Tuesday, April 27, 2010

BBQ Chicken Braid....

  • 1 1/2 cups warm water (110 degrees F/45 degrees C)
  • 1 tablespoon active dry yeast
  • 2 tablespoons white sugar
  • 2 tablespoons vegetable oil
  • 1 teaspoon salt
  • 4 cups all-purpose flour
In a large mixer bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.

To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.


  • 2 cups shredded, cooked chicken
  • 1/2 medium onion, sliced into thin half moons
  • 1 1/2 cups barbecue sauce
  • 1 cup fresh mozzarella
  • 1 cup shredded sharp cheddar cheese
  • 1 Tbsp fresh basil

Turn the dough out onto a flowered surface.
Roll the other portion into about an 11X17-inch rectangle. Using a pizza cutter, knife, or dough cutter, cut 1-inch wide strips in towards the center, starting on the long sides. There should be a solid strip about 3 inches wide down the center, with the cut strips forming a fringe down each side. 
 Mix a little of the bbq with the onions and the rest with the shredded chicken.
I grilled my chicken on our fancy little grill that I got from my mom and dad.
fill the center with the chicken onions, cheese and basil.
Start at one end and braid the dough. I used a little egg wash at the end brushed the top to give it a little shine. 
It's a little tricky moving the braid to the cookie sheet so mine did not come out very pretty but ohhh boy was it yummy. 

Printable Recipe 

1 comment:

  1. You say to put the risen dough out onto a lightly floured surface and roll the other half into a rectangle?

    Does this mean you only use half the dough to make this chicken bread braid?



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