Bread Machine Braided Sandwich Ring

• 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.
• 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.