredients:
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For the dough:
- 150g active sourdough starter (fed or unfed)
- 350g lukewarm water
- 500g bread flour
- 10g fine salt
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For the buffalo chicken dip filling:
- 1.5 large cans of chicken breast (or 3 cups of cooked shredded chicken)
- ½ packet of ranch seasoning mix
- 8 oz whipped cream cheese
- A handful of shredded Mexican cheese
- Ranch dressing (measured with your heart)
- Frank’s Buffalo Sauce (measured with your heart)
Instructions:
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Prepare the dough:
- In a large mixing bowl, combine the sourdough starter and lukewarm water. Stir until the starter dissolves.
- Add the bread flour and salt. Mix until the dough comes together, then knead for about 8-10 minutes on a floured surface until smooth and elastic.
- Cover the dough and let it rise for about 1-2 hours, or until it has doubled in size.
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Prepare the buffalo chicken dip filling:
- While the dough is rising, drain the canned chicken breast and shred it. In a separate bowl, mix together the chicken, ranch seasoning, whipped cream cheese, shredded Mexican cheese, and as much ranch and buffalo sauce as your heart desires! Stir well to combine, and adjust the seasoning to taste (more buffalo sauce for extra heat, more ranch for creaminess!).
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Shape the bread:
- Once your dough has risen, punch it down and turn it out onto a floured surface. Roll it into a rectangle about 12×18 inches.
- Cut the dough into squares (about 2-3 inches each).
- Take each square and, one by one, spoon the buffalo chicken dip mixture into the center. Gather the edges of the dough and pinch them together to form little parcels.
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Assemble the pull-apart bread:
- Place the stuffed dough parcels into a greased 9×9-inch or 8×8-inch baking pan (or any similar size). Arrange them tightly together so they will pull apart after baking.
- Cover the pan and let it rise for another 30 minutes to an hour, allowing the dough to puff up.
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Bake the bread:
- Preheat your oven to 450°F (232°C).
- Cover the pan with aluminum foil and bake the loaf for 35 minutes.
- After 35 minutes, remove the foil and bake uncovered for an additional 15-17 minutes, or until the top is golden and slightly crispy.
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Final touches:
- Once the bread is baked, remove it from the oven and top with extra buffalo sauce and ranch dressing.
- Allow the bread to cool slightly before pulling it apart and serving.
Enjoy your Buffalo Chicken Dip Pull-Apart Bread!
This savory, cheesy, and spicy bread is perfect for gatherings or just a fun meal. It combines the comfort of buffalo chicken dip with the irresistible pull-apart bread method—so delicious! Let me know how it turns out or if you make any changes for your next batch!