Comida Kraft
Recipe Box

Cheese Sausage Bread

 Joybell
Prep Time
0
min.
Total Time
Servings

0

What You Need

Showing deals in Winnetka, IL 60093
Show Deals
Change Zip
Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • Dissolve yeast in tap water. Set aside. In mixer cream butter, sugar, and salt. Add 1 cup flour and milk to cream mixture. Separate 1 egg. Set aside whites for use later. Blend yolk and other 3 eggs together. Add beaten eggs and soften yeast to the cream mixture. Beat well. Stir in the remaining 3 cups of flour until smooth.
  • Turn into a greased bowl. Cover and let rise in a warm place (oven) until double (2 hours). Then cover and refrigerate dough overnight.
  • Take out bread dough, grated cheese, and cooked sausage. Divide dough into half. Roll out on floured surface about 15 inches long and 10 to 12 inches wide. Dough should be about 1/8 inch thick.
  • Place 1/2 of sausage and cheese in the middle of rolled dough and roll dough around the mixture closing the dough around it. Seal the ends. Then place dough on a baking sheet with the open end down. Repeat. Cover and let rise about 45 minutes.
  • Take left over egg white and add 2 Tbsp. of water. Brush bread with egg wash. Bake at 350°F approximately 20 minutes until bread is golden brown.

Notes

I cook the sausage the day before and just refrigerate it. You want it to be crumbly. I use different varieties of sausage and it makes the bread taste slightly different. I tried already shredded cheese but not as good as the one you shred yourself. I love the sharp cheddar but you use the cheese that you like the best. To help with the rising specially in the winter, I preheat my oven on warm and turn it off just before putting in the bread. It gives the yeast a little extra push in rising. I double this recipe and make multi mini loaves to give as gifts. Once you cook it, it needs to be refrigerated after one hour of cooking. You can reheat it if there is any left. Normally there isn't. Enjoy.

Ratings & Reviews

157813

>