This makes two large braided loaves.
If your family can't eat both at once, they are wonderful cold and/or reheated.
They would pack in a lunch well!
(dd braided this loaf, while I stuffed the other)
I love finding unique ways to make sandwiches!
For this bread, I used Marilyn Moll's recipe, known around here as "Breakfast Bread".
Her recipe allows for a quick, single rise and it's almost fool-proof. Perfect for frugal
and fairly quick 'in a pinch' meals.
Once the dough is kneaded and nice and smooth, divide in half.
Use a rolling pin to shape each piece into a thin (1 cm.) rectangle.
Place the dough on a large baking sheet after it's rolled out.
Spread your cheese *filling in the center of the dough(s).
At an angle, slice the sides of the dough into tabs approximately 1 inch wide.
Alternating from side to side, fold the pieces in over the *filling. When possible,
gently press on the tabs to seal the folds. After it has been fully folded, glaze
the braid with egg wash. (1T water with 1 egg white, beaten)
2 blocks of cream cheese
1/4 cup Ranch style dressing
1/8 cup prepared mustard
1/2 cup shredded cheddar cheese
Spread down the center of rolled out dough.
Top with chunky slices of turkey ham**,
sliced tomatoes, and thinly sliced onions.
Allow to rise approx. 40 minutes at 350.
Allow to set 10 minutes before slicing.
**I used slices from a small Jennie-O turkey ham, as seen here.
*Other cooked meats could be used, even ground beef, turkey,
shredded chicken, etc Even just cheese and veggies would be good.