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Oh, your family is going to love you when you pull this puppy out of the oven. It’s great for kids and adults a like, and really is fairly easy to put together. You can do it! Do not be afraid of a tiny little speck called “YEAST”. The speck can be your friend. You can be master over the speck with just a little instruction and practice. The dough I use for this sandwich loaf is my French Bread recipe. So, if you have tried that one out already you are half way there my friend. If you haven’t tried it, gird up your loins and get crackin folks!
1. To make the dough dissolve 1 T yeast in 1/3 C lukewarm water.
2. In the bottom of your mixer smash the sugar, salt and shortening together with a fork until well combined.
3. Pour the boiling water over the sugar mixture.
4. Pour the cold water over the sugar mixture.
5. Pour the yeast/water mixture over the sugar mixture.
6. Add the flour 1 C at a time while mixing. You know you have enough flour when the dough pulls away from the side of the bowl.
7. Once you have enough flour mix on high for 7-8 minutes.
8. Let the dough rest for about 2 minutes in the bowl.
9. Divide the dough into two equal parts and let them rest on a cookie sheet sprayed with cooking spray for about 5 minutes.
10. Spray some cooking spray onto your counter. Roll the dough out into a large rectangle. Using a pizza cutter, cut 11-12 one inch wide strips along both long sides of the rectangle. Be sure to leave about 5 inches down the center uncut. You want to leave room for your deli treasures. Place about 8 slices of meat and 4 slices of cheese down the center of the dough.
11. Over lap the dough strips in the center over the top of your fillings.
12. Beat the egg with a fork until frothy. Brush the egg all over the loaf. Sprinkle desired seasonings on top.
13. Place the sandwich loaf on a large cookie sheet sprayed with cooking spray.
14. Repeat these steps with the other piece of dough.
15. Let the dough rise in a warm oven (I turn mine to 170 degrees) for about 20 minutes.
16. Turn your oven up to 400 degrees and bake for about 15 minutes. (Leave the dough inside while the temperature rises)
17. When the loaves are golden brown on top turn the oven down to 350, switch the pan on the bottom rack to the top and vice versa.
Bake for another 5 minutes.
18. Let the loaves rest for about 5 minutes, then cut and enjoy!
Ingredients
- Dough:
- 1 T shortening
- 2 T sugar
- 1 T salt
- 1 C boiling water
- 1 C cold water
- 1/3 C lukewarm water
- 1 T yeast
- 5-6 C flour
- 1 egg
- Filling:
- 16 slices deli ham or turkey
- 8 slices Swiss or provolone cheese
- Topping:
- ***any of the following***
- Poppy Seeds
- Sesame Seeds
- Montreal Steak Seasoning
- Dried Onions
- Cheese
Instructions
1. To make the dough dissolve 1 T yeast in 1/3 C lukewarm water.
2. In the bottom of your mixer smash the sugar, salt and shortening together with a fork until well combined.
3. Pour the boiling water over the sugar mixture.
4. Pour the cold water over the sugar mixture.
5. Pour the yeast/water mixture over the sugar mixture.
6. Add the flour 1 C at a time while mixing. You know you have enough flour when the dough pulls away from the side of the bowl.
7. Once you have enough flour mix on high for 7-8 minutes.
8. Let the dough rest for about 2 minutes in the bowl.
9. Divide the dough into two equal parts and let them rest on a cookie sheet sprayed with cooking spray for about 5 minutes.
10. Spray some cooking spray onto your counter. Roll the dough out into a large rectangle. Using a pizza cutter, cut 11-12 one inch wide strips along both long sides of the rectangle. Be sure to leave about 5 inches down the center uncut. You want to leave room for your deli treasures. Place about 8 slices of meat and 4 slices of cheese down the center of the dough.
10. Spray some cooking spray onto your counter. Roll the dough out into a large rectangle. Using a pizza cutter, cut 11-12 one inch wide strips along both long sides of the rectangle. Be sure to leave about 5 inches down the center uncut. You want to leave room for your deli treasures. Place about 8 slices of meat and 4 slices of cheese down the center of the dough.
11. Over lap the dough strips in the center over the top of your fillings.
12. Beat the egg with a fork until frothy. Brush the egg all over the loaf. Sprinkle desired seasonings on top.
13. Place the sandwich loaf on a large cookie sheet sprayed with cooking spray.
14. Repeat these steps with the other piece of dough.
15. Let the dough rise in a warm oven (I turn mine to 170 degrees) for about 20 minutes.
16. Turn your oven up to 400 degrees and bake for about 15 minutes. (Leave the dough inside while the temperature rises)
17. When the loaves are golden brown on top turn the oven down to 350, switch the pan on the bottom rack to the top and vice versa.
Bake for another 5 minutes.
18. Let the loaves rest for about 5 minutes, then cut and enjoy!
Recipe from Jamie Cooks It Up!
Hi Jamie ,
I have made this braid a few times and everyone loves it ! One question – i am making 6 of these tomorrow for a party and don’t want to scramble last minute but would like to serve it hot . Could I assemble the braid and put it in the fridge for a few hours unbaked, then allow to come to room temperature and bake or would you recommend I bake it earlier in the dat and reheat?
Thank you for all the fabulous recipes , I love your blog.
Hi Pam,
This is a great question. I would recommend baking them earlier in the day, allowing them to cool and then storing in the fridge. Then about 15 minutes before you are ready to serve I would pop them back into a 350 degree oven so they heat through and the cheese melts nicely (should only take about 10 minutes). I have had a little trouble storing this dough in the fridge, uncooked. It really rises quickly and could get to big too fast. Best of luck to you! Sounds like a yummy recipe to serve to guests.
~Jamie
Your’s is the intelligent approach to this issue.
Do you use regular yeast or rapid-rise?
I added dijon mustard 1/3 cup to the water and then added to dry ingredients. Gave a nice flavor to the dough.
How big do you roll the rectangle out to be ?
Hi! I look forward to trying this! A couple questions: Can you make ahead and then refrigerate before baking? Can you add condiments (mayo, mustard, aioli)? Can you use shredded meat? Obviously drained of excess liquid/fat? Thank you!
Hi Eileen,
Thanks for your question. I haven’t had good luck refrigerating the dough before baking. It rises too quickly (even in the fridge) and will leave you with a mess. I have tried added condiments and honestly, it was a bit messy and the cooked mayo made it taste kind of off. You’d be better off making a condiment sauce to dip the sandwiches into after they are baked. You can certainly use shredded meat.
Hope this help! Good luck to you!
~Jamie