*Note: the amounts of chicken, onions, barbecue sauce, and cheese in the recipe can be altered based on your preference - simply add more or less to your liking.Makes 2 large braids
Ingredients:
1 recipe French Bread Rolls (see below at the end of the recipe)
2 cups shredded, cooked chicken
1 red onion, sliced into thin half moons
1 1/2 cups barbecue sauce
1 cup shredded mozzarella cheese
1 cup shredded sharp cheddar cheese
Directions:
Preheat the oven to 400 degrees.After the french bread roll recipe has gone through the first rise, split the dough into two parts. Lightly cover one portion and set aside. Roll the other portion into about an 11X17-inch rectangle (I roll mine out directly on a silpat liner to make for easy transfer to the baking sheet and oven).
Using a pizza cutter or knife, 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.
Spread half of the barbecue sauce down the center strip. Top with the chicken, onions and cheese. Fold the side strips over filling, alternating strips from each side and pressing them into the dough on the opposite side, forming a braid.
Pinch or twist to seal.
Place the braid on a lined baking sheet (or simply transfer the silpat liner to a baking sheet) and let rest for 15 minutes. While it is resting, follow the same steps above for the second portion of dough. Bake the first braid for 15-20 minutes (while the second braid is resting), until golden brown and bread is baked through. Remove from oven and bake the second braid.Let the braids rest for 5 minutes. Using a serrated knife, cut braid into sections and serve warm.French Bread Rolls Recipe:
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 or cake flour
In a large 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. Deflate the dough, and turn it out onto a lightly floured surface.
