SRC: Turkey and Roasted Red Pepper Sandwich Braids

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There is one downside to receiving your Secret Recipe Club assignment during your lunch break on a particular rainy and blah Monday afternoon. That being, you get so entranced looking at recipes that you completely forget to eat your lunch.

I couldn't help it though. When something (anything really) in my life is crazy and hectic, I find myself subconsciously searching for the simple. Simple colors, simple background, simple layout, simple whatever. When I find something that meets my "simple" expectations, its like taking a breath of air after being underwater. Refreshing and calming.

While it sounds a bit silly, I found just that in Isabelle's blog, Crumb. It also left me with a bit of a craving for toast (see her header) but that is another story. Hopefully my description of simplicity doesn't come off as insulting and you (and Isabelle) realize I mean it as a compliment. Which is why I slowly scrolled through the recipes in the index, clicking on most of them and staring at the picture for a few seconds, seeing what would pop out at me and completely forgetting to eat my lunch.

And that is where the problem lies. So many recipes called out "make me! make me!" I printed out quite a few of them to try in the (near) future and finally chose the first recipe that stuck with me. Warm, cozy and tasty were the first words that came to mind when seeing this recipe.



Turkey and Roasted Red Pepper Sandwich Braids
Source: Crumb
Servings: 8
Printer Friendly

Ingredients:
Dough:
    • 1 1/4 cup warm water
    • 2 envelopes dry active yeast
    • 1 tbsp. sugar
    • 4 cups bread flour
    • 2 tsp. salt
    • 2 tbsp. fresh rosemary, chopped
    • 2 tbsp. olive oil
    Filling: 
    • 1 lb. oven roasted turkey breast
    • 8 thin slices provolone cheese
    • 1 jar roasted red peppers, drained and chopped
    • 4 tbsp. spicy brown mustard
    Topping:
    • 1 egg, beaten
    • 1 tsp. sesame seeds
    • 1 tsp. poppy seeds
    • 1/2 tsp. garlic powder
    • 1/2 tsp. onion powder
Directions:
1. Combine the yeast and sugar with the water in a measuring cup. Stir until the yeast has dissolved  then let proof for 5 minutes.
2. In the bowl of your stand mixer with the dough hook attached, sift the flour and salt together. Add the water mixture, the rosemary, and the olive oil to the stand mixer and mix on medium speed until the dough has formed then continue mixing for 5-6 minutes, or until the dough is smooth and elastic.
3. Lightly oil a bowl. Shape the dough into a ball and place in the bowl. Cover with plastic wrap and let rise in a warm place for 1 hour or until the dough has doubled in size.
4. Punch down the dough and turn out onto a lightly floured surface. Divide the dough in half and knead a few times. Cover both pieces of dough with a wet towel and let rest for 5 minutes.
5. Roll out each piece of dough into a rectangle, at least 6 inches wide by 12 inches long. Spread the spicy mustard down the center of each rectangle. Top with the turkey breast, red pepper slices and cheese. Cut 1" wide strips on both sides of the filling.
6. Fold the dough strips up, alternating sides to create a braid-like pattern, Tuck the top and bottom of each up. Transfer to a parchment paper lined baking sheet, cover with a damp towel and let rise for 30 minutes.
7. Preheat the oven to 400. After the 30 minutes, spread the beaten egg over the dough with a pastry brush. Sprinkle with the sesame seeds, poppy seeds, garlic powder and onion powder. Bake for 25-35 minutes, or until the top is golden brown. Let cool for at least 5 minutes before cutting and serving.



I only made slight changes to the recipe, switching out the condiments and making mine more of an "everything" style bread. The original recipes calls for this to be baked for 45 minutes. I checked at 30 and my braids were more than baked through. I'm thinking this is because mine weren't quite as big as the ones Isabelle made.

Not only is a fancy looking sandwich but its a damn tasty one too! Tom and I gobbled this up for dinner and then took the leftovers in for lunch until it was gone. This would be a great snack for a party since the fillings are really up to you. Fancy some ham, Swiss and banana peppers? Turkey, cheddar and onion? Ground beef, Mexican cheese and taco sauce? All veggies? Pepperoni, mozzarella and olives? The options are pretty much endless and I definitely plan on taking advantage of that and making this again and again!

5 comments:

  1. Yum, that looks fantastic. I love recipes that you have endless options with.

    ReplyDelete
  2. So glad you liked this recipe! Your braids look lovely, and I love the way you added all sorts of extra stuff to turn them into an everything bread (especially since I'm a total sucker for everything bagels).
    BTW, after making my header, I couldn't look at toast for a month. Ha!

    ReplyDelete
  3. Your braids look wonderfully delicious, what a perfect recipe to make for a group with the holidays coming up.

    If you haven't already, I'd love for you to check out my SRC entry: Thai Peanut Noodles with Chicken.

    Lisa~~

    ReplyDelete
  4. oh my goodness...saving this recipe right now to try. It sounds soo good.

    ReplyDelete
  5. I would like to invite you to join me at the Clever Chicks Blog Hop this week! http://www.the-chicken-chick.com/2012/11/clever-chicks-blog-hop-10.html

    I hope you can make it!
    Cheers,
    Kathy Shea Mormino
    The Chicken Chick

    ReplyDelete

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