How to Easily Craft Delightful Italian Sausage Bread

Healthy Food Recipes: Sausage and Cheese Stuffed Bread

Prep Time: 20 minutes

Cook Time: 30 minutes

Additional Time: 1 hour (for dough rising)

Total Time: 1 hour 50 minutes

Servings: 8-10 slices

Ingredients:

Dough:

• 3 cups (375g) all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 tablespoon active dry yeast
• 1 cup (240ml) warm water
• 2 tablespoons olive oil

Filling:

• 1 pound (450g) Italian sausage, casings removed
• 1 onion, diced
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• 1 cup (100g) shredded mozzarella cheese
• 1/4 cup (25g) grated Parmesan cheese

Egg Wash:

• 1 egg, beaten with 1 tablespoon water

Steps to Cook:

1. Make the Dough: a. In a large bowl, combine the flour, salt, sugar, and yeast. b. Add the warm water and olive oil, and mix until a shaggy dough forms. c. Turn the dough out onto a lightly floured surface and knead for about 5 minutes until smooth and elastic. d. Place the dough in a lightly greased bowl, cover, and let rise for 1 hour or until doubled in size.

2. Prepare the Filling: a. In a skillet over medium heat, cook the Italian sausage, breaking it up as it cooks, until no longer pink, about 5-7 minutes. b. Add the diced onion and minced garlic, and sauté for an additional 2-3 minutes until the onion is translucent. c. Stir in the dried oregano and red pepper flakes (if using). Remove from heat and let cool slightly.

3. Assemble the Bread: a. Preheat your oven to 375°F (190°C). b. Punch down the risen dough to release any air bubbles. c. On a lightly floured surface, roll the dough out into a large rectangle, approximately 12x16 inches. d. Spread the cooked sausage mixture evenly over the dough, leaving a 1-inch border. e. Sprinkle the mozzarella and Parmesan cheeses over the sausage mixture. f. Starting from the long side, tightly roll the dough up into a log. g. Pinch the seam and ends to seal. h. Transfer the rolled dough to a parchment-lined baking sheet, seam-side down.

4. Bake the Bread: a. Brush the top and sides of the dough with the egg wash. b. Bake for 30-35 minutes, or until the crust is golden brown. c. Allow the bread to cool for at least 15 minutes before slicing and serving.

Cook’s Note:

• For a crispier crust, you can brush the dough with the egg wash twice during baking, once at the beginning and again halfway through.
• Feel free to adjust the amount of red pepper flakes to your desired level of spiciness.
• If you prefer a softer texture, you can let the dough rise for an additional 30 minutes before assembling and baking.
• Leftover slices can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.

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