Stuffed Bread

Here’s a different sort of recipe – bread and sandwich all in one. For an even heartier loaf, increase the amount of meat up to 1 pound and add 10 minutes to the baking time. Surprisingly, this bread can be made from start to finish in about an hour. For a super short-cut, you can substitute thawed frozen bread dough for the homemade dough; then fill and shape it as directed in the recipe, but bake it according to the package directions. Leftovers can be refrigerated and reheated the next day.


3-1/4 cups all-purpose white flour
1 tablespoon white sugar
1 teaspoon salt
1 package Rapid Rise yeast
1 cup warm water
1 tablespoon margarine, melted
1/4 cup Thousand Island dressing (or dressing of your choice)
8 ounces sliced ham, turkey, roast beef, or salami
4 ounces sliced cheese
1 egg white
Caraway or sesame seeds (optional)


In a large bowl, mix 2-¼ cups of the flour with the sugar, salt, and yeast. Stir in the warm water and margarine. Mix in only enough of the remaining 1 cup flour to make a soft dough. Turn out onto a floured surface and knead for 4 minutes.

On a greased baking sheet, roll the dough to a rectangle of 10 inches by 14 inches. Spread dressing down the center third of the dough. Top with a layer of sliced meat and cheese. Make cuts in the dough from the filling to the dough edges at 1-inch intervals. Alternating sides, fold the dough strips at an angle over the filling. Brush the top with the egg white and sprinkle with the caraway or sesame seeds, if desired. Cover the loaf with a clean towel. Preheat the oven to 400 degrees F. Place a large shallow pan on a counter. Half fill it with boiling water. Place the baking sheet over the pan. Let the dough rise for 15 minutes.

Bake for 25 minutes or until done. Cool slightly before serving.

Cooking & Recipes


4 to 6 servings (1 loaf)


Shirley Kondratowski Willington Baptist Church, Willington,

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