2 3/4 to 3 c. all-purpose flour
1 pkg. active dry yeast
3/4 c. water
2 tbsp. butter
1 tbsp. sugar
1/2 tsp. salt
1 egg

MIDDLE:

2 tbsp. butter
1/2 tsp. dried herbs (crushed)
1/2 c. shredded cheese
1/2 c. thinly sliced smoked beef

SUBSTITUTES: Ground beef, Spam, sausage, ham.

DOUGH: In a large mixer bowl combine 1 cup of the flour and the yeast. In a saucepan, heat together the water, the 2 tablespoons butter, sugar, and salt until just warm, stirring constantly until butter almost melts. Add liquid to dry ingredients in mixer bowl along with the egg. Beat at low speed of electric mixer for 1/2 minute scraping sides of bowl constantly. Beat 3 minutes at high speed. By hand, stir in as much of the remaining flour as you can mix in with a spoon. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic, cover dough; let rest 10 minutes.

On a lightly floured surface roll dough to a 12 x 9 inch rectangle. Cut dough lengthwise into three 12 x 3 strips. Brush strips with some of the melted butter; sprinkle with 1/2 teaspoon of herbs. Sprinkle a third of the cheese and beef lengthwise down center of each strip together enclosing filling; pinch all edges together to seal. Place strips side by side on a large baking sheet, seam side down. Braid together and secure ends. Cover; place in oven. Turn oven on to 250 degrees; turn off after 1 minute.

Open oven door slightly; let dough rise until nearly double in size (about 30 minutes). Remove from oven; preheat oven to 375 degrees. Bake for 25 to 30 minutes or until golden brown and loaf sounds hollow when lightly tapped. Transfer to wire rack; brush with melted butter and sprinkle with additional herbs.

First place blue ribbon 4-H winner.