Re: Question about chicken bread
Make sure you’re using proper yeast. If you have Instant yeast, you’ll be fine. Just make sure you’re kneading the dough with warm water - too hot will kill the yeast and too cold will make the dough weird. If you’re using active dry yeast, you need to activate it by adding a little warm water (few tablespoons), a bit of sugar and setting it aside, covered - check to make sure the mixture is getting frothy, then you’ll know it’s good. When you make the dough just add the yeast-water mixture to the flour when you’re about to knead it and again, use warm water.
I always make my dough, turn the oven light on (it’s strong enough to warm up the oven, slightly), cover the dough with saran wrap and place it in the oven. It really helps the dough rise - mine needed exactly an hour and it was airy and wonderful. Or as PP’s have suggested…turn your oven on to warm it up a little and then place the dough inside. Warmth helps the yeast metabolize sugars faster and release more CO2.
Use lots of flour to help yourself with the braids/rolling out the dough…it’s a little tough but you’ll get the hang of it.