Ingredients
-
2
-
3
-
1
-
1/2
-
1
-
6
-
2
-
2
-
1
-
1 1/2
-
1/2
-
2
-
2
-
-
Directions
Nana’s Sausage Bread, My grandmother used to make this bread as an appetizer for holiday dinners Its also a great dish for a light supper or super bowl parties, etc It is not as difficult to make as it may sound Each loaf will yield 6-10 servings depending on how large you mke the slices , Really good basic recipe We were trying to copy a sausage bread we loved from a famous Cape Cod bakery Therefore, we substituted cheddar cheese and hot Italian sausage The recipe carried it off beautifully The bread itself was tastier than I have found in any Pizzeria It was savory and crisp on the bottom The DH Said he would like to eat it once a week The DS called it soldier bread because you can cut a slice, put it in your pocket, and be ready to hike over a mountain This bread is indeed the kind of stuff your grandma would like for you to eat!, Wonderful recipe You can tell grandmom made this with love Thank you
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Steps
|
1
Done
|
In Frying Pan, Brown Sausage Over Medium High Heat. |
|
2
Done
|
Drain Drippings and Let Cool. |
|
3
Done
|
Mix 2 Eggs, Basil, Fennel Seeds and Mozzarella Into Cooled Sausage and Set Aside. |
|
4
Done
|
in Large Bowl, Combine 5 Cups Flour, Sugar, Salt and Yeast. |
|
5
Done
|
in Small Sauce Pan, Heat Water, Milk and Butter Until Hot to the Touch (about 125), and Stir Into Dry Mixture. |
|
6
Done
|
Mix in Only Enough of the Reserved 1 Cup of Flour to Make a Soft Dough. |
|
7
Done
|
Knead Dough on a Lightly Floured Surface Until Smooth and Elastic (about 8-10 Minutes). |
|
8
Done
|
Cover Dough and Let Rest For About 10 Minutes. |
|
9
Done
|
Divide Dough in Half, Set One Half Aside. |
|
10
Done
|
Roll Half the Dough Into a 6" X 18" Rectangle. |
|
11
Done
|
Spoon Half the Sausage Mixture Evenly Over the Dough to Within a 1/2 of the Edges. |
|
12
Done
|
Fold the Dough Over the Sausage Filling and Overlap the Dough by About 1 1/2", Seal Seam and Ends by Pinching Dough Together. |
|
13
Done
|
Carefully Transfer Filled Dough to a Greased Baking Sheet in a Horseshoe Shape. |
|
14
Done
|
With a Very Sharp Knife or Razor, Make Slashes in the Top of Dough About 1/2" Deep and About 2" Apart. |
|
15
Done
|
Repeat Rolling and Filling With Remaining Piece of Dough. |
