Description
Soft homemade bread dough braided around layers of turkey salami, provolone, and mozzarella cheese. This Italian Braided Stuffed Bread offers a crispy, golden exterior with gooey, flavorful layers inside, perfect for weeknight dinners or entertaining.
Ingredients
- For the Dough: 3 cups bread flour
- 2¼ teaspoons active dry yeast (1 packet)
- 1½ teaspoons salt
- 1 tablespoon sugar
- 1 large egg
- ½ cup whole milk, warmed to 110°F
- ⅓ cup warm water
- 3 tablespoons olive oil
- For the Filling: 6 ounces thinly sliced turkey salami
- 6 ounces thinly sliced smoked turkey breast
- 6 ounces provolone cheese, sliced
- 1½ cups shredded mozzarella cheese
- ½ cup sun-dried tomatoes, chopped
- 2 teaspoons Italian seasoning
- ¼ teaspoon black pepper
- 2 cloves garlic, minced
- For the Topping: 2 tablespoons whole milk
- 1 tablespoon melted butter
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
Instructions
- Warm the milk and water to 110°F in a small bowl. Stir in the yeast and sugar. Let sit for 5 minutes until foamy.
- In a large bowl or stand mixer, combine the bread flour and salt. Add the yeast mixture, egg, and olive oil. Mix until a shaggy dough forms.
- Knead the dough on a lightly floured surface for 8 to 10 minutes, or use a stand mixer for 8 to 12 minutes, until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover it, and let it rise in a warm spot for 60 minutes or until doubled.
- Punch down the dough. Roll it on a lightly floured surface into a 15-inch by 9-inch rectangle with the long side facing you.
- On each 15-inch side, cut 13 strips, 3 inches long and 1 inch wide. Leave the center 3 inches intact for the filling and cut away the corner pieces to create tabs.
- Layer the center strip with turkey salami, smoked turkey, provolone slices, shredded mozzarella, sun-dried tomatoes, and minced garlic. Sprinkle with Italian seasoning and black pepper.
- Fold the top tab down over the filling. Alternate bringing strips from each side over the filling in a criss-cross pattern to create a braid.
- Carefully transfer the braided loaf to a parchment-lined baking sheet. Cover lightly and let rise in a warm place for 45 minutes until puffy.
- Preheat the oven to 350°F. Mix the milk, melted butter, garlic powder, and Italian seasoning for the topping.
- Brush the topping mixture generously over the bread. Bake for 25 to 30 minutes. Tent with foil after 20 minutes if the top browns too quickly. Bake until golden brown and the internal temperature reaches 190°F.
- Remove from the oven and let rest for 5 to 10 minutes before slicing and serving warm.
Notes
- Keep the dough slightly stiff when kneading; this aids shaping and prevents filling leaks.
- Use a sharp knife or pizza cutter for clean strips, avoiding the center filling section.
- Brush the topping mixture generously for a golden, glossy finish.
- Rest the bread for at least 5 minutes after baking for cleaner slices.
- Serve with warm marinara sauce or garlic aioli for dipping.
- Store leftovers wrapped tightly in foil or an airtight container in the refrigerator for up to 3 days.
- Freeze individual slices for up to 2 months. Reheat refrigerated slices at 350°F for 8 to 10 minutes.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian