Braided Stromboli

To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine all the ingredients and mix and knead — by hand, mixer, or bread machine set to the dough cycle — until the dough is smooth and satiny.

Put the dough into a well-greased bowl and drizzle a little olive oil on it, to prevent the formation of a skin while it's rising. Cover with plastic wrap and let rise until doubled in volume, 1 to 2 hours.

To fill the braid: Combine the garlic and oil. Turn the dough out onto a lightly floured surface and knead to expel any air bubbles.

Roll the dough into an 18" x 12" rectangle. Brush an even coating of the garlic olive oil over the surface. Layer the Provolone, salami, and red peppers down the center 4" of dough.

To form the braid: Starting at the edge of the filling, make parallel horizontal cuts in the dough at 1" intervals down both sides, leaving a 1" border at the top and bottom. Fold the top and bottom edges over the filling.

Starting with the top right-hand strip of dough, fold it over the filling. Cross the top left-hand strip over the filling. Continue alternating strips to create a braided effect. Brush with the remaining garlic and olive oil mixture.

Gently pick the braid up and transfer it to a greased or parchment-lined baking sheet.

Cover the braid, and let rise until puffy, 30 to 60 minutes. Towards the end of the rising time, preheat the oven to 350°F.

Brush the risen braid with the glaze, then bake for 30 to 35 minutes, or until golden brown. Remove from oven and cool slightly before serving.