"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Melissa's Breakfast Bread Recipe

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This recipe for Melissa's Breakfast Bread, by , is from The Haegele Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bonnie Haegele
Added: Wednesday, February 27, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 loaf (l lb) frozen white bread dough
1 lb. mild Italian sausage
2 eggs
1/2 tsp. Italian herb seasoning or
1/4 tsp. oregano and 1/4 tsp. dried basil
1 1/2 c. mozzarella cheese (jack can be substituted
1 Tbsp. grated Parmesan cheese

Directions:
Directions:
Let bread defrost in refrigerator or counter covered for 2 to 3 hours until thaw. Spoon sausage mix into dough, spreading evenly over dough to 1/2 inch from edges. Roll dough together starting at a long end and pinching together the edges to seal.
Grease a large baking sheet. Shape dough into a ring on baking sheet. When ends are together fill the ends with mix or adjust the mix into the ring so ends are filled evenly . Pinch ends into each other. Cut 1" slashes in top of ring about 5 or so, for steam venting.
Beat remaining egg, brush over top of ring, sprinkle Parmesan cheese on top. Cover ring with towel, let stand to rise until double in size, about 35 minutes. Bake at 350 or until golden brown. Serve warm or let cool. Can be frozen by wrapping tightly in foil. You can reheat in 350 oven for 15 minutes but you won't have any to reheat so forget this step!

 

 

 

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