Stuffed Braided Bread Recipe

Make the dough using the easy dough recipe.

Warm 3/4 cup of milk to about 110 degrees Fahrenheit (43 degrees Celsius).

In a bowl, combine 2 tablespoons of butter, 2 tablespoons of oil, 2 tablespoons of sugar, 1.5 teaspoons of yeast, 0.5 teaspoons of salt, and 2 cups of flour.

Mix until it forms a shaggy dough, using hands or a stand mixer for 8-12 minutes until it stretches easily without tearing.

Knead the dough for 8-10 minutes until it is smooth and elastic.

Cover the dough and let it rise until it doubles in size, about 1 to 1.5 hours.

Once risen, press the dough into a rectangular or square shape, then roll it out into a rectangle of 9 by 15 inches (23 by 38 centimeters).

Cut 15 strips along the edges, each approximately 3 inches long by 1 inch wide (7.62 centimeters by 2.5 centimeters).

Remove the top and bottom strips and set aside, leaving 13 strips remaining.

Layer the filling: place 2 ounces of pepperoni, 2 ounces of sliced provolone, 2 ounces of shredded mozzarella, and 2 ounces of salami evenly across the center of the dough.

Fold in the center tabs of dough, then pick up the first strip of dough from the left and bring it across the filling diagonally. Repeat with the opposite side, crisscrossing the strips.

Continue crisscrossing the strips down the length of the dough to form a braid.

Place the braided dough on a baking sheet and cover it. Let it rest for 30 to 60 minutes until it doubles in size or puffs up nicely.

Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius) after about 40 minutes of resting.

Remove the cover and bake for 18 to 24 minutes until golden brown, with the center reaching 190 degrees Fahrenheit (88 degrees Celsius).

Let the bread sit for 5 to 10 minutes after baking before cutting into it.

Equipment Needed

Spice Level:

Allergens