Stuff to click on

Sunday, March 18

French Dip Braid

I saw a recipe for Reuben Bread on the Recipe Girl website the other day, and pinned it to keep in mind for St Paddy's Day. When I mentioned it to my tribe they weren't wild about the corned beef idea. After adjusting ingredients slightly I ended up making this instead. It was a hit at our little holiday gathering.

There are great photos of the rolling and braiding process on the original post. Mine didn't turn out as pretty but it tasted great. We will definitely make this again soon. There are a lot of other variations that would also taste great in a braid, so will be trying those out too.

French Dip Braid

1 package (2 1/2 teaspoons) active dry yeast
1 cup warm water (105°- 115°)
3 teaspoons granulated white sugar, divided
2 3/4 to 3 cups bread flour (+ extra for dusting the mat)
1 teaspoon salt
1 Tablespoon unsalted butter, at room temperature
6 ounces roast beef, thinly sliced
6 slices Provolone and/or Swiss cheese, cut in halves
1 medium onion
3 Tablespoons butter
Kosher salt
Brown sugar
Balsamic vinegar
1 large egg white, beaten
Your favorite beef herb mixture (I used Bohemian Forest Rub from Savory Spice)

1. In a small bowl, dissolve the yeast and 1 teaspoon sugar in the warm water until bubbly, about 5 minutes.

2. Caramelize the onions. Slice the onions into 1/4" strips. Melt the butter in a large pan. Lower the temperature to medium and add the onions. Stir to coat. Cook slowly, stirring occasionally. When they have softened and are starting to brown (about 20 minutes) add a little kosher salt, sprinkle with brown sugar, and a little balsamic vinegar. Cook another 5 minutes or so, until you have some nice, sticky and sweet smelling onions.

3. Combine 2 3/4 cups flour, remaining sugar, salt and butter in a stand mixer. Add the dissolved yeast and beat, using the dough hook, to make a soft dough (scraping sides as needed). Add an additional 1/4 cup flour if the dough is too wet. Knead with the dough hook for 4 minutes. Turn the dough out onto a floured mat. Roll out the dough to a 10x14-inch rectangle. Transfer to a lined baking sheet. (I used a half sheet pan lined with a silpat.) Layer the roast beef and cheese slices. Top with onions. Make cuts along sides of the dough, from the filling to the outer edge, at 1-inch intervals. Tuck the ends in first, then alternating sides, fold strips across filling. Brush the dough with egg white and sprinkle with herb mixture..

3. Loosely cover the bread with a clean dishtowel and allow to rise for 30 to 45 minutes. Preheat the oven to 400°F.

4. Remove the dish towel, and bake 25 minutes, or until golden brown and cooked through, then slice and serve warm.

No comments: