This is a GREAT way to make sandwiches that both look beautiful, but are functional as well! Using a bundt pan to make sandwich bread is so clever, I'm not sure why I never thought of this before. We hosted a little murder mystery party with some of our friends and I made these with some tomato soup, so I can confirm these sandwiches are great to whip up for small get togethers!
You could do so much with this idea... Breakfast sandwiches with eggs and bacon? Pulled pork and coleslaw? Sloppy Joes? The possibilities are endless! I just stuck with simple cold cuts with lettuce, tomato, onions, and cheese for these guys and it turned out better than anticipated. This recipe makes two "loaves," so I made two sandwiches and it easily fed 8 people. If you only have one bundt pan, you can half the recipe or you can put the other half of the dough in the fridge to bake later. I used a simple French bread recipe, but you can always use store-bought bread dough if you think that'll be easier.
Servings: 2x round loaves
Prep Time: 1 hr 30 min
Total Time: 2 hrs
INGREDIENTS:
2 Tbsp yeast
1/2 cup warm water (not scalding)
3 Tbsp sugar
2 tsp salt
1/3 cup vegetable oil
2 cups hot water
6 1/2 cups flour
1 egg
Optional: sesame seeds, poppy seeds, or other additional toppings for the loaves
Sandwich fillings (lunch meat, cheese, vegetables, etc...)
DIRECTIONS:
In a small bowl, dissolve yeast in the 1/2 cup of warm water. Let sit for 10 minutes.
In a separate mixing bowl, combine sugar, salt, oil, hot water, and 3 cups of the flour. I used my stand mixer with the bread-hook attachment. Add yeast mixture to the flour mixture and combine.
Add the remaining 3 1/2 cups of flour to the mixture one cup at a time, thoroughly mixing between each addition. Continue to mix until the dough pulls away from the sides of the bowl. Let sit in the bowl for 15 minutes.
Separate the dough into 2 equal pieces. On a floured surface, roll out each piece of dough into a rectangle that's twice the diameter of your bundt pan. Roll each rectangle of dough up like a jelly roll from the long end. Place the loafs in your greased bundt pans.
Use a sharp knife to make diagonal cuts on the top of the bread. Beat the egg in a bowl and brush the top of the loafs with the beaten egg. If you wish to use additional toppings for the bread, now would be the time to add them.
Preheat oven to 375 degrees F. Let the loafs rise, uncovered, for 45 minutes in a warm place.
Bake for 20 minutes, turning the pans 180 degrees halfway through cooking. The top will be golden brown!
Let cool for 10 minutes before removing the bread from the pans and slicing horizontally.
Using a spoon and/or small sharp knife, remove some of the bread in both the bottom and top halves. Essentially you're making a "moat" for your fillings to sit in (similar to how you'd make a bread bowl) and you're ensuring you won't have way more bread than filling in each bite. Pro Tip: I like to save the bread that I removed and make a dip for those pieces with sour cream, taco seasoning, and other spices.
Assemble your sandwich, slice, and serve!
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