Braided Sandwich Ring

• In stand mixer bowl, add 2 cups flour, yeast, sugar and salt; mix well. In saucepan or microwave-safe dish, heat buttermilk to 120-130°F. Add warm buttermilk and oil to flour mixture. Using a paddle attachment, blend on low speed for 30 seconds. Add egg; beat on medium speed for 4 minutes.
• Switch to dough hook attachment. Gradually stir in enough remaining flour to make a firm dough. Knead until smooth and elastic, about 5 to 7 minutes.

  (NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
• Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about 1 hour.
• Punch down dough. Divide into three equal parts. On lightly floured surface, roll each third to a 24-inch rope. On greased cookie sheet 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.
• 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.
• Suggested Filling: mayonnaise, thinly sliced deli meats (ham, roast beef, prosciutto, salami), sliced cheeses (brick, mozzarella, Swiss), leaf lettuce, sliced tomatoes, sliced onion rings, sliced black olives, Dijon mustard.