msmofet
🐰 🌹 Still trying to get it right.
Ms. Mofet's Sausage Bread
6 Mini Loaves or 3 lg. loaves
6 - 8 Italian sweet sausage links (≈1-1.5 lb. Raw/≈480 g. cooked & drained)
1/4 lb. grated Parmigiano Reggiano & Pecorino Romano cheeses
1/2-1 Head/Bulb Fresh garlic - or to taste - chopped fine
1/4 large bunch Fresh flat parsley - chopped fine
Salt - to taste
Ground peppercorns - to taste
Ground red pepper flakes - to taste
Remove sausage from casing.
Place in skillet. Break sausage up into small pieces while browning. When fully cooked drain and remove to large bowl
When sausage is cooled; add remaining above ingredients and mix well.
1/2-3/4 lb. Mozzarella - shredded
*Bread dough (homemade or pizza/bread dough from pizzeria, bakery or frozen) - enough for 2 bread loaves (≈ 2.5 lb. dough).
(If making homemade dough by hand or stand mixer:
Make dough as you usually do through first rise. Then proceed with below instructions.)
*Bread dough - 2.5 lb. Bread dough
Egg wash - Optional
*Bread Recipe 2.5 lb. (Use dough cycle):
Luke Warm Water (100° F) - 1 ½ C.+ 3 TBSP.
Butter - 3 TBSP.
**All-purpose flour - 4 2/3 C. + 2 TBSP.
Sugar (or honey) - 2 TBSP.
Salt - 1 3/4 tsp.
Active Dry Yeast - 1 3/4 tsp.
Egg - 1
**Wheat Germ - 1 TBSP. PER FULL C. flour (1 TBSP. flour removed & Replaced)
**Rye Flour - 1 TBSP. PER FULL C. flour (1 TBSP. flour removed & Replaced)
**Vital Wheat Gluten - 1 TBSP. (1 TBSP. flour removed & Replaced)
Bread machine ingredient order:
1. Liquid ingredients (water, eggs, milk, fat, honey)
2. Flour, to “seal” in the liquid
3. Other dry ingredients (dry milk, salt, sugar, seasonings)
4. Add the yeast last. (Make well in flour for yeast)
6 Mini Loaves - Weigh dough balls (180g - 183g ea.)
When dough cycle is done weigh dough (or cut into 3 lg. or 6 sm. equal amounts), shape into loaves and place on work surface (or on a Couché).
Cover and rest for 2 hrs. or till doubled.
Preheat oven to 450°F
For each loaf - Roll out dough into a rectangle (long side toward you).
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.
Spread mozzarella over meat.
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.
Pinch short ends together and fold over long side seam.
Roll dough over so all the seams are under the roll.
TIP: Lightly mist dough with water to help seal the seams.
Place on parchment lined (or silicon mat) sheet pan seams down.
Brush with egg wash.
Bake at 450°F till dough is golden brown and sounds hollow when thumped.
Rotate and swap shelves half way through.
-About 45 to 60 min. for lg. loaves.
-About 15 to 20 min. for sm. Mini loaves.
Cool slightly. Serve warm or cold. May freeze cooked loaves and reheat in oven before serving.
6 Mini Loaves or 3 lg. loaves
6 - 8 Italian sweet sausage links (≈1-1.5 lb. Raw/≈480 g. cooked & drained)
1/4 lb. grated Parmigiano Reggiano & Pecorino Romano cheeses
1/2-1 Head/Bulb Fresh garlic - or to taste - chopped fine
1/4 large bunch Fresh flat parsley - chopped fine
Salt - to taste
Ground peppercorns - to taste
Ground red pepper flakes - to taste
Remove sausage from casing.
Place in skillet. Break sausage up into small pieces while browning. When fully cooked drain and remove to large bowl
When sausage is cooled; add remaining above ingredients and mix well.
1/2-3/4 lb. Mozzarella - shredded
*Bread dough (homemade or pizza/bread dough from pizzeria, bakery or frozen) - enough for 2 bread loaves (≈ 2.5 lb. dough).
(If making homemade dough by hand or stand mixer:
Make dough as you usually do through first rise. Then proceed with below instructions.)
*Bread dough - 2.5 lb. Bread dough
Egg wash - Optional
*Bread Recipe 2.5 lb. (Use dough cycle):
Luke Warm Water (100° F) - 1 ½ C.+ 3 TBSP.
Butter - 3 TBSP.
**All-purpose flour - 4 2/3 C. + 2 TBSP.
Sugar (or honey) - 2 TBSP.
Salt - 1 3/4 tsp.
Active Dry Yeast - 1 3/4 tsp.
Egg - 1
**Wheat Germ - 1 TBSP. PER FULL C. flour (1 TBSP. flour removed & Replaced)
**Rye Flour - 1 TBSP. PER FULL C. flour (1 TBSP. flour removed & Replaced)
**Vital Wheat Gluten - 1 TBSP. (1 TBSP. flour removed & Replaced)
Bread machine ingredient order:
1. Liquid ingredients (water, eggs, milk, fat, honey)
2. Flour, to “seal” in the liquid
3. Other dry ingredients (dry milk, salt, sugar, seasonings)
4. Add the yeast last. (Make well in flour for yeast)
6 Mini Loaves - Weigh dough balls (180g - 183g ea.)
When dough cycle is done weigh dough (or cut into 3 lg. or 6 sm. equal amounts), shape into loaves and place on work surface (or on a Couché).
Cover and rest for 2 hrs. or till doubled.
Preheat oven to 450°F
For each loaf - Roll out dough into a rectangle (long side toward you).
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.
Spread mozzarella over meat.
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.
Pinch short ends together and fold over long side seam.
Roll dough over so all the seams are under the roll.
TIP: Lightly mist dough with water to help seal the seams.
Place on parchment lined (or silicon mat) sheet pan seams down.
Brush with egg wash.
Bake at 450°F till dough is golden brown and sounds hollow when thumped.
Rotate and swap shelves half way through.
-About 45 to 60 min. for lg. loaves.
-About 15 to 20 min. for sm. Mini loaves.
Cool slightly. Serve warm or cold. May freeze cooked loaves and reheat in oven before serving.
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