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Form the bread dough into a rounded triangle shape and score a 4-in.-wide rectangle in the center. On each long side, cut 1-in.-wide strips at an angle up to the score line. Layer toppings in the rectangle.
Starting at the wide end, fold alternating strips of dough at an angle across the filling, leaving one strip on the bottom of each side. Continue with the recipe as directed.
For easier handling, chill dough for 1 to 2 hours before rolling out. Lightly flour the surface…
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Slashing or scoring the top of a bread loaf allows steam to vent, helps prevent cracking and…
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