sausage bread recipe – Perfect Homemade Dessert

Welcome, aspiring bakers and food enthusiasts! Are you ready to dive into the wonderful world of homemade bread with a savory twist? Today, we’re sharing an incredibly delicious and surprisingly sausage bread recipe that’s perfect for breakfast, brunch, or a hearty snack: our ultimate sausage bread recipe. Don’t let the idea of baking bread intimidate you – this recipe is designed with sausage bread recipe in mind, guiding you through each step with clear, simple instructions. Imagine soft, fluffy bread wrapped around a flavorful, cheesy sausage filling, baked to golden perfection. It’s comfort food at its best, and we promise, you’ll be proud to pull this masterpiece out of your oven! Let’s get baking!

Ingredients You’ll Need

Gather your ingredients! Freshness is key for the best results, especially with yeast.

Ingredient	Quantity	Unit
All-Purpose Flour	3 to 3½	cups
Active Dry Yeast	2¼	teaspoons (1 packet)
Granulated Sugar	2	tablespoons
Salt	1	teaspoon
Warm Milk (105-115°F / 40-46°C)	1	cup
Unsalted Butter, melted	¼	cup (4 tablespoons)
Large Egg	1
Ground Breakfast Sausage	1	pound
Shredded Cheddar Cheese	1½	cups
Garlic Powder	½	teaspoon
Dried Parsley (optional)	1	teaspoon
Egg Wash (1 egg + 1 tbsp water), for brushing	1

Step-by-Step Instructions: Your Guide to Perfect Sausage Bread

Follow these detailed steps carefully, and you’ll be a sausage bread pro in no time!

1. Activate the Yeast (Proofing)

   In a large mixing bowl, combine the warm milk (make sure it’s not too hot or too cold – think warm bath water!), granulated sugar, and active dry yeast. Stir gently. Let it sit for 5-10 minutes. You’ll know your yeast is active and alive when a foamy layer appears on top. If it doesn’t foam, your yeast might be old, or the water temperature was off. Start again with fresh yeast!

2. Mix the Dough

   Once your yeast is foamy, add the melted butter, salt, and the large egg to the bowl. Whisk everything together until well combined. Gradually add 2½ cups of the all-purpose flour, mixing with a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms. Now, slowly add the remaining flour, about ¼ cup at a time, until the dough comes together and is no longer excessively sticky. You might not need all 3½ cups – stop when the dough pulls away from the sides of the bowl but is still soft and pliable.

3. Knead the Dough

   Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes. This is crucial for developing gluten, which gives bread its structure and chewiness. For beginners: to knead, push the dough away from you with the heels of your hands, fold it back over, turn it a quarter turn, and repeat. The dough should become smooth, elastic, and spring back when gently poked. If using a stand mixer, knead on medium-low speed for 6-8 minutes.

4. First Rise (Bulk Fermentation)

   Lightly grease a clean large bowl with a little oil. Place the kneaded dough in the bowl, turning it once to coat all sides. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let it rise in a warm, draft-free place for 1 to 1½ hours, or until it has doubled in size. A slightly warm oven (turned off!) or a sunny spot on your counter works well. Patience is key here!

5. Prepare the Filling

   While the dough is rising, cook the ground breakfast sausage in a skillet over medium heat, breaking it up with a spoon, until it’s fully browned and no longer pink. Drain off any excess grease thoroughly – this prevents a soggy bread. Transfer the cooked sausage to a medium bowl and let it cool slightly. Once cooled, stir in the shredded cheddar cheese, garlic powder, and dried parsley (if using). Mix well to combine.

6. Shape the Bread

   Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface. Use a rolling pin to roll the dough into a large rectangle, approximately 10×14 inches. Try to keep the thickness even. Spread the cooled sausage and cheese mixture evenly over the entire surface of the dough, leaving about a ½-inch border clear around the edges. This helps seal the bread later.

7. Roll and Seal

   Starting from one of the long sides, carefully roll the dough up tightly into a log. Once rolled, pinch the seam firmly along the bottom to seal it completely. Tuck in the ends of the log and pinch them closed as well. This prevents the filling from escaping during baking.

8. Second Rise (Proofing)

   Lightly grease a standard loaf pan (9×5 inches) or a baking sheet lined with parchment paper. Carefully transfer the sausage bread log to the prepared pan or sheet, seam-side down. Cover loosely with plastic wrap or a clean kitchen towel. Let it rise again in a warm, draft-free place for another 30-45 minutes, or until it looks visibly puffy.

9. Preheat and Egg Wash

   About 15 minutes before the end of the second rise, preheat your oven to 375°F (190°C). In a small bowl, whisk together the remaining large egg with 1 tablespoon of water to create an egg wash. Gently brush the top and sides of the risen sausage bread with the egg wash. This will give it a beautiful golden-brown crust and a slight sheen.

10. Bake the Bread

    Bake for 30-35 minutes, or until the bread is golden brown on top and sounds hollow when tapped on the bottom. If the top starts to brown too quickly, you can loosely tent it with aluminum foil for the last 10-15 minutes of baking. An internal temperature of 200-210°F (93-99°C) indicates it’s fully baked.

11. Cool and Serve

    Once baked, remove the sausage bread from the oven and let it cool in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely. Slicing it while hot can make it gummy and difficult to cut. Once cooled to a warm temperature, slice and serve! Enjoy your homemade masterpiece!

Tips & Tricks for Baking Success

Even with an easy recipe, a few extra pointers can make all the difference, especially for beginner bakers!

• Measure Accurately: Baking is a science! Use proper measuring cups and spoons. For flour, spoon it into your measuring cup and then level it off with the back of a knife. Don’t scoop directly, as this can compact the flour and lead to too much flour.
• Yeast Check: Always proof your yeast first. If it doesn’t foam, your yeast is dead, and your dough won’t rise. Better to start over with fresh yeast than waste all your ingredients.
• Warm Place for Rising: A slightly warm, draft-free environment is crucial for yeast activation. You can turn your oven on for a minute or two, then turn it off and place the covered dough inside.
• Don’t Over-Flour: When kneading, resist the urge to add too much extra flour. A slightly sticky dough is better than a dry, tough one. Add just enough flour to prevent sticking.
• Cool the Filling: Make sure your cooked sausage and cheese filling is cooled completely before adding it to the dough. Hot filling can melt the cheese prematurely and interfere with the dough’s rise.
• Storage: Store leftover sausage bread tightly wrapped in plastic wrap at room temperature for up to 2-3 days, or in the refrigerator for up to 5 days. It also freezes beautifully for longer storage!
• Get Creative with Fillings: Feel free to customize! Add a pinch of red pepper flakes for heat, some sautéed onions or bell peppers, or even a different type of cheese like Monterey Jack or Swiss.

Essential Baking Tools

Having the right tools makes baking much easier and more enjoyable. Here are a few essentials:

• Mixing Bowl
• Whisk
• Baking Pan (a standard loaf pan or a sheet pan)
• Measuring Cups and Measuring Spoons
• Spatula (or wooden spoon)
• Rolling Pin
• Wire Rack for cooling

Nutrition Information (Estimated Per Serving)

Please note: These are estimated values and can vary based on specific ingredients and portion sizes.

Nutrient	Amount
Calories	350-400 kcal
Carbohydrates	30-35 g
Protein	18-22 g
Fat	18-22 g
Fiber	1-2 g
Sugar	4-6 g

Frequently Asked Questions (FAQs)

1. Why didn’t my dough rise?

The most common reasons are inactive yeast (check the expiration date!) or water that was too hot or too cold. Yeast thrives in warm, not hot, temperatures. Ensure your water is between 105-115°F (40-46°C).

2. Can I make this sausage bread ahead of time?

Absolutely! You can prepare the dough through the first rise, then punch it down, shape it, and place it in the loaf pan. Cover it tightly with plastic wrap and refrigerate overnight (up to 24 hours). The next day, let it come to room temperature and rise for about an hour before baking as directed.

3. How do I store leftover sausage bread?

Once completely cooled, wrap the sausage bread tightly in plastic wrap or aluminum foil. It will stay fresh at room temperature for 2-3 days. For longer storage, refrigerate for up to 5 days, or freeze for up to 3 months. To reheat from frozen, thaw overnight in the fridge and then warm in the oven or microwave.

4. Can I use a different type of sausage or cheese?

Yes, definitely! While breakfast sausage is traditional, feel free to experiment with Italian sausage (mild or hot), or even turkey sausage for a lighter option. For cheese, Monterey Jack, Gruyere, or a spicy pepper jack would also be delicious! Just make sure to cook any raw sausage thoroughly and drain the fat.

5. My bread is dry/tough. What went wrong?

This usually happens from adding too much flour during mixing or kneading, or over-baking. Ensure you measure flour correctly (spoon and level!), and knead only until the dough is smooth and elastic. Keep an eye on the baking time and rely on visual cues (golden brown) and internal temperature for doneness.

Ready to Bake Your Own Sausage Bread?

There you have it! A comprehensive, beginner-friendly guide to making your very own delicious sausage bread. This recipe is a fantastic way to build your baking confidence and impress your family and friends with a hearty, homemade treat. Don’t be afraid to get your hands a little floury – the reward of that warm, savory aroma filling your kitchen is truly worth it.

We encourage you to try this sausage bread recipe and make it your own. If you do, we’d love to hear about it! Share your baking adventures in the comments below, or tag us on social media. Happy baking!