Braided Sandwich Loaf

This delight of a sandwich is so good and will please everyone in your family, it is fairly simple to throw together and pretty healthy to boot.  Enjoy!

Braided Sandwich Loaf

Adapted From: Jamie Cooks it Up!

Serves: 12

Time: 1 hour 20 minutes

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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 ( I usually do a mixture of whole wheat & all-purpose)

1 egg

Filling:

Deli Ham or Turkey or a mixture of both (probably about a pound or more)

Sliced or grated cheddar, swiss, provolone, etc. (about 8 slices or 2 cups grated)

Topping:

Parmesan cheese OR sesame seeds OR poppy seeds

To make the dough dissolve 1  yeast in 1/3 C luke warn water.  While that is dissolving add te shortening, sugar and salt into your mixing bowl and smash together with a fork until well combined.  Pour the boiling water, the cold water and the yeast mixture over the sugar mixture.  Add the flour one cup at a time while mixing, you know you have enough flour when the dough pulls away from the sides oh the bowl.  When you have enough flour knead for 7*8 minutes, then let the dough rest for 2 minutes in the bowl.

Divide the dough into two equal parts and let them rest on a cookie sheet sprayed with cooking spray for about 5 minutes.

Spray cooking spray on to your counter and working with one half at a time roll you dough out into a large rectangle, using a pizza cutter, cut 11-12 one inch wide strips along both sides of the rectangle, make sure to leave about 5 inches down the middle. 

Place half your meat and half your cheese down the center.  

Over lap the dough strips in the center, over the top of your filling.  Place on a lightly greased cookie sheet and repeat with the remaining dough.

Beat you egg in a small bowl until frothy.  Brush the egg all over both sandwiches and top with a topping of your choice, I like parmesan cheese.

Turn you oven on to 170 and place both cookie sheets inside, one on the tip rack and one on a lower rack. Let the dough rise for about 20 minutes.  Then turn up the heat to 375, once it gets  to 375 cook for about 15 minutes (leaving the dough in while the temp rises).  Then switch the lower loaf to the top and the top loaf to the lower rack and cook an additional 5 minutes.  Let the loaves rest for 5 minutes before cutting and serving.  Enjoy!