Wednesday, August 19, 2009

Sausage Bread

1½ c.warm water
1½ pkgs. active dry yeast
2 t. sugar
3½ c. flour
2 t. salt
1 lb.Bob Evans savory sage pork sausage-browned and drained very well
4 c. cheese-combo of mozzarella and jack or your preference

Combine ½ c. warm water, yeast and 1 t. sugar in small bowl; let stand until mixture is foamy-about 5-10 min. Combine flour, salt and remaining sugar and yeast mixture in work bowl of food processor. Slowly begin adding 1 cup warm water. A soft ball should form in several seconds; if not, add a little more water. Let machine run 15-20 seconds, adding more flour if dough seems too soft. Transfer dough to lightly floured board. Knead with a little additional flour for several turns. Place dough in a greased bowl and cover with a towel. Let rise in a warm place until doubled in size-about 1 hour. Punch down dough. Divide dough in half and roll out into two rectangles, approximately ¼ inch thick. Spread ½ of the sausage and ½ of the cheese on each rectangle. Roll up like a jelly roll and seal edges. Place on greased cookie sheet and let rise again for 15 min. Preheat oven to 450. Center a shallow dish of water on lower rack of oven. Place dough directly above water and bake 10 min. Reduce heat to 400 and continue baking an additional 15 min, or until loaves are golden brown.

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