Peep’s Sausage Bread

lilbopeep

🌹🐰 Still trying to get it right.
Site Supporter
Peep’s Sausage Bread
  • 6 - 8 Italian sweet sausage links (≈1-1.5 lb. Raw/≈480 g. cooked & drained)
  • 1/4 lb. Parmigiano Reggiano & Pecorino Romano cheeses - grated
  • 1/2-1 Head/Bulb Fresh garlic - or to taste - chopped fine
  • 1/4 large bunch of 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 the sausage up into small pieces while browning. When fully cooked, drain and remove to a large bowl.

When sausage is cooled; add the remaining above ingredients and mix well.
  • 1/2-3/4 lb. Mozzarella - shredded
  • Favorite Bread Dough or Bread Machine dough - 2.5 lb. Bread dough (Recipe Below)
  • Egg wash - Optional
2.5 Pound Dough (Bread Machine Recipe):

1 ½ C. +3 TBSP. - Water, 80° F
3 TBSP. - Butter or Olive Oil
*4 2/3 C. + 2 - 3 TBSP. - Flour
2 TBSP. – Sugar or honey
1 ¾ tsp. – Salt
1 ¾ tsp. – Active Dry Yeast
1 – Egg
OPTIONAL:
*Wheat Germ - 1 TBSP. PER C. flour (1 TBSP. Flour removed & Replaced)
* Vital Wheat Gluten - 1 TBSP. (1 TBSP. Flour removed & Replaced)

Add ingredients to the bread maker pan in the order recommended below.

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.

Use dough setting.

6 Mini Loaves or 3 lg. loaves

When the dough cycle is done, turn out dough onto a floured board and knead it 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.

Preheat the 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 the 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 the 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 the long side.
Pinch short ends together and fold over the 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 the dough is golden brown and sounds hollow when thumped.
Rotate and swap shelves halfway 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 the oven before serving.

sausage_bread_021122_1_IMG_9278.jpg


sausage_bread_021122_2_IMG_9281.jpg
 

rickismom

Low Carb Home Cook
Site Supporter
Peep’s Sausage Bread
  • 6 - 8 Italian sweet sausage links (≈1-1.5 lb. Raw/≈480 g. cooked & drained)
  • 1/4 lb. Parmigiano Reggiano & Pecorino Romano cheeses - grated
  • 1/2-1 Head/Bulb Fresh garlic - or to taste - chopped fine
  • 1/4 large bunch of 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 the sausage up into small pieces while browning. When fully cooked, drain and remove to a large bowl.

When sausage is cooled; add the remaining above ingredients and mix well.
  • 1/2-3/4 lb. Mozzarella - shredded
  • Favorite Bread Dough or Bread Machine dough - 2.5 lb. Bread dough (Recipe Below)
  • Egg wash - Optional
2.5 Pound Dough (Bread Machine Recipe):

1 ½ C. +3 TBSP. - Water, 80° F
3 TBSP. - Butter or Olive Oil
*4 2/3 C. + 2 - 3 TBSP. - Flour
2 TBSP. – Sugar or honey
1 ¾ tsp. – Salt
1 ¾ tsp. – Active Dry Yeast
1 – Egg
OPTIONAL:
*Wheat Germ - 1 TBSP. PER C. flour (1 TBSP. Flour removed & Replaced)
* Vital Wheat Gluten - 1 TBSP. (1 TBSP. Flour removed & Replaced)

Add ingredients to the bread maker pan in the order recommended below.

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.

Use dough setting.

6 Mini Loaves or 3 lg. loaves

When the dough cycle is done, turn out dough onto a floured board and knead it 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.

Preheat the 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 the 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 the 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 the long side.
Pinch short ends together and fold over the 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 the dough is golden brown and sounds hollow when thumped.
Rotate and swap shelves halfway 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 the oven before serving.

View attachment 49806

View attachment 49807
Thank you! Can I use this same bread recipe by hand? I don’t have a bread machine…
 
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