3/4 cup Mayonnaise
1/4 cup Mustard
2 Tablespoons oil
3 Tablespoons sugar
4 cups flour
1/4 cup warm water
2 1/4 teaspoons yeast
Lunchmeat of your choice
1. Add sugar and yeast to warm water (about 115 degrees). Set aside and until the yeast is foamy.
2. Mix together Mayonnaise, Mustard, oil, egg and yeast mixture. Stir in 3 cups flour until mixed well. Add the last cup of flour and knead the dough with your hands for 5 to 10 minutes. Cover with a clean dishtowel and set in a warm location for 30 minutes. This is a dense, thick dough so do not expect it to rise very much.
3. Divide the dough into four equal balls. Roll one dough ball out flat until long and rectangular. About 1/4" thick.
4. Cover the flat dough with lunchmeat and cheese. Keep 1/2 inch of dough free on all sides.
Using your hands, roll the other balls of dough into long ropes until they are 1 1/3 times the length of the flattened dough. Pinch each of the ropes to the top of the flattened dough. Braid the ropes and pinch the ends to the bottom of the flattened dough. Fold the side of the bottom upward and pinch them onto the sides of the braids forming a seal.
Place on a baking sheet and let it rest in a warm area for another 30 minutes. Bake for 25 to 35 minutes until the braids start to brown. This bread is great when sliced thin and dipped into chili.
- Submitted by by Karen Carter