Chi-Town Sausage Cheese Loaf

Submitted by: Suzanne Weaver
Sausage Cheese Bread, great for breakfast!

Serves: 8
Difficulty: Easy - for beginners

Preparation time:
Cooking time:

Ingredients

BREAD
1 1/4 cups bulk pork sausage (preferably "country-style," which is highly seasoned)
2 tsp ground thyme
1 large egg
2/3 cup milk
1/4 cup (4 tbs) unsalted butter, melted
2 1/4 cups all-purpose flour
1 tbs baking powder
1/2 tsp salt
1/2 tsp sugar
1 cup shredded extra-sharp cheddar cheese

TOPPING
1 beaten egg to paint dough
1 tbs dried onion flakes

Method

1. Preheat oven to 350 degrees F.

2. Combine sausage and thyme in skillet. Cook over medium heat, breaking up meat with a wooden spoon, until crumbled but not browned. Using a slotted spoon, carefully transfer sausage onto paper towel to drain.

3. In a large mixing bowl, beat egg. Whisk in milk, then melted butter. Sift flour, baking powder, salt, and sugar together directly into the mixture. Mix with a wooden spoon until a ball of dough is formed.

4. Transfer dough to a 1 1/2- to 2-foot-long sheet of wax paper. Lay a second sheet of wax paper on top of the dough. Using a rolling pin, flatten and shape dough to an oblong about 1/2 inch thick. Remove the top sheet.

5. Cover with a layer of sausage, leaving a 1/2 inch border. Top with a layer of cheese.

6. Raise the left-hand side of the wax paper and fold dough about two-thirds of the side over, then crimp the ends to completely enclose filling. (The entire process is rather like folding a burrito.)

7. Carefully turn dough over and place seem side down, tucking ends under, on a greased cookie sheet that has been dusted with flour. Paint exposed surface of dough with beaten egg, using a pastry brush.

8. With a sharp knife, make 2 slight diagonal incisions on top of dough (each about a third of the way along loaf.) Sprinkle dried onion flakes on top.

9. Bake 25-30 minutes, until a tester inserted into the side of the loaf comes out clean. Serve hot.

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