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Restaurants›TOUS les JOURS Bakery & Cafe-Mason Cincinnati›Spicy Sausage Bread Recipe

Spicy Sausage Bread Recipe

Name: TOUS les JOURS Bakery & Cafe-Mason Cincinnatis Spicy Sausage Bread Recipe
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 3.5 cups all-purpose flour; 2 tsp instant yeast; 1 tbs granulated sugar; 1 tsp fine sea salt; 1 cups warm water; 0.5 cups whole milk; 2 tbs unsalted butter; 1 each large egg; 10 oz spicy Italian sausage (casings removed); 0.5 cups sweet onion, finely chopped; 0.5 cups red bell pepper, small dice; 2 tsp garlic, minced; 0.5 tsp crushed red pepper flakes; 1 tsp dried oregano; 2 tbs fresh parsley, chopped; 1 tbs tomato paste; 0.25 cups grated Parmesan cheese; 1 cups mozzarella, shredded; 1 tbs olive oil; 0.5 tsp salt; 0.25 tsp black pepper; 1 each egg (for egg wash); 1 tsp water (for egg wash); 1 tbs sesame seeds or shredded Parmesan (optional)

Inspired by TOUS les JOURS Bakery & Cafe-Mason Cincinnati

Time2h 30m

Serves8

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

3 1/2 cups 00 bread flour

2 tsp instant yeast

1 tbs granulated sugar

1 tsp fine sea salt

1 cups warm water

1/2 cups whole milk

2 tbs Unsalted butter

1 each large egg

Filling

10 oz spicy Italian sausage (casings removed)

1/2 cups sweet onion, finely chopped

1/2 cups red bell pepper, small dice

2 tsp Garlic, minced

1/2 tsp Crushed red pepper flakes

1 tsp Dried oregano

2 tbs Fresh parsley, chopped

1 tbs tomato paste

1/4 cups Grated Parmesan cheese

1 cups mozzarella, shredded

1 tbs olive oil

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Finish

1 each egg (for egg wash)

1 tsp water (for egg wash)

1 tbs sesame seeds or shredded Parmesan (optional)

Method

Dough

Activate and mix dough

In a large bowl or the bowl of a stand mixer, whisk together warm water, warm milk, sugar and instant yeast. Let sit 3–5 minutes until foamy. Add egg and melted butter and whisk briefly to combine.

Add the flour and salt to the wet mixture. If using a stand mixer, fit with dough hook and mix on low speed until the dough comes together, 3–4 minutes; increase to medium-low and knead 4–6 minutes until smooth and elastic. If mixing by hand, stir to combine, turn onto a lightly floured surface and knead 8–10 minutes until smooth. Dough should be slightly tacky but not sticky; add up to 2 tablespoons additional flour if excessively sticky.

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled in size, about 60–75 minutes.

Filling

Cook sausage and aromatics

While the dough rises, heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped onion and diced red pepper and sauté 4–5 minutes until softened. Add the garlic and cook 30 seconds until fragrant. Add the removed-casing spicy Italian sausage and break it up with a spoon; cook until no longer pink, about 6–8 minutes.

Stir in tomato paste, dried oregano, crushed red pepper flakes, salt and black pepper. Cook 1–2 minutes to blend flavors. Remove from heat and stir in chopped parsley and grated Parmesan. Taste and adjust seasoning if needed. Let the filling cool to lukewarm (about 15 minutes).

Grate or shred the mozzarella and set aside.

Assemble & Bake

Shape and fill

After the dough has doubled, gently punch it down and turn it out onto a lightly floured surface. Roll the dough into a rectangle roughly 12 x 16 inches and about 1/4 inch thick. Evenly spread the cooled sausage mixture over the dough, leaving a 1/2-inch border around the edges. Sprinkle the shredded mozzarella evenly over the sausage filling.

Starting at the long edge, roll the dough tightly into a log, sealing the seam by pinching the dough. Pinch the ends to seal. Transfer the seam-side down to a parchment-lined baking sheet or to a lightly greased 9 x 5-inch loaf pan for a classic loaf shape. If using freeform, tuck the ends under.

Second rise

Cover the shaped loaf loosely with plastic wrap or a damp towel and let it rise in a warm place until puffy, about 30–40 minutes. Meanwhile preheat the oven to 375°F (190°C).

Egg wash and bake

Whisk together the egg and 1 teaspoon water. Brush the top of the loaf with the egg wash and sprinkle with sesame seeds or additional Parmesan if using. Bake in the preheated oven 28–35 minutes until the crust is deep golden brown and an instant-read thermometer inserted into the center reads 190–200°F (88–93°C). If the top browns too quickly, tent lightly with foil for the last 10 minutes.

Remove the bread from the oven and cool on a wire rack at least 20 minutes before slicing to allow the filling to set. Slice and serve warm or at room temperature.