Subj : BH&G 2493
To   : All
From : Dave Drum
Date : Fri Apr 23 2021 19:48:56

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cheesy Sausage Bread
 Categories: Breads, Pork, Chesses, Herbs
      Yield: 16 Servings
 
      8 oz Bulk Italian sausage
    1/4 c  Fine chopped onion
  3 1/4 c  All-purpose flour
      1 pk Active dry yeast
      2 ts Dried Italian seasoning;
           - crushed
      1 c  Milk
    1/3 c  Butter
    1/4 c  Sugar
    3/4 ts Salt
      1 lg Egg
  1 1/2 c  Shredded fontina cheese
  1 1/2 c  Shredded mozzarella cheese
    1/2 c  Fine shredded Parmesan
           - cheese
      1 c  Basil pesto
 
  In a large skillet cook sausage and onion over medium-high
  heat until meat is brown, using a wooden spoon to break up
  meat as it cooks. Drain off fat. Cover and chill sausage
  mixture until needed.
  
  In a large mixing bowl stir together 1 1/4 cups of the
  flour, the yeast, and Italian seasoning. In a medium
  saucepan heat and stir milk, butter, sugar, and salt just
  until warm (120-160ºF/49-55ºC) and butter almost melts.
  Add milk mixture to flour mixture; add egg. Beat with an
  electric mixer on low to medium speed for 30 seconds,
  scraping sides of bowl constantly. Beat on high speed for
  3 minutes. Using a wooden spoon, stir in as much of the
  remaining flour as you can.
  
  Turn dough out onto a lightly floured surface. Knead in
  enough of the remaining flour to make a moderately stiff
  dough that is smooth and elastic (6 to 8 minutes total).
  Shape dough into a ball. Place in a lightly greased bowl,
  turning once to grease surface of dough. Cover and let
  rise in a warm place until double in size (about 1 hour).
  
  Punch dough down. Turn out onto a lightly floured surface.
  Divide dough in thirds. Cover and let rest for 10 minutes.
  
  Meanwhile, Set oven @ 350ºF/175ºC. Line two 9" x 5" x
  3" loaf pans with parchment paper; set aside. In a medium
  bowl combine sausage mixture, fontina cheese, mozzarella
  cheese, and Parmesan cheese; set aside.
  
  Roll each portion of dough into a 30"-long rope. Cut ropes
  into 1" pieces. Divide one-third of the pieces between the
  prepared loaf pans. Divide one-third of the cheese mixture
  between pans. Repeat layers two more times.
  
  Bake for 35 to 40 minutes or until golden. Cool in pans on
  wire racks for 5 minutes. Remove loaves from pans; peel
  off parchment paper. Serve warm with pesto.
  
  Yields: 2 loaves
  
  Better Homes & Gardens | December 2014
  
  MM Format by Dave Drum - 22 December 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Missing the mark is one of the ways we learn to hit the target.

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