- 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.
Filling:
- 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.
You say to put the risen dough out onto a lightly floured surface and roll the other half into a rectangle?
ReplyDeleteDoes this mean you only use half the dough to make this chicken bread braid?