INGREDIENTS:
2 t active dry yeast
¼ C warm water
1 C milk, scalded
1 T sugar
1 T melted butter
1 egg
1 t salt
2 ½ – 3 C bread flour
Leftovers from cleaning out your refrigerator *see above
METHOD:
Preheat oven to 350 degrees.
Prepare an egg wash with 1 egg and 2 T water. Set aside.
For the Dough:
Heat milk and butter in a small saucepan over medium high heat until tiny bubbles appear around the sides of the pan. At this point the milk should be around 180 degrees and the butter should be melted. Remove from heat and cool slightly.
In a large bowl or in the bowl of a stand mixer fitted with dough hook, combine yeast, warm water, cooled milk, sugar, and egg. Mix lightly to incorporate ingredients.
Add half of the flour and mix well until dough is combined and no dry flour remains.
Add salt and enough of the remaining flour to form a soft but cohesive ball that clears the sides of the workbowl.
Turn dough out a lightly floured surface and knead, adding additional flour to form a smooth, elastic ball.
Shape dough into a ball and place in an oiled bowl. Lightly spray the top with pan spray. Cover with plastic film and let rise at room temperature for 1 ½ hours.
Transfer dough to a lightly floured surface flatten into a rough rectangular shape. Using a rolling pin, roll dough into a 10” x 13” rectangle with short side parallel to counter.
For the Filling:
Spread condiments of choice down center of dough taking care to leave a wide boarder around edges. Top with cheese, meats, cooked vegetables or grains. Brush edges of dough with a egg wash and fold bottom and top edges over filling ingredients. Then fold right side over the ingredients taking care to completely cover them. Brush with additional egg wash and fold left side over the prepared loaf. Pinch edges lightly to seal.
Transfer loaf to parchment lined baking sheet and bake for 30-40 minutes until golden brown and cooked through.
Remove from oven and cool for 10-15 minutes before serving with additional condiments on the side.
