In a mixer bowl, dissolve yeast in ¾ cup warm water and let the yeast sit for 5 minutes. Then add the remaining water, sugar, salt, butter, and 5 cups of all-purpose flour.

Using a dough hook. mix on low speed until it comes together in a sticky dough. Slowly add flour, ½ cup at a time, until the dough becomes soft and tacky. The dough should be fully pulled away from the sides of the bowl.

Knead until a soft ball of dough forms, about 7 to 10 minutes in the mixer. The dough should be able to pass the window-pane test.

Place dough in a bowl that has been lightly greased with vegetable oil. Cover with a towel and let rise for about 45 minutes to 1 hour or until doubled in size.

Gently press the dough to remove the air. Divide the dough into 2 even parts. Pat one part into a 9 by 12 rectangle. Roll the dough into a tube keeping the dough 9-inches long. Pinch the dough to seal the seams and the ends. Repeat with the other loaf.

Place the seam side down into a greased pan (two loaves = 2 pans) and let rise for 30 to 45 minutes or until doubled in size. Preheat the oven to 400° Fahrenheit while the dough is rising.

Bake for 15 minutes and then rotate the dough. Bake for another 15-20 minutes or until the bread has reached an internal temperature of 195° Fahrenheit.

Remove from the oven and allow it to cool for 10 minutes before removing the loaves from the pan. Let cool completely before slicing into ¼ inch slices.

Peel the cucumber to have strips along the outside circumference. Cut into 1/8-inch slices and place each slice onto a silicone mat. Sprinkle with salt and let rest for 15 to 30 minutes.

In a large mixer bowl, whisk together cream cheese, mayonnaise, dill, chives, lemon juice, garlic powder, and salt.

Spread cream mixture on one side of two bread slices. Layer cucumber on one slice over the cream mixture. Season with black pepper.

Place a second slice of bread on top with the cream mixture on the inside. Cut to shape. Repeat until all bread, cream, or cucumber is used.

Enjoy!