Braided Sandwich Ring

Makes 1 ring.
Buttermilk	3/4 cup
Eggs, room temperature	2 large
Vegetable oil	2 tablespoons
Sugar	3 tablespoons
Salt	1 1/2 teaspoons
All-purpose flour	4 cups
RED STAR® Active Dry Yeast	2 1/4 teaspoons
Glaze
Egg	1 large
Milk	1 tablespoon
Sesame or Poppy seeds	1 tablespoon
Filling
Mayonnaise
Leaf lettuce
Sliced tomatoes
Onion rings
Sliced black olives
Thinly sliced deli meats (ham, roast beef, prosciutto, salami)
Sliced cheeses (brick, mozzarella, Swiss)
Dijon mustard

Bread Machine Method

Have water at 80 degrees F and all other ingredients at room temperature. Place ingredients in pan in the order specified in your owner’s manual. Select dough/manual cycle.

Mixer Methods

Combine yeast, 1 cup flour, and other dry ingredients. Heat water to 120 to 130 degrees F.

Hand-Held Mixer Method - Combine dry mixture and water in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. By hand, stir in enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.

Stand Mixer Method - Combine dry mixture and water in mixing bowl with paddle or beaters for 4 minutes on medium speed. Gradually add remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.

Food Processor Method

Put dry mixture in processing bowl with steel blade. While motor is running, add water. Process until mixed. Continue processing, adding remaining flour until dough forms a ball. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.

Shaping and Baking

Punch down dough. Divide into three 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.

For Glaze, combine egg and milk; gently brush risen dough. Sprinkle with sesame or poppy seeds. Bake in preheated 375 degrees F oven for 25 to 35 minutes until golden brown; cool.

To make sandwich ring: Using a serrated knife, slice ring 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. Makes 1 ring.