Delectable Sausage Leaf Pizza Bread
Homemade Baking Fun: Moist Frank Sausage Abundant! Visually Delightful Leaf Pizza Bread Recipe
Perfect for kids’ snacks or home parties! Introducing a special leaf-shaped pizza bread featuring the harmony of chewy bread and generous toppings, made with frank sausages. Detailed home baking tips are included to make it easy for anyone to follow.
Chewy Bread Dough- 250g bread flour
- 2g salt
- 50g sugar
- 40g softened butter (room temperature)
- 5g instant dry yeast
- 50g egg (about 1 egg, room temperature)
- 40ml lukewarm water (around 40°C)
- 40ml lukewarm milk (around 40°C)
- 5g skim milk powder
Sweet & Savory Toppings & Garnish- Plump frank sausages
- 1 can corn
- 2 onions
- 5 Tbsp mayonnaise
- 1 Tbsp sugar (leveled)
- Pinch of salt (to taste)
- Pinch of black pepper
- Pinch of dried parsley flakes
- Mozzarella cheese (to taste)
- Ketchup (for zig-zag drizzle)
- Mayonnaise (for zig-zag drizzle)
- Plump frank sausages
- 1 can corn
- 2 onions
- 5 Tbsp mayonnaise
- 1 Tbsp sugar (leveled)
- Pinch of salt (to taste)
- Pinch of black pepper
- Pinch of dried parsley flakes
- Mozzarella cheese (to taste)
- Ketchup (for zig-zag drizzle)
- Mayonnaise (for zig-zag drizzle)
Cooking Instructions
Step 1
The first step to delicious bread! It’s crucial to bring all ingredients, especially eggs, butter, and liquids, to room temperature. This helps the yeast activate properly for better fermentation. Soften the butter slightly in the microwave, and warm the milk and water to about 40°C (lukewarm). Be careful not to make them too hot, as this can kill the yeast!
Step 2
Accurate measuring is fundamental in home baking! Unlike Korean cooking where intuition often works, bread and cookies rely on precise ingredient ratios for success. Even a slight difference in liquids or eggs can alter the dough’s consistency, leading to failure. So, always measure precisely.
Step 3
Add all your prepared bread dough ingredients into your bread maker and select the ‘Dough’ or ‘Proofing’ cycle. Most bread makers will complete the dough-making and first proofing in about 1 hour and 30 minutes. It’s incredibly convenient!
Step 4
While the dough is rising beautifully, let’s prepare the star topping for your pizza bread! Drain the canned corn thoroughly using a sieve. Excess water can make the topping soggy.
Step 5
In a large bowl, combine the drained corn with onions that have been finely diced into about 1cm cubes. Finely dicing the onions ensures a pleasant texture and helps the topping meld together well.
Step 6
Now, let’s season. Add 5 tablespoons of mayonnaise, 1 leveled tablespoon of sugar, and a pinch of black pepper. Mix well, then adjust the taste with a pinch of salt for a delightful sweet and savory topping sauce.
Step 7
Finally, add a pinch of vibrant parsley flakes for a fragrant touch and mix. Taste it to ensure the seasoning is just right. If you have bell peppers or paprika at home, dice them similarly to the onions and add them to the mix. This will add colorful visual appeal and a delightful crunch!
Step 8
Prepare the star of your pizza bread: the sausages. Personally, I find plump frankfurters to be the best fit for pizza bread. While fancier sausages are also tasty, the burst of flavor and juicy texture of frankfurters truly capture the essence of pizza bread. Feel free to use other types, but I highly recommend trying them with frankfurters!
Step 9
Once the first proofing is complete, divide the dough into 45g portions using a scale. Shape each portion into a smooth ball (bench rounding) and place them on a baking tray with ample space between each. It’s important to leave enough room as they will expand. Cover with plastic wrap and let them undergo a second proofing at room temperature for 20-30 minutes. Ensure they are spaced apart so they don’t stick together when they puff up.
Step 10
After the second proofing, when the dough has become nice and puffy, it’s time to shape the pizza bread! Aren’t you excited?
Step 11
Gently stretch each dough ball into a log shape, slightly flattening the end. Place a frank sausage in the center and wrap the dough around it securely. Pinch the seams tightly to ensure the sausage is fully enclosed.
Step 12
Place the sausage-filled dough onto an oven tray, leaving space between each. Now, let’s create the signature ‘leaf shape’! Using a knife or scissors, make diagonal cuts into the dough, as shown in the picture. Make sure to cut all the way to the end of the sausage so you can create the shape later. Typically, making about 9 cuts will result in a lovely leaf pattern.
Step 13
Gently spread out the cut dough sections. Fold the first cut piece upwards, and then alternate the subsequent pieces in a zig-zag pattern to create a natural leaf appearance. The spacing of the folds will influence the final look, so feel free to get creative!
Step 14
Quickly make 5 of these. Honestly, since we’ll be piling on the toppings, a perfectly symmetrical shape isn’t essential! Once shaped, place them on the oven tray with space, then let them undergo a third proofing in a warm oven at around 40-45°C for 15-20 minutes. On warmer days, 20 minutes at room temperature is usually sufficient.
Step 15
Once the third proofing is complete and the dough has puffed up further, carefully remove them from the oven. Now it’s time to generously spoon the prepared corn and onion topping onto the center of each dough.
Step 16
This is one of the greatest advantages of homemade treats! You can be generous with your favorite ingredients. Once you start baking at home, store-bought options can sometimes seem less appealing! (laughs)
Step 17
Top the corn and onion mixture with a good amount of mozzarella cheese, as per your preference. The melting cheese will bind the toppings and bread together, adding a delicious richness.
Step 18
Finally, drizzle ketchup and mayonnaise in a zig-zag pattern for a visually appealing finish. These sauces play a crucial role in enhancing the pizza bread’s flavor, so don’t be shy with the drizzle – it’s key to deliciousness!
Step 19
A sprinkle of parsley flakes on top adds a final touch of color and flavor, completing the pre-bake preparation. Doesn’t it look mouthwatering?
Step 20
Now, bake the pizza bread in a preheated oven at 180°C (350°F). Bake for about 5-6 minutes, then switch the oven rack positions (top to bottom, bottom to top) and bake for another 6-7 minutes. This ensures even baking without burning the top. Baking times can vary depending on your oven’s heating elements, so keep an eye on them until they turn golden brown. (Tip: If you can’t constantly watch the oven, set it for 10-12 minutes at 180°C and remember to open the oven midway to switch the racks. I’ve burned things by forgetting, so I now divide the baking time!)
Step 21
Golden brown and perfectly baked sausage leaf pizza bread! While the proofing stages might seem a bit involved, the rest of the process is surprisingly simple. Enjoy this wonderful homemade treat!
