Pretzel-shaped Sandwich Loaf

• 1

  In a 1- to 2-quart pan, stir together beer, cornmeal, and molasses. bring to a boil over high heat, then let cool to 110*.

• 2

  In a large bowl, sprinkle yeast over water; let stand to soften, about 5 minutes. Stir in beer mixture, oil, table salt, and rye flour until blended. With a dough hook or spoon, stir in 3 1/2c flour until smooth.

• 3

  To knead with a dough hook - beat until dough pulls cleanly from sides of bowl, about 10 minutes; add a little all-purpose flour at a time if dough still sticks to bowl.

• 4

  To knead by hand - lightly coat a board with all-purpose flour; scrape dough onto it. Knead until smooth and elastic, 12 to 15 minutes, adding as little flour as possible to prevent sticking.

• 5

  Place dough in a greased bowl, turn over, cover with plastic wrap, and let rise in a warm place until doubled in volume, 1 to 1 1/4hr. Punch down, then knead briefly to release air.

• 6

  On a lightly floured board, roll dough with your hands into a smooth rope about 1 1/2 inches thick and 46 inches long. Ease rope onto a greased 14- by 17-inch baking sheet, placing middle of the rope 2 inches from the center of 1 long pan edge.

• 7

  To shape rope into a pretzel, pick up ends of rope and form about 1/2 of the dough into a circle with a center opening approximately 11 inches in diameter. Cross ends at top of circle, twist twice, then lay ends over bottom of circle and tuck under. Cover pretzel loosely with plastic wrap and let rise in a warm place until puffy, about 30 minutes.

• 8

  Brush dough with egg, then sprinkle lightly with coarse salt. Bake in a 350* oven until well browned, about 30 minutes. Transfer to a rack and let cool completely. (If made ahead, cover and store at room temperature up to 1 day. Freeze for longer storage; thaw to use.)

• 9

  With a serrated knife, carefully split bread horizontally. Gently lift off top and turn cut side up. Fill with sandwich ingredients. Cut into wedges to serve.

Sandwich Ingredients