International Recipes Dot Net: Real Recipes from Real People


  You are not logged in
Follow on Twitter!
Search Recipes:
 
site map
advertising info
privacy policy

Share Your Recipe
Most Popular Recipes
Highest Rated Recipes
SyndicateThis


Random Recipe
Tomato Sherbert






Food Dictionary
Theme Sections
Photo Gallery
F.A.Q.


home > recipes > breads > sausage bread
SAUSAGE BREAD 2 lbs ground sausage 3 eggs 1tsp. Basil 12oz. grated Mozzarella cheese 6 cups flour (I use King Arthur) 2 tbs. sugar 1 tsp. salt 1 package Fleishman's Rapidrise Yeast 1 1/2 cup water 1/2 cup milk 2 tbs. margarine or butter 2 tbs. grated Parmesan cheese Brown sausage, drain fat and transfer to a bowl. After sausage has cooled, mix in the grated mozzarella cheese, basil, and 2 eggs and set aside. In another bowl, mix in 5 cups of flour, the sugar, salt, and yeast. In a saucepan, heat the milk, water, and margarine to about 120-130 degrees F. Add the liquid to the dry ingredients and mix well until dough forms. Mix in the reserved cup of flour and transfer the dough to a floured surface and kneed for about 5 - 8 minutes adding sprinkles of flour to keep the dough from sticking. When kneading is through, let the dough rest for about 10 minutes. This is important to do otherwise, the dough will have a tendency to shrink back as you roll it out. After the rest, divide the dough in half and roll each piece into a rectangle about 16 X 10 inches. Spoon out the filling onto the center third portion of each piece(the long length). Next fold over one third over the filling then the other third and pinch the seems together tightly. Place each loaf onto a greased baking sheet in a semicircle shape. Make slashes across the top of the loaves for the entire length and brush with the remaining egg, beaten, and sprinkle with parmesan cheese. Cover each loaf with wax paper and let rise in a warm draft free area for about 40 - 45 minutes. Place in a 375 degree oven for 25 - 30 minutes until golden brown and transfer to a wire rack to cool slightly before serving. ENJOY!!

Sausage Bread


SUBMITTED BY
list all recipes for BREADS (358)
list all recipes by ESFORMES (1)


conversions contact author view cookbook print recipe
email recipe add to cookbook add to calendar add to shopping list

Recipe Alert Most Popular Recipes Most Emailed Recipes
 
Stay informed and receive new recipes that are similar to
this one! Check the boxes that interest you and you will
receive only those new recipes.
keyword: sausage
keyword: bread
recipes for breads
recipes by esformes
Email Address:
(posted March 4, 1997)


SAUSAGE BREAD

2 lbs ground
sausage
3
eggs
1tsp.
Basil
12oz. grated
Mozzarella
cheese
6 cups
flour (I use King Arthur)
2 tbs.
sugar
1 tsp.
salt
1 package Fleishman's Rapidrise
Yeast
1 1/2 cup water
1/2 cup
milk
2 tbs.
margarine or butter
2 tbs. grated
Parmesan
cheese

Brown sausage, drain fat and transfer to a bowl. After sausage has cooled, mix in the grated mozzarella
cheese, basil, and 2 eggs and set aside. In another bowl, mix in 5 cups of flour, the sugar, salt, and yeast. In a saucepan, heat the milk, water, and margarine to about 120-130 degrees F. Add the liquid to the dry ingredients and mix well until dough forms. Mix in the reserved cup of flour and transfer the dough to a floured surface and kneed for about 5 - 8 minutes adding sprinkles of flour to keep the dough from sticking.

When kneading is through, let the
dough rest for about 10 minutes. This is important to do otherwise, the dough will have a tendency to shrink back as you roll it out. After the rest, divide the dough in half and roll each piece into a rectangle about 16 X 10 inches. Spoon out the filling onto the center third portion of each piece(the long length). Next fold over one third over the filling then the other third and pinch the seems together tightly. Place each loaf onto a greased
baking sheet in a semicircle shape. Make slashes across the top of the loaves for the entire length and brush with the remaining egg, beaten, and sprinkle with parmesan cheese. Cover each loaf with wax paper and let rise in a warm draft free area for about 40 - 45 minutes. Place in a 375 degree oven for 25 - 30 minutes until golden brown and transfer to a wire rack to cool slightly before serving. ENJOY!!


Please click here to read our policy on submitted comments
Be the first to leave a public comment about this recipe!

 
Rating:
Name:
Email 1:
City, State:
Country:
Comments:
1 Your email address will not be displayed to others, nor will it be used for any marketing purposes or released
to any third party.


©1995-2021 SimpleSolutions Corporation. All Rights Reserved.