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Cooking with the Library: Braided Bread

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From beginning to end, the mastery of a good loaf of bread is fulfilling. There is nothing like the smell of it from the minute you open the yeast packet until you remove the loaves of fresh bread from the oven!  And, even if not done perfectly, you will have a finished product to eat- that is how we learn.  

This quick and easy loaf is both beautiful and delicious.  It is bread with the sandwich fillings baked right in!  There is nothing quite like the smell of it baking, and when you cut into it, well….. 


Miss Cindy’s Stuffed Sandwich Braid 

4 cups flour 

2 T sugar 

1 package yeast 

1/2 t salt 

1 cup hottest tap water 

1/3 cup mustard (brown or yellow) 

2 tablespoons butter 

Various cold cut lunch meats 

3-6 slices of cheese, or shredded 

Various pickles, peppers, olives, etc. 

Condiments if desired 

1 large egg, lightly beaten 

Combine 3 cups of the flour, sugar, yeast, mustard, butter, and salt in bowl.  Add hottest tap water or heat water to 120-130 degrees.  After mixing, add enough remaining flour, ¼ cup at a time, until the dough no longer sticks to your fingers.  Allow it to rest for about ten minutes while you chop veggies. 

Roll the dough with a rolling pin until it is about the size of your pan, at least 13 x 9.  Grease the pan and lay the dough on top.  Arrange the stuffing ingredients along the center.  Fringe along the edges at about 1 ½ inches apart from each other on both sides.  Tuck up one end of the dough, and then begin matching two fringes at a time across the sandwich at a slight angle, creating a braided look.  Do not worry about gaps. Complete across the sandwich and tuck in the other end. 

Brush the beaten egg onto the top of the sandwich, coating the entire top and sides.  Place the loaf into a cold oven and then set temperature for 375 degrees.  Bake for about 25 minutes or until golden brown. 

The recipe used in this video is adapted from the website: 

 Miss Cindy rarely sticks to a recipe!  

There are many other electronic cook books available for you to borrow immediately through the Library’s website. These titles can be downloaded instantly to your smart phone, computer, or tablet through the free Libby app when linked to your library card.  Don’t have a library card? Apply for a digital one today, right on the Library’s website! Try these titles: 

Bread Illustrated: A Step-by-step Guide to Achieving Bakery-Quality Results at Home by America’s Test Kitchen  

Gluten-Free and Vegan Bread: Artisanal Recipes to Make at Home by Jennifer Katzinger 

Making Bread at Home: Over 50 recipes from around the world to bake and share by Jane Mason.     

Next week, another one of our talented librarians will be sharing a delicious recipe for pizzelles!