• Ariane Guimbeau

Continental Braid

In April 2021, our Premier declared the continental roll as Western Australa's official sandwich. This recipe is a twist on the continental roll, it's a braid filled with the same ingredients. The recipe is inspired by Gail Sokol's Ruben Braid, a New York sandwich filled with corned beef, Swiss cheese and sauerkraut. It's the perfect lunch to share with family, friends and kids.

I recommend that you read the entire recipe and the notes before starting.

I have included a few photos at the bottom to explain the step-by-step punching through to baking process.

Serves 10-12


For the dough:

780g bread flour*

35ml olive oil, plus extra to oil bowl

5g instant active dry yeast

15g salt

1 egg, white only, whisked

For the filling:*

2 tbs mayonnaise

200g mixed cold meats like salami, coppa, mortadella, thinly sliced

100g artichoke hearts, thinly sliced

100g red pepper strips

175g Provolone cheese, grated


In your mixer bowl, add 530ml of warm water (35-40C) with the olive oil. In a separate bowl, whisk together flours and yeast. Use a paddle attachment on a very low speed, slowly add the flour mix and bring all of the ingredients until just combined. Switch to a dough hook. Sprinkle with the salt and mix on low speed for two minutes* and then on medium speed for six minutes. Flour your work surface, transfer the dough and knead into a round ball. Place the dough in a large bowl that has been coated in olive oil, then flip the dough so that the greased side is up, and cover the bowl with plastic wrap. Allow to rise for one hour.

Preheat your oven to 190C fan-forced. Prepare your fillings. Punch the air out of the dough and then fold the outer edges into the middle of the dough to rest for a further 10 minutes, covered.

Flour your work surface, roll out your dough into a rectangle approx. 40cm x 25cm. Transfer to your silicone mat or paper lined large baking tray. Cover your dough with your fillings, starting with mayonnaise, cold meats, artichokes, peppers, then your cheese, leaving a 5cm border around the entire dough surface.

Using a pair of kitchen scissors, cut a fringe of 2cm long strips on an angle along the long 40cm side of the dough. Fold the top and bottom over first, then braid the strips at an angle. Cut the corners and save the dough, roll it, cut it into small strips to fill any holes left in your braid. Pinch all the dough together to avoid gaps. Brush with egg white. Bake for 35 minutes until browned, turning the tray around half way through baking*. Remove from the oven. Transfer to a wire rack to cool. Cut into slices and serve warm or at room temperature. Enjoy.


You can substitute 130g of the plain flour with rye or wholemeal flour for something different.

If the dough is still very wet and sticky after mixing for the first two minutes, add another 10-20g of baker’s flour.

Make it your own by choosing your own favourite fillings e.g. make a pizza filling by using salami, olives, anchovies, mushrooms, capsicum, basil and cheese on a tomato base.

Bread loves steam when it is baking. The dough can split otherwise. To avoid this, place another baking tray at the bottom of your oven while it is preheating. When you place your prepared dough in the oven, throw 2-3 ice cubes on the bottom tray to create steam. Alternatively, use a spray bottle to lightly moisten your dough before you place it in the oven.

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