BBQ Pork Braid

Another home run from melskitchencafe.com!! Here's the link to her recipe with awesome step by step pictures- seriously, check out her pictures: http://www.melskitchencafe.com/2010/03/bbq-chicken-braid.html

She calls for cooked chicken. I happened to have some cooked pork in the freezer, so I used that instead. Also, this recipe makes 2 braids, and one is more than enough for our family. I made the full recipe for the dough and used half for the braid and made the other half for dinner rolls to use later in the week.

This was a real winner. Even Abe ate it! Eli wasn't going for it, but I think he is teething and his mouth is sore. Anyways, I will be making this one again and again.

Here's the recipe:

BBQ Pork (or Chicken) Braid

*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
2 cups shredded, cooked chicken
1 red onion, sliced into thin half moons (I used a yellow onion sauteed in a little butter)
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.

Braid How-To
With one half of the french bread roll recipe, flatten or roll the dough out to about 11X17 inches. I roll it out directly on my silpat baking mat for easy measuring and then transferring to a rimmed baking sheet. If you don’t have a silpat liner, use parchment paper or press the dough directly onto a lightly greased rimmed baking sheet.