Ahhh, the joys of service projects. Many members of the congregation from church spent much of the day on Saturday helping a widowed lady fix up her home, inside and out. It looked like a new place by the time we were done and it was great to be working together. I’m not sure I was planning on spending four hours weeding in one flower bed, but that is how long it took to get the job done right. Luckily, everyone brought food for lunch and that provided a chance to load up on carbs to work the rest of the afternoon.
- 1/4 tsp sugar
- 1 T yeast
- 1 C warm water
- 1 1/2 T olive oil
- 1 tsp salt
- 2 3/4 C - 3 1/4 C flour
- 1/4 lb sliced salami
- 1/4 lb sliced turkey
- 1/4 lb sliced ham
- 1/2 lb sliced provolone
- mayo, mustard, sliced onions, sliced peppers, oil & vinegar, parmesan cheese
- Mix together yeast, sugar, water, oil and 1 C of flour in your mixer. Allow yeast to activate, then add salt and enough remaining flour for a soft dough to form. Knead in your mixer for 5 minutes. Cover dough and allow to rise until double.
- For sandwich braid, roll the dough into a long rectangle on a lightly dusted counter. If the dough will not roll out, allow it to rest for 5 minutes and continue. Put desired toppings down the length of the rectangle leaving about 2 1/2 inches on each side of your toppings empty. Using a butter knife, or bench scraper, cut slits into both sides of the empty dough space. Width doesn't matter, but just try to have the same number on each side. Starting at one end, stretch the first slit of dough across the toppings and push it down on the other side. Take the dough slit from the opposite side, stretch it across the toppings and push it into the dough on the other side. Repeat this alternating process down the length of the dough.
- Dust a jelly roll pan with cornmeal and put your braid on the pan. Brush the braid with milk and sprinkle with parmesan cheese. Bake in a preheated 450 degree oven for 15-20 minutes until the crust is brown.