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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

BREOLOTTI Recipe

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This recipe for BREOLOTTI is from Bennett's & Beyond: A Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pkg dry yeast
1/4 c warm water
4 c flour
1/4 c sugar
1 1/2 tsp salt
1/2 c hot water
1/2 c milk
1/4 c softened butter
1 egg



FILLING:
1 lb bulk sausage
1 c onion (chopped fine)
1 1/2 c grated Cheddar cheese
Directions:
Directions:
Grease cookie sheet. In a large bowl dissolve yeast in warm water; add 2 cups flour, sugar, salt, water, milk, butter, and egg. With electric mixer, blend at low speed until moistened. Beat 2 minutes at medium speed. By hand, stir in remaining flour to form a stiff dough; cover and let rise in warm place until light and doubled in size. 45 to 60 minutes.
To prepare filling, brown sausage in skillet with the chopped onion; pour off excess fat.
When dough has doubled in size, stir down and place on a floured surface. Knead until no longer sticky. Roll out to an 18 x 12 inch rectangle, then cut lengthwise into three 18 x 4 inch strips. Spread each with the sausage and onion mixture; sprinkle each with the grated cheese.
Beginning with the 18 inch side, roll up each strip; seal edges and ends. On the prepared cookie sheet, braid the three rolls together; cover and allow to rise until doubled, about 45 to 60 minutes. Bake in a 350º oven 30 to 35 minutes, or until golden brown.
Serve warm or cool.
Personal Notes:
Personal Notes:
We like it served with a bowl of tomato, or beef barley soup on a cold day for lunch! YUM

This recipe to be featured in an American cookbook to be sold in book stores nationally, Congrats Mom - I love you!

 

 

 

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