In the bowl of a stand mixer, fitted with a dough hook, whisk together bread flour, sugar, yeast and salt.

With the mixer on low speed, add the olive oil, milk and warm water.

Mix until fully incorporated and a smooth dough forms.

Transfer dough to a lightly oiled bowl.

Cover with plastic wrap and rise at warm room temperature until doubled in size, about 1 1/2 - 2 hours.

Roll dough to a 12x20 rectangle and brush with melted butter.

Cut dough into 6 equal strips. Stack the strips on top of each other and cut into 6 equal square stacks.

Spray a 10-inch loaf pan with nonstick spray. Set aside.

To assemble, stand the loaf pan up with a short side down on your work surface.

Layer a piece of dough, then a slice of cheese, top with a piece of ham, then a square of dough.

Next add a piece of cheese, topped with turkey and then a square of dough. Repeat, tightly layering dough in loaf pan until full. You may have some dough squares left over.

Cover the loaf pan loosely with plastic wrap and rise at warm room temperature, 1 hour.

Preheat oven to 350°F. Bake for 35 minutes.

Tent with foil if bread begins to brown too quickly.

Remove from oven, cool 15 minutes in pan then turn out onto a cooling rack.

Dust with powdered sugar and serve warm with red currant or raspberry jam for dipping.