Guys. We survived. We got FOUR whole inches of snow last week and were subsequently “snowed in” from Friday to Monday. If you’re not from the South, let me explain how this is possible. We have seven snow plows for the entire Nashville area. I’m not kidding. Not even a little. So here’s what happens: Snow falls. Temperatures rise during the day and melt said snow. Water sits on the streets and refreezes at night. And this continues for days. The main roads get cleared fast but the neighborhoods remain trashed for days so none of the buses will venture into the treacherous suburban neighborhoods to take the blessed children to school. So they stay home…with.their.mommas. Bless them.
Friday, Mr. Sweeter Thing actually stayed in with us. It.was.so.fun. He locked in himself in the bedroom (the only quiet place in our apartment) and worked all day from home. Bless him.
Snow Day #1: “Sledding”
Snow Day #2: Actual Sledding
After all the snow activities had been exhausted, kids drank hot cocoa and took warm baths and WENT TO SLEEP, I spent the afternoon making sausage bread. I can’t take credit for this recipe, Mr. Sweeter Thing’s dad has been making this family favorite FOREVER. And Mr. Sweeter Thing has been asking for 12 years now for me to make it. So I did. And now it is on the menu for Friday nights as a new family tradition. Nailed it. #winning. Go me.
So my carnivorous friends, this recipe is super easy and will make your family LOVE you. You are so welcome.
Start with the bread part of this recipe. I snuck in some whole wheat flour into my recipe and it worked beautifully. Mr. Sweeter Thing was onto me but turns out, whole wheat isn’t so bad (especially when stuffed with sausage and cheese). Water, yeast, sugar. Mix. Let stand for 5 minutes to proof.
Add oil, salt, and flour. Use the dough hook attachment to knead your bread until it comes together into a lovely ball of dough and cleans the sides of the bowl for you. Side note: If a recipe calls for, say, 6 cups of flour. I always start with 5 and then slowly add flour a little by little until I reach the right consistency for the bread. Sometimes I need more, sometimes I need less. This is how yeast bread works.
Scoop out your dough and spray the inside of the bowl with cooking spray and return said dough back to the bowl. Turn once to coat and then loosely cover with a dish towel or plastic wrap and set aside to rise. I typically give mine a solid hour to rise. Because it feels right. It should double in size.
While your bread is rising, cook up some sausage. You could also add a lovely combination of onions and peppers. Or use spicy sausage. Or add some chorizo to the mix. Go wild. You only live once. I did not go wild because I bought good ol’ country sausage in bulk from Sam’s and made four loaves of this magic bread.
Drain your sausage and let it cool. Or not, impatience is perfectly acceptable here. Add an egg, some cheese (we used mozzarella. You could use a combination of mozzarella and provolone or live it up and toss some muenster or even some pepper jack in there. Again, one life here people. Eat what you love. I mean, don’t be gross about it. Eat an apple every now and then or a cup of broccoli. But also….eat what you love. Rant over.)
Mix it all up. Let’s talk for a second about this egg business. When I read the directions, I was all “why is there an egg in this? This isn’t breakfast bread. Or is it?”. The egg is the glue, it keeps you from having an awkward mess of meat falling out of bread. It’s delicious so just do it.
Roll your risen bread out into a rectangle.
Spread your filling mixture over the bread. Now here’s is where Mr. Sweeter Thing and I had a little argument. That I won.
I spread my mixture out and then ROLLED UP my bread, meaning I started at one long edge and rolled it into a log. He was all, “that’s not how Dad does it”. Just what every wife wants to hear in the kitchen. He insisted that the correct way (seriously, “correct” way to roll up bread) was to fold up each side and pinch them together in the middle. Essentially creating an inner cavity for the filling. Well my way was stinking delicious and resulted in the a nice distribution of bread to filling. And for the record, Dad’s directions said “roll”. I LOVE doing what I’m told. I’m just so submissive. The next batch, I made according to the “correct” way and Mr. Sweeter Thing humbly admitted that round 1 was better. I have witnesses to this.
Also, brush some melted butter over the top.
Then bake at 400 for 25-30 minutes. Definitely 30 minutes if you’re a heathen bread roller like me, to make sure there nothing soggy in there, though the egg really helps make sure you don’t have soggy bread in the middle. Let it cool for a hot minute and then slice that baby up. This is great alone or to go with chili, any other soup, or as a contribution to brinner (breakfast for dinner). Or just for breakfast. You should eat this all the time is what I’m saying.
- For the bread (2 loaves)
- 4 1/2 tsp. active dry yeast
- 2 cups warm water
- 2 tablespoons sugar
- 1 tablespoon salt
- 1/4 cup olive oil
- 6- 6 1/2 cups flour
- 2 lbs. sausage
- 2-3 cups shredded mozzarella cheese
- 2 eggs
- Combine the water, yeast, and sugar in a bowl and mix. Let stand 5 minutes.
- Add 5 cups of flour, the salt, and the oil. Mix with a dough hook, until it comes together into a dough and then slowly add more flour until the dough collects itself into a ball and cleans the side of the bowl.
- Remove from the bowl, spray the bowl with cooking spray, and return the dough to the bowl. Turn once to coat and cover to let rise until doubled.
- Brown the sausage (and any other fillings you want to use). Drain and let cool.
- Add the egg and cheese and mix to combine.
- Divide the dough in half and roll each half out into a large rectangle, spreading half the filling over each half of dough, and roll the bread up. Pinch the ends and the middle seam and lay seam side down on a lined cookie sheet. Brush the tops and sides with melted butter.
- Bake at 400 25-30 minutes until browned.
- This is SO GOOD as leftovers. Store leftover bread covered or wrapped in the fridge. Simply slice and stick back on a baking sheet and in the oven at 350 for 5-7 minutes.