This braided sandwich bread recipe is shaped into a circle for a beautiful presentation. Make the dough in a bread machine, then shape, rise and bake! Add your favorite fillings and enjoy!
Egg wash: 1 egg plus 1 tablespoon milk(whisked together)
1tablespoonsesame or poppy seeds(optional, for topping)
Instructions
Have all ingredients at room temperature. Add dough ingredients in pan in order recommended by manufacturer. Select dough/manual cycle. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. At end of cycle, continue with next step.
Turn dough out onto a lightly floured surface. Punch down dough to remove air bubbles. Divide into three equal pieces. On lightly floured surface, roll each piece to a 24-inch rope. On greased cookie sheet (optional: lightly sprinkled with cornmeal), loosely braid ropes from center to ends. Shape into a circle; fasten ends by pinching dough together. Cover; let rise until indentation remains after touching.
Make egg wash: whisk together egg and milk. Gently brush over risen dough. Sprinkle with sesame or poppy seeds, if desired.
Preheat oven to 375°F.
Bake for 25 to 35 minutes until golden brown; cool on wire rack.
Assemble sandwich ring
Using a bread knife, slice ring in half crosswise to create a large sandwich. Spread bottom section with mayonnaise; arrange filling ingredients on top of mayonnaise. Spread top section with Dijon mustard; place on top of filling. Slice into serving portions.