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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.