Sandwich Ring

Serves: 12 to 16 (or 5 hungry people)
Do-Ahead Note: Wrap, label and freeze ring up to 2 months.
Microwave Reheat Guidelines: Microwave one 2 1/2" wedge uncovered on medium (50%) until hot, refrigerated bread 1.5 to 3 min, frozen bread 4 to 5.5 min.
1 pkg active dry yeast (2 1/4 t)
1/4 c warm water (105 to 115 degrees)
1 c warm milk (105 to 115 degrees)
2 T sugar
1/4 c butter, softened
1 1/2 t salt
2 eggs
4 1/4 c all-purpose flour
Ham-Spinach Filling (recipe below) or your own favorite filling
Butter, softened

1. Dissolve yeast in warm water in large bowl; stir in milk, sugar,margarine, salt, eggs and 2 cups of the flour. Beat on medium speed 10 min, scraping bowl frequently.
2. Stir in remaining flour; continue stirring, scraping dough from side of bowl, until soft, sticky dough forms. Cover and let rise in warm place until double, about 1 hr.
   Alternative to Steps 1 and 2: Use the dough cycle in your bread machine. 1.5 hour total.
3. Prepare Ham-Spinach Filling.
4. Stir down dough by beating about 25 strokes. Turn onto well-floured surface; roll or pat into rectangle, 20" x 12". Cut dough into 2 strips, 20" x 6". Spread half of the filling down center of each strip. Bring long edges of dough up over filling; pinch edge and ends to seal. Stretch rope to 22" and make even. Place ropes side by side; twist gently and loosely. Shape into ring on lightly greased cookie sheet; pinch ends together. Cover and let rise until 1 1/2 times original size, about 30 min.
5. Place oven rack below center of oven. Heat oven to 350F/175C. Brush ring lightly with butter. Bake until ring is golden brown and sounds hollow when tapped, 25 to 30 min. (If ring is browning too quickly, cover loosely with aluminum foil.)
6. Brush with butter; cool slightly.

Ham-Spinach Filling
This is the suggested filling, but you can substitute just about anything.
1/2 c chopped onion
1-2 cloves garlic, crushed
2 T vegetable oil
2 c chopped fresh spinach (about 4 oz)1 c chopped fully cooked smoked ham
1 c shredded Swiss cheese (4 oz)

1. Cook and stir onion and garlic in oil until tender.
2. Add spinach. Cook, stirring occasionally, until wilted; cool.
3. Stir in ham and cheese.

Variations
Since I still can't find spinach in Taipei, I went ahead with this filling:


2/3 c chopped onion
3-4 cloves garlic, crushed
2 T olive oil
2 c chopped fresh Chinese greens (about 4 oz)
1 c chopped fully cooked black pepper ham (from Wellcome)
3 slice Provolone cheese (from Costco)

1. Cook and stir onion and garlic in oil until tender.
2. Add greens. Cook, stirring occasionally, until wilted; cool.
3. Stir in ham and cheese.

VegetarianI tried this combination out but wasn't a fan of the mustard inside.
5 spice baked tofu, onion, greens, fresh mustard, Provolone

5/30/15 Made the filling onion free - used about 4 oz swiss cheese, 6 oz (175 g) ham, and 10.5 oz  (300 g) chopped spinach, heaping spoonfuls of minced garlic. Delicious!