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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:
- Â Â Â Â Â ***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.Â
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.Â
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.Â
Bake for another 5 minutes.
18. Let the loaves rest for about 5 minutes, then cut and enjoy!
Recipe from Jamie Cooks It Up!
Diana,
Thanks for your question.
This recipe DOES NOT work well with whole wheat flour. I have tried using 1/2 wheat and 1/2 white as well. The result is not good. This dough recipe doesn't have much sugar or oil in it as most whole wheat bread recipes do…I think that must be why it doesn't turn out very well. Plus wheat flour is a lot heavier than white, which makes it pretty dense and not good. I do have a wonderful whole wheat bread recipe posted in my archives. I have never tried making it into a sandwich loaf, however I do wonder how it would work.
If you try it, let me know how it goes.
Have a great night!
~Jamie
Yummy! Made this today and took one to the beach with the children & I and left the other one at home for hubby for lunch. He called me raving about how wonderful it was and asked me to make it again. The kids ate the whole other loaf and asked for more. I used ham with shredded cheddar cheese and sprinkled the top with dried minced onion, garlic, sea salt and black pepper. Yummy! One question. I kneaded
the bread by hand and ended up using 7 cups of flour. I also live in the southeast. Did i need the extra flour because I kneaded by hand or because I live in a more humid climate? Just curious 🙂 Elizabeth
Thank you for all the enlightening photos! I wanted to see how to braid the dough and your pictures were perfect.
My god that looks awesome- I'm making it tomorrow!
Today is my second time making this recipe. Last time I followed your recipe completely, but this time I deviated a tad with the stuffing. One of them had turkey and provalone, but the other had cinnimon and apples. I haven't tried it yet, but I am very excited, and it is very pretty looking!
Corazon,
Apples and Cinnamon! Yum….let me know how it turns out!
~Jamie
My sister-in-law just told me about your site and I am sooo excited to try some of these recipes! Your pictures make all your food look fantastic. I want to just start baking and cooking!! I'm especially excited to try this out since I love sandwiches but haven't been able to eat sandwich meat since getting pregnant {I have to heat it to steaming – who takes the time to do that??} and the bread looks amazing.
I do have one question: have you ever made this and frozen it? My husband and I are moving soon and I've been trying to find recipes I can make up and freeze so we can have a few quick, easy dinners. This appears that it might work, but I just wondered if you had tried it.
Thanks so much!
Jessica,
The sandwich loaves do indeed freeze well. Good luck!
~Jamie
Oh this is so fun! I grew up on something very similar, but we called it “pizza loaf” (nothing like pizza though… so don't ask why). I just posted it on my blog a couple months ago. From the outside, it looks very similar. But I think I'm going to stuff it w/your filling next time. Super fun take on it!!
Fun site – I'll have to add you to my regular surfing. 😉
Jamie, do you cook the loaves then freeze or freeze before cooking?
Thanks!