Thursday, November 25, 2010

Sausage Bread

So I've made sausage bread for the weekend... One loaf for our house and one loaf for my dad's house (since they'll have company too).  Normally Sausage Bread starts with frozen bread dough, but since I am glutton for punishment, I decided to make my own dough in the bread machine. So here are the photos and instructions from the starting dough through to the finished loaves... This recipe is a combination of a bread recipe from and my own creation for the filler.   Enjoy!

Sausage Bread with Homemade Dough
***Bread Dough***
1 1/2 cups warm water
1 teaspoon salt
2 teaspoons butter
3 1/2 cups flour
2 teaspoons active dry yeast
***Sausage Filling***
2 lbs italian sausage (1 hot, 1 sweet)
1/2 cup chopped onion
2 lbs mozzarella, shredded
3 eggs
shredded Parmesan
Italian seasoning
Place all bread dough ingredients in bread machine and select dough cycle. When cycle is complete, remove dough, split into two and roll each into a 12"x15" rectangle on a lightly floured board.

Sausage, removed from casing, 1 lb hot, 1 lb sweet
Meanwhile, brown the sausage in a pan. When browned, add onion and cook an additional couple of minutes until softened. Drain excess grease from sausage and cool slightly. 

Browned and ready to go
Beat two eggs together and mix with the slightly cooled sausage. Spread 1/2 of the sausage mix on each of the dough sheets, sprinkle with mozzarella, then a little Parmesan and Italian seasoning and roll it up lengthwise, pinching the ends and seam to seal.

Ready for filling

Roll up lengthwise

Tuck in ends and press seams

Ready to bake

Place seam side down on greased baking sheet and allow to rest for 15 minutes.

Bake at 350° for 20 minutes. Meanwhile, beat remaining egg in a small cup. After 20 minutes, remove bread from oven and brush with egg. Sprinkle with more Parmesan and Italian seasoning and return to the oven for an additional 25 minutes or until dark golden brown.


Cool loaves on pan for 15 minutes before serving or putting on a cooling rack to cool completely. If serving at a later time, make sure to refrigerate once cool and reheat before serving.

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