Sausage bread is a soft white bread loaded with mozzarella cheese and subtly spicy ground sausage. It is not as difficult to make as it may seem. Yet it looks impressive to serve to guests.
It is served hot, but I’ve seen little hands sneak a piece out of the refrigerator with no complaints. This is one of the fastest moving savory foods in this house.
It can be frozen as a whole baked loaf, then thawed on the counter and warmed for 20 minutes in a 350 ºF oven.
Print Recipe
Sausage Bread
Equipment
- large stand mixer
- sheet pan
Ingredients
- 2 tsp Sugar
- 2 tsp Instant yeast
- 2 tsp Sea salt
- 1⅓ cups Warm water
- 3⅓ cups Bread flour
- 1 tbsp Olive oil
- 1½ lb Ground sausage
- 1/4 tsp Red pepper flakes
- 1/2 cup Mozzarella cheese
- 2 tbsp Parmesan cheese
- Egg wash (1 egg+1tbsp water)
Instructions
- In a large stand mixer, combine sugar, instant yeast, sea salt, and water.
- Allow the mixture to rest for a few minutes while the yeast is activated and foamy.
- Add bread flour and olive oil to the mixer.
- Using the dough hook, knead the dough for 8-10 minutes.
- Remove the mixing bowl from the mixer and cover with a tea towel.
- Allow the dough to rise for 1 hour.
- In a large cast iron skillet over medium heat, cook the ground sausage until crumbly, no longer pink and fully cooked. Mix the crushed red pepper flakes into the cooked sausage.
- Mix the crushed red pepper flakes into the cooked sausage.
- Set aside to cool slightly.
- Preheat the oven to 375℉
- Punch down the dough and place on a clean work surface.
- Using a rolling pin, roll the dough into a 11x24 rectangle.
- Lightly brush egg wash over the entire dough rectangle but do not discard it! The rest of the egg wash will be used on the outside of the sausage bread.
- Sprinkle the entire rectangle with mozzarella cheese.
- Spread the cooked sausage onto the entire rectangle.
- Starting at the end closest to you, gently roll the dough, like a jelly roll, into a 24-inch-long log.
- At the end of the log, pinch the dough to remove the creases.
- Gently fold the log into a ring shape, tucking the ends into each other.
- Again, gently, place the ring onto a parchment paper lined baking sheet.
- Brush the entire outside of the sausage bread with egg wash.
- Shred parmesan onto the top of the loaf.
- Bake for 30-35 minutes.
- Remove the sausage bread from the oven and allow to cool on a cooling rack for at least 30 minutes before slicing.
<script async src=”https://pagead2.googlesyndication.com/pagead/js/adsbygoogle.js?client=ca-pub-2395275069498444″
crossorigin=”anonymous”></script>
