Sausage Bread: A Farmers Breakfast
We all have our guilty pleasures when it comes to food. Sausage bread happens to be one of them in this houshold. The men love this little treat to start their day off; and maybe for the three coffee breaks they take throughout the day. Lets just say, when I make this, I have to make multiple loaves. It’s a super simple recipe that you definitley want to try!
Makes: 1 Loaf
Serving: 6-7 people
- 2 1/4 Cups – Flour
- 1 tsp – Sugar
- 1 1/4 tsp – Active Dry Yeast
- 1/2 tsp – salt
- 3/4 Cup – Water (100 – 110 degrees F)
- 1 lb. – Ground Sausage, Cooked
- 1 Bag (8 oz.) – Shredded Mozzarella
- 2 Large Egg
- Olive Oil
- In a mixing bowl poor in the warm water and sprinkle over the yeast. Once that starts to foam add the sugar and salt.
- Slowly incorporate the flour until it is well mixed and forms a ball. You can do this by using a dough hook or with elbow grease. If the dough is too dry, add water 1 tablespoon at a time. If the dough is too sticky, add flour until it reaches the correct consistency.
- Scrape the dough onto a lightly floured surface and gently knead to form a smooth ball.
- Place into a greased bowl, cover, and let rise for 1 hour.
- For the filling, in a bowl mix together the cooked and drained sausage, egg, and mozzarella. Make sure everything is coated with the raw egg.
- Preheat oven to 375 degrees F.
- Once the dough has doubled in size, on a floured service, roll out into a rectangle. About 12″x18″
- Evenly spread out the filling our them roll up and pinch then ends.
- Place seam side down on a cookie sheet and brush olive oil over the loaf
- Bake for 30 minutes or until it starts to brown. Sometimes the filling falls out a little. This just means it’s going to taste good! The time also depends on your oven.
Note: You can easily reheat this bread in the microwave or toaster oven.
A great pair with your sausage bread is gravy. This is optional but definitely adds to it. If you would like it a little thinner, just add more milk.
- 2 Tbs – Butter
- 1/2 Cup – Flour
- 1 1/2 Cups – Milk (we use 2%)
- In a sauce pan, melt the butter.
- Turn the stove to medium high heat.
- Slowly whisk in the flour. Before you incorporate more make sure each time you add it, the flour gets entirely mixed in. You want the flour to cook a little. Once all the flour is mixed in, it should be large crumbles. Stir another minute and let the flour cook.
- Slowly start adding the milk, while whisking. If you poor it all in at once you will get a clumpy mess. It should have no lumps when done.
- Add salt and pepper for extra seasoning.