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
Activate and mix
In a large bowl or the bowl of a stand mixer, combine warm water (105–115°F / 40–46°C), instant yeast, and sugar. Stir and let sit 2–3 minutes until foamy. Add warm milk, melted butter, and the egg; whisk to combine.
- 2
Add dry ingredients
Add the flour and salt to the wet mixture. If using a stand mixer, attach the dough hook and mix on low until a shaggy dough forms, about 2–3 minutes. Increase speed to medium-low and knead 6–8 minutes until the dough is smooth and elastic. If mixing by hand, turn onto a lightly floured surface and knead 8–10 minutes.
- 3
First rise
Lightly oil a large bowl. Form the dough into a ball, place in the bowl, 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
- 4
Cook sausage and aromatics
While dough is rising, heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped onion and diced red pepper; sauté 3–4 minutes until softened. Add minced garlic and cook 30 seconds. Add the sausage (remove casing) and cook, breaking up with a spatula, until browned and cooked through, about 6–8 minutes.
- 5
Season and combine
Stir in tomato paste, smoked paprika, red pepper flakes, salt, and black pepper. Cook 1–2 minutes to remove raw tomato flavor. Taste and adjust seasoning. Remove from heat and stir in chopped parsley. Let the filling cool to warm (not hot) so it won't melt the cheese immediately when assembled.
- 6
Prepare cheeses
In a bowl, combine the grated mozzarella and sharp cheddar and set aside.
Assembly & Finish
- 7
Shape and roll out dough
Once the dough has doubled, gently deflate it and turn it onto a lightly floured surface. Roll or press into a rectangle roughly 12 x 16 inches and about 1/4 inch thick.
- 8
Layer filling
Evenly spread the cooled sausage mixture over the dough, leaving a 1-inch border on one long edge. Sprinkle the combined cheeses evenly over the sausage.
- 9
Roll and seal
Starting from the long side opposite the 1-inch border, tightly roll the dough into a log. Pinch the seam and the ends to seal. Place the seam-side down on a parchment-lined baking sheet, shaping into a straight loaf or a crescent as desired.
- 10
Second rise
Cover loosely with plastic wrap or a lightly greased towel and let rest in a warm place for 30–40 minutes until slightly puffy.
- 11
Egg wash and garnish
Preheat oven to 375°F (190°C). Whisk the egg with 1 teaspoon cold water and brush over the loaf. Sprinkle sesame seeds or extra crushed red pepper if using.
- 12
Bake
Bake in the center of the preheated oven for 28–34 minutes until the crust is deep golden brown and internal temperature reaches about 190°F (88°C). If the top browns too quickly, tent loosely with foil for the last 8–10 minutes.
- 13
Finish and rest
Remove from oven and brush with 1 tablespoon melted butter if desired for sheen. Let rest on a rack 15–20 minutes before slicing to allow the cheese to set and prevent soggy slices.
- 14
Serve
Slice into 1-inch thick pieces. Serve warm or at room temperature; leftovers keep well wrapped in the refrigerator for 3 days and can be reheated in a 350°F (175°C) oven for 10–12 minutes.