Braided Stromboli

The giant party sub has become somewhat of an American icon when it comes to feeding a crowd. We've come up with a rendition in which the filling is elegantly packed away inside a simple bread dough and then baked. The result is a sandwich whose cheese center is wonderfully oozy, but which nevertheless stays in place — no lava flow!

PREP
20 mins
BAKE
30 to 35 mins

Dough

2 teaspoons instant yeast

1 cup (227g) lukewarm water

2 tablespoons (25g) olive oil

¾ teaspoon table salt

1 ½ cups (245g) King Arthur Semolina Flour

1 ¼ cups (150g) King Arthur Unbleached All-Purpose Flour

Filling

2 garlic cloves, peeled and chopped

2 tablespoons (25g) olive oil

½ pound (227g) provolone, thinly sliced

¼ pound (113g) salami, thinly sliced

½ cup (113g) diced roasted red peppers

Glaze

1 large egg, beaten with 1 tablespoon cold water

Directions at kingarthurbaking.com

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