Ingredients
3 1/4 c. flour
1 Tbsp. sugar
1 tsp. salt
1 pkg. RapidRise yeast
1 c. (120~to 130~) water
6 oz. thin sliced corned beef
1/4 lb. sliced cheese
1 beaten egg
caraway seed
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Lidded pan for pain de mie — perfect square sandwich bread
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
Bread baking kit — banneton, lame, liner, dough scraper, whisk
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Set aside 1 cup flour. Mix remaining flour, sugar, salt and yeast. Stir in hot water and margarine. Mix in enough reserved flour to make a soft dough. On a floured surface, knead 4 minutes. On a greased baking sheet, roll dough out to 14 inches x 10 inches. In the center 1/3 length, put beef and cheese in layers. Cut 1-inch wide strips along sides of filling, out to dough edges. Fold strips in at an angle across the filling, alternating sides to make a braided effect. Cover dough. Place pan over sink full of hot water; let rise 15 minutes. Brush with beaten egg; sprinkle with caraway seed. Bake at 400° for 25 minutes, or until light brown. Cool slightly on pan, then serve immediately. Refrigerate leftovers; reheat to serve.