Tuesday, May 25, 2010

Tempt My Tummy Tuesday -Beef and Cheese Bread


This is one of my favorite recipes passed down from my mother. She got if from an insert from the paper some time in the early 80s. It was one of the first recipes I made as a newlywed and my husband loved it. My mother even entrusted the original copy of her recipe to me and of course, I lost it. Thankfully, we have memorized it.
I made it so much when my husband and I took lamaze classes for our first born child. It was an easy thing for us to eat as we headed out the door. He actually told me to stop making it for awhile, because I had played it out.
You can eat it refridgerated or straight from the oven. I like to heat up slices, while my husband likes a huge hunk with some honey mustard. I have made multiple loaves for parties. It freezes well, but takes awhile to heat up if frozen first. It is a great recipe to double.
A lot of friends have asked for this recipe, but I am always too lazy to write it out and everyone thinks I just don't want to share.
Without further ado,
BEEF AND CHEESE BREAD
Ingredients:
3/4 c. water
3 c. flour
1 T. sugar
1/2 tsp. salt
1 package yeast
1 egg
6 T. butter
6 oz. swiss cheese
6 oz. pastrami
oregano

Preheat your oven to 350 degrees.
Take one cup flour and mix it with the package of yeast in a mixing bowl and set aside.
On the stove top, heat on low 2 T. milk cut into smaller pieces, the sugar and the salt.
Once butter is almost completely melted, combine with the flour/yeast mixture and add the egg.
Beat on medium for about 2 minutes.
Slowly add the remaining flour and start mixing by hand. Once all the ingredients are combined, knead by hand on a lightly floured surface until well combined and pliable.
Leave in a bowl and cover with cloth. I leave it right near the oven, so the heat hits it and the dough will rise. Leave it for at least 10 minutes, more if possible.

While the dough is rising, cut the pastrami and swiss into thin strips and set aside.
Melt remaining butter and set aside.
When dough is ready, take and put on lightly floured surface.
With rolling pin, roll it out into a big rectangle. About 15 by 10.

Divide into 3 equal strips lengthwise with a butter knife. On each strip put a coat of butter. I use a spoon to do this since I do not own a pastry brush, but a pastry brush would be great. Then sprinkle with oregano.

Next, place equal amounts of pastrami and swiss on each of the 3 strips. Then pinch edges together of each strip lengthwise.

Now, flip the pinched sides down onto a cookie sheet- might have to fit it diagonally. Pinch the 3 ends together and mold them together, then braid the 3 strips. Pinch and mold together at the other end. This part does not have to be perfect - it will still cook no matter what your braid looks like and this part gets easier in time.

Cover the bread with a cloth- I use a kitchen towel. Then let the bread sit out to rise for at least 30 minutes. On either of the rising steps, you can leave the oven door open to let some of the heat help with the rising.
After 30 minutes, bake the bread for about 25 minutes. It should be a golden brown. When it is done, brush on some melted butter and sprinkle with oregano! Enjoy.
You could also use ham or turkey. I have been asked to try pepperoni and mozzarella, but haven't yet.
Let me know if you have any questions.
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Blessed with Grace

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3 comments:

  1. This sounds delish. I was thinking ham and cheese would probably be good too.

    ReplyDelete
  2. I LOVE LOVE LOVE this bread, Im so happy you posted this recipe!!
    xoxoxoxox

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  3. This looks amazing! I'm definitely going to try it!

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Hey! Thanks for dropping by- I love comments and read them all!

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