- 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
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.
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.