Spicy Sausage Bread Recipe
Make Spicy Sausage Bread Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Filling
Assembly & Finish
Method
Dough
- 1
Bloom yeast
In a small bowl combine warm water (about 105–115°F / 40–46°C) and sugar. Sprinkle the active dry yeast over the surface, stir once, and let sit 5–8 minutes until foamy.
- 2
Mix dough
In the bowl of a stand mixer fitted with a dough hook (or a large bowl if mixing by hand), combine 3 3/4 cups of the flour and the salt. Add the foamy yeast mixture, olive oil, and softened butter. Mix on low until the dough comes together, then increase speed to medium and knead about 6–8 minutes until smooth and elastic. If dough is very sticky, add remaining flour 1 tbsp at a time; dough should be tacky but manageable.
- 3
First rise
Lightly oil a large bowl. Place the dough in the bowl, turning to coat with oil. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled, about 60–75 minutes.
Filling
- 4
Cook sausage mixture
While dough rises, heat a large skillet over medium heat and add the sausage (remove casings). Break up with a spoon and cook 5–7 minutes until browned. Drain excess fat, leaving about 1 tsp in the pan. Add the diced onion and cook 4–5 minutes until translucent. Add minced garlic and cook 30–45 seconds until fragrant. Stir in roasted red peppers, crushed red pepper flakes, black pepper, and 1/2 tsp salt. Cook 1 minute more. Remove from heat and let cool 5–10 minutes.
- 5
Combine with cheeses
In a bowl combine the cooled sausage mixture with softened cream cheese, grated mozzarella, grated Parmesan, and chopped parsley. Mix until evenly combined and slightly spreadable. Taste and adjust salt/pepper if needed. Let cool completely before assembling to avoid melting the cheese into the dough.
Assembly & Bake
- 6
Shape loaf
Turn the risen dough out onto a lightly floured surface. Gently press to deflate and shape into a rectangle roughly 12 x 8 inches. Roll or stretch the dough into a slightly larger rectangle, about 14 x 10 inches and 1/4–1/2 inch thick.
- 7
Fill and roll
Spread the sausage-cheese filling evenly over the dough, leaving a 1/2-inch bare border along one long edge. Starting from the long edge opposite the bare border, tightly roll the dough into a log. Seal the seam and the ends by pinching and tucking under. Place the seam-side down on a parchment-lined baking sheet or in a lightly oiled loaf pan (9 x 5 inch works).
- 8
Second rise
Cover loosely with plastic wrap or a damp towel and let the shaped loaf rise until puffy, about 30–45 minutes (it will not double). Meanwhile preheat the oven to 375°F (190°C).
- 9
Egg wash & finish
Brush the loaf lightly with the beaten egg and a small amount of olive oil (mix together) for a golden sheen. Sprinkle sesame seeds over the top if using.
- 10
Bake
Bake on the middle rack for 30–35 minutes until the crust is deep golden brown and internal temperature reaches about 190–200°F (88–93°C). If the top browns too quickly, tent with foil for the last 10 minutes.
- 11
Rest and serve
Remove from oven and transfer to a wire rack. Let rest 15–20 minutes before slicing so the filling sets. Slice and serve warm or at room temperature.