Directions: |
Directions:Brown sausage and then add veggies. Cook until sausage is done and vegetables
are tender. You can add or eliminate your preference of veggies. I let this cool
down while I make the dough, which is the next step.
Dough
In a large bowl, combine 1 1/2 cups of flour, sugar, salt and undissolved yeast, MIX WELL and add margarine. Gradually add tap water to dry ingredients and beat for 2 minutes on medium speed with electric mixer, scraping bowl occasionally.
Add 3/4 cup flour, beat at high speed for 3 minutes, scraping bowl occasionally.
Stir in enough additional flour to make a STIFF DOUGH. Turn out onto lightly floured board and kneed until smooth and elastic - about 10 minutes. Cover with plastic wrap and towel and let rise for 20 minutes.
To make loaves, divide in 1/2. Roll out into an oblong shape (15" x 10") pan. Spread 1/2 of cooked sausage filling onto dough leaving 3/4 to one inch space around the edges of the pan. Sprinkle with 1/2 of the cheese mixture over sausage filling. Begin at wide side and roll up tightly. Pinch seams to seal. Pinch ends. Taper by rolling gently back and forth. Place on ungreased baking sheet sprinkled with corn meal. Refrigerate 2 to 24 hours. When ready to bake let stand and room temperature for 10 to 30 minutes. Make 4 diagonal cuts in the top with a sharp knife. Bake at 400 degrees for 20 minutes. You can bake both loaves at the same time. Line lower shelf with tin foil because cheese will drip as they melt when cooking. Remove from oven and brush with egg white and water mixture. Return to oven and bake for 5 to 8 more minutes or until golden brown. |
This recipe for SAUSAGE BREAD is from