Sausage Bread

Prep Time

15 minutes

Cook Time

30 minutes

Additional Time

1 hour (rising time)

Total Time

1 hour 45 minutes

Servings

8-10 slices

Ingredients

• 2 1/4 teaspoons (1 packet) active dry yeast
• 1 cup warm water (110°F-115°F)
• 2 1/2 cups all-purpose flour, plus more for dusting
• 1 teaspoon salt
• 1 tablespoon olive oil, plus more for oiling the bowl
• 1 pound Italian sausage, casings removed
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 egg, beaten with 1 tablespoon water for egg wash

Steps to Cook

1. In a medium bowl, combine the warm water and yeast. Let sit for 5-10 minutes until foamy.
2. In a large bowl, whisk together the flour and salt. Create a well in the center and pour in the yeast mixture and olive oil. Using a wooden spoon, mix until a shaggy dough forms.
3. Turn the dough out onto a lightly floured surface and knead for about 5 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let rise for 1 hour or until doubled in size.
4. While the dough is rising, prepare the sausage filling. In a skillet over medium heat, cook the sausage, breaking it up with a wooden spoon, until browned and cooked through, about 8-10 minutes. Drain any excess fat.
5. Add the onion and garlic to the skillet and cook for 3-5 minutes until the onion is translucent. Remove from heat and let cool slightly.
6. Punch down the risen dough to release any air bubbles. On a lightly floured surface, roll the dough out into a large rectangle, approximately 12x16 inches.
7. Spread the sausage mixture evenly over the dough, leaving a 1-inch border. Sprinkle the mozzarella and Parmesan cheeses over the top.
8. Starting from the long side, tightly roll the dough up into a log. Pinch the seam and ends to seal.
9. Transfer the rolled dough to a parchment-lined baking sheet. Cover with a damp towel or plastic wrap and let rise for 30 minutes.
10. Preheat the oven to 375°F.
11. Brush the top of the dough with the egg wash.
12. Bake for 30-35 minutes, or until the crust is golden brown. Allow the bread to cool for 10 minutes before slicing and serving.

Cook’s Note

• For a spicier version, use hot Italian sausage instead of mild.
• Experiment with different cheese combinations, such as provolone or cheddar, to suit your taste preferences.
• Serve the sausage bread warm, either on its own or with a side of marinara sauce for dipping.
• Leftovers can be stored in an airtight container at room temperature for up to 3 days, or frozen for longer storage.

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