Ms. Mofet’s Sausage Bread

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msmofet

Chef Extraordinaire
Joined
Apr 5, 2009
Messages
13,046
[FONT=&quot]Ms. Mofet’s Sausage Bread[/FONT]


  • [FONT=&quot]6 - 8 Italian sweet sausage links (≈1-1.5 lb. Raw/≈480 g. cooked & drained)[/FONT]
  • [FONT=&quot]1/4 lb. Parmigiano Reggiano & Pecorino Romano cheeses - grated[/FONT]
  • [FONT=&quot]1/2-1 Head/Bulb Fresh garlic - or to taste - chopped fine[/FONT]
  • [FONT=&quot]1/4 large bunch Fresh flat parsley - chopped fine[/FONT]
  • [FONT=&quot]Salt - to taste[/FONT]
  • [FONT=&quot]Ground peppercorns - to taste[/FONT]
  • [FONT=&quot]Ground red pepper flakes - to taste[/FONT]
[FONT=&quot]Remove sausage from casing.[/FONT]
[FONT=&quot]Place in skillet. Break sausage up into small pieces while browning. When fully cooked, drain and remove to a large bowl.[/FONT]

[FONT=&quot]When sausage is cooled; add remaining above ingredients and mix well.[/FONT]


  • [FONT=&quot]1/2-3/4 lb. Mozzarella - shredded[/FONT]

  • [FONT=&quot]Bread Machine dough - 2.5 lb. Bread dough (Recipe Below)[/FONT]

  • [FONT=&quot]Egg wash - Optional[/FONT]

[FONT=&quot]2.5 Pound Dough[/FONT][FONT=&quot] (Bread Machine Recipe):[/FONT]

[FONT=&quot]1 ½ C. +3 TBSP. - Water, 80° F [/FONT]
[FONT=&quot]3 TBSP. - Butter or Olive Oil[/FONT]
[FONT=&quot]*4 2/3 C. + 2 - 3 TBSP. - Flour [/FONT]
[FONT=&quot]2 TBSP. – Sugar or honey[/FONT]
[FONT=&quot]1 ¾ tsp. – Salt[/FONT]
[FONT=&quot]1 ¾ tsp. – Active Dry Yeast[/FONT]
[FONT=&quot]1 – Egg[/FONT]
[FONT=&quot]OPTIONAL:[/FONT]
[FONT=&quot]*Wheat Germ - 1 TBSP. PER C. flour (1 TBSP. Flour removed & Replaced)[/FONT]
[FONT=&quot]*[/FONT] Vital Wheat Gluten[FONT=&quot] - 1 TBSP. (1 TBSP. Flour removed & Replaced)[/FONT]
[FONT=&quot]
[/FONT]
[FONT=&quot]Add ingredients to bread maker pan in order recommended below.
[/FONT]

[FONT=&quot]Bread machine ingredient order:[/FONT]
[FONT=&quot]1. Liquid ingredients (water, eggs, milk, fat, honey)[/FONT]
[FONT=&quot]2. Flour, to “seal” in the liquid[/FONT]
[FONT=&quot]3. Other dry ingredients (dry milk, salt, sugar, seasonings)[/FONT]
[FONT=&quot]4. Add the yeast last.[/FONT]
[FONT=&quot]
[/FONT]
[FONT=&quot]Use dough setting.
[/FONT]

[FONT=&quot]6 Mini Loaves or 3 lg. loaves[/FONT]

[FONT=&quot]When the dough cycle is done, turn out dough onto a floured board and knead into a smooth, long loaf shape. Divide loaf into 6 (for minis) or 3 (for lg. loaves) equal amounts and place on Couché or board/tray. Cover and rest for 2 hrs.[/FONT]

[FONT=&quot]Preheat oven to 450 °F [/FONT]

[FONT=&quot]For each loaf – [/FONT]
[FONT=&quot]Roll out dough into a rectangle (long side toward you). [/FONT]
[FONT=&quot]Spread sausage mixture over dough only to the edge of long side closest to you, leave about 2 inches from the edge of the other long side away from you and about 1 inch from the end of the short sides.[/FONT]
[FONT=&quot]Spread mozzarella over meat. [/FONT]
[FONT=&quot]Start at the long side closest to you and roll dough and meat jelly roll style towards the long side that is away from you (roll tightly but be careful not to rip the dough). Pinch dough together along long side. [/FONT]
[FONT=&quot]Pinch short ends together and fold over long side seam. [/FONT]
[FONT=&quot]Roll dough over so all the seams are under the roll.[/FONT]

[FONT=&quot]TIP:[/FONT][FONT=&quot] Lightly mist dough with water to help seal the seams. [/FONT]

[FONT=&quot]Place on parchment lined (or silicon mat) sheet pan, seams down.[/FONT]
[FONT=&quot]Brush with egg wash.[/FONT]
[FONT=&quot]Bake at 450 °F till dough is golden brown and sounds hollow when thumped. [/FONT]

[FONT=&quot]Rotate and swap shelves halfway through.[/FONT]
[FONT=&quot]-About 45 to 60 min. for lg. loaves.[/FONT]
[FONT=&quot]-About 15 to 20 min. for sm. Mini loaves.[/FONT]

[FONT=&quot]Cool slightly. Serve warm or cold. May freeze cooked loaves and reheat in oven before serving.[/FONT]

[FONT=&quot]sausage_bread_021122_1_IMG_9278.jpg

sausage_bread_021122_2_IMG_9281.jpg[/FONT]
 

buckytom

Chef Extraordinaire
Joined
Aug 19, 2004
Messages
21,933
Location
My mountain
This looks great, and something that I might be capable of pulling off. Thanks so much, mofet.
 
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