Sausage Bread Italian

Prep Time: 15 minutes

Cook Time: 30 minutes

Additional Time: 1 hour (rising time)

Total Time: 1 hour 45 minutes

Servings: 8-10 servings

Ingredients:

• 1 package (0.25 oz) active dry yeast
• 1 cup warm water (110°F-115°F)
• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 2 tablespoons olive oil, plus more for brushing
• 1 pound Italian sausage, casings removed
• 1 onion, diced
• 3 cloves garlic, minced
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tablespoon dried oregano
• 1 tablespoon dried basil
• 1 egg, beaten with 1 tablespoon water for egg wash

Steps to Cook:

1. In a large bowl, dissolve the yeast in the warm water. Let it sit for 5-10 minutes until foamy.

2. Add the flour, salt, sugar, and 2 tablespoons of olive oil to the yeast mixture. Using a wooden spoon or your hands, mix the ingredients until a shaggy dough forms.

3. Turn the dough out onto a lightly floured surface and knead for about 5 minutes, until the dough becomes smooth and elastic.

4. Place the dough in a lightly greased bowl, cover with a damp towel or plastic wrap, and let it rise for 1 hour, or until doubled in size.

5. In a skillet over medium heat, cook the Italian sausage, breaking it up with a wooden spoon, until browned and cooked through, about 8-10 minutes. Drain any excess fat.

6. Add the diced onion and minced garlic to the skillet and cook for an additional 3-5 minutes, until the onion is translucent.

7. Remove the sausage mixture from the heat and let it cool slightly. Stir in the mozzarella cheese, Parmesan cheese, dried oregano, and dried basil.

8. Punch down the risen dough to release any air bubbles. On a lightly floured surface, roll the dough into a large rectangle, approximately 12x16 inches.

9. Spread the sausage mixture evenly over the dough, leaving a 1-inch border on all sides.

10. Starting from the long side, tightly roll the dough up into a log. Pinch the seam and the ends to seal.

11. Carefully transfer the rolled dough to a parchment-lined baking sheet, seam-side down.

12. Brush the top and sides of the dough with the egg wash.

13. Bake in a preheated 375°F oven for 30-35 minutes, or until the crust is golden brown.

14. Allow the sausage bread to cool for at least 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 Asiago.
• Serve the sausage bread warm, with a side of marinara sauce for dipping.
• Leftover sausage bread can be wrapped in foil and stored in the refrigerator for up to 3 days. Reheat in the oven or toaster oven before serving.

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