Homemade Classic Sausage Bread
A Hearty and Nostalgic Sausage Bread That’s a Meal in Itself
Do you ever have those days when you’re just not in the mood for rice, but a freshly baked bread sounds perfect? I know I do! Today, I’m bringing back a beloved childhood favorite: homemade sausage bread. The combination of chewy bread and plump, juicy sausage is simply irresistible. While it’s a familiar flavor, making it from scratch adds a special touch. Let’s recreate some delicious memories with this recipe!
Dough Ingredients- 270g Bread Flour
- 30g Cake Flour
- 120g Milk (lukewarm)
- 50g Room Temperature Egg (about 1 egg)
- 6g Salt
- 20g Sugar
- 6g Dry Instant Yeast
- 2 Tbsp Honey or Corn Syrup
- 2 Tbsp Canola Oil or Grapeseed Oil
- 1 Tbsp Dried Parsley (for garnish)
Filling and Topping- 7 Sausages
- Ketchup (as needed)
- Mayonnaise (as needed)
- Whole Grain Mustard (optional)
- 7 Sausages
- Ketchup (as needed)
- Mayonnaise (as needed)
- Whole Grain Mustard (optional)
Cooking Instructions
Step 1
First, prepare the liquid ingredients for the dough. In a bowl, combine the lukewarm milk, room temperature egg, canola oil (or grapeseed oil), and honey (or corn syrup). Whisk them together until well blended. Ensure your milk and egg are at room temperature to promote good yeast activity.
Step 2
In a separate bowl, sift together the bread flour and cake flour. Add the salt, sugar, and dry instant yeast, placing them in different areas of the bowl so they don’t directly touch each other. (Tip: Direct contact between salt, sugar, and yeast can hinder fermentation, so be mindful of this.) Now, begin kneading the dough using a bread machine or a stand mixer until gluten develops and the dough becomes smooth, about 20 minutes. If kneading by hand, follow the same ingredient order and knead until the dough is elastic and smooth.
Step 3
Once the dough is kneaded, place it in a lightly oiled bowl, cover with plastic wrap, and let it undergo its first rise in a warm place. Wait until the dough has doubled in volume. To check for readiness, lightly dust a finger with flour and poke the center of the dough. If the indentation remains, the first rise is complete. If the indentation springs back, allow it to rise a bit longer. After the first rise, gently punch down the dough on a lightly floured surface to release the gas. Shape it into a round ball, cover with a damp cloth or plastic wrap, and let it rest for 15 minutes.
Step 4
After the 15-minute rest, divide the dough into 70g portions. On a lightly floured surface, flatten each portion into a somewhat rectangular shape.
Step 5
Starting from the top edge, tightly roll up the flattened dough. Pinch the seam at the end to seal it securely.
Step 6
Place the sealed seam side down. Using a sharp knife, make a long slit down the center of the top of the dough. Don’t cut too deep; this allows the bread to open up nicely as it bakes.
Step 7
While the dough is proofing, prepare the sausages. Boil them in water for about 2-3 minutes. Drain them well on a sieve to remove excess moisture. (Tip: Boiling the sausages beforehand makes them extra tender when baked in the bread.)
Step 8
Before placing the sausage, you can optionally spread a thin layer of whole grain mustard onto the slit dough. If you don’t have whole grain mustard, feel free to skip this step. Once ready, place a prepared sausage into the slit and gently press down to secure it. Cover the assembled loaves and let them undergo their second rise for about 30-40 minutes, or until they look puffy and doubled in size, in a warm place.
Step 9
After the second rise, generously drizzle mayonnaise in a zig-zag pattern over the dough, followed by a good amount of ketchup. (Tip: For an extra layer of flavor, try thinly sliced cheddar cheese placed on top of the ketchup before baking!) Preheat your oven to 170°C (340°F). Bake the sausage bread for 15-20 minutes, or until golden brown. Oven temperatures and baking times can vary, so adjust according to your oven’s performance. Enjoy your warm, freshly baked sausage bread!
