ITALIAN COUNTRY CHEESE AND SAUSAGE BREAD
- Cooks . com
- Apr 15, 2016
- 2 min read
ITALIAN COUNTRY CHEESE AND SAUSAGE BREAD 4 cups all-purpose flour 1 1/2 tsp. salt 1 pkg. active dry yeast 1/2 cup warm water 3/4 lb. provolone cheese, grated 1 tsp. butter or shortening 1 1/4 cups warm water 1 1/2 lbs. Italian bulk sausage 3 cloves garlic, minced 1/4 tsp. each thyme and ground sage 1 cup Parmesan cheese, grated 1/2 lb. mozzarella cheese, grated 2 eggs
Dissolve yeast in 1/2 cup warm water (110°F). Set aside for 5 minutes. In a large bowl, combine flour and salt. Stir in melted butter or shortening, then add yeast mixture. Add 1 1/4 cup water (more or less as needed) to make a soft dough. Stir well until dough begins to leave sides of bowl.
On a lightly floured work surface, knead dough until smooth and elastic, about 5-8 minutes, adding as little flour as possible (if needed) to keep dough from sticking. Form a ball with the dough.
Grease a large bowl with butter or oil. Turn the dough in the bowl to coat well. Cover with a cloth and set bowl in a warm place, free from draft and let rise until doubled in size (may take as long as 3 hours, depending upon humidity and room temperature and the yeast used).
In a skillet with a tablespoon or less of olive oil, brown bulk sausage with 3 cloves minced garlic. Drain well. Cool.
Note: If bulk sausage is not available, use Italian sausage with casings removed.
When dough has fully risen, punch down and divide in half.
Roll each half in a rectangular shape, about 1/2-inch thickness.
Spread each half with a beaten egg, then sprinkle with sausage and grated cheese.
Roll up dough tightly, jelly roll style, pinching together ends. Place on a greased baking sheet with seam tucked underneath. Cover loosely with plastic wrap and let rise in a warm, draft-free place until doubled in size (60-90 minutes)
Bake in a preheated 375°F oven for 45 minutes, or until top is golden brown.
May be frozen. Thaw and reheat at 250°F for 20 minutes.
Variation: Minced pepperoni or finely sliced/minced prosciutto or pancetta may be added to sausage meat for extra flavor, if desired. Be sure minced meat is very finely minced or ground. Minced meat may be sauteed separately, if desired, and combined with 1/2 cup whole milk ricotta and 1/2 cup freshly chopped spinach for a calzone-like filling. Spread before sausage layer.
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