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Ingredientes
- 1 pound sweet Italian sausage, bulk or possibly casing removed
- 3/4 c. minced red pepper
- 1 1/4 c. hot water, 105-115 degrees F.
- 2 Packages active dry yeast
- 2 tbsp. sugar
- 3/4 - 1 1/2 teaspoon salt
- 1 teaspoon Italian seasoning, in store
- 1/4 c. butter, softened
- 2 Large eggs, room temp. (1 for glaze - 1 in recipe)
- 4 1/4 c. all-purpose flour, about, I use bread flour
- 1 c. shredded Mozzarella cheese
Direcciones
- Brown sausage and red pepper till done, stirring to break up meat. Drain - cold. I drain 3 times on paper toweling.
- Measure hot water into large hot bowl. Stir in 1 Tbsp. sugar and yeast till dissolved. Add in remaining sugar, salt, seasoning, butter 1 egg and 2 c. flour. Beat with hand mixer till smooth. Stir in sufficient more flour to make soft dough. Knead 8 to 10 min on floured counter. Place in greased bowl, top side down, turn. Cover; let rise till doubled, about 1 hour.
- Punch dough down; divide into 6 pcs. Roll each into 14x4 inch strip. Stir cheese into sausage; spoon down center of each strip. Healthy pinch long edges together to create 14 inch ropes; seal ends. Braid 3 ropes together; to make loaf. Seal ends and tuck under. Repeat with remaining ropes - do not stretch. Place on greased baking sheet; cover with clean woven dish towel. Let rise till double, about 45 min.
- Beat remaining egg and 1 tsp. cold water; brush on loaves. Bake at 400 degrees F. in preheated oven, about 25 min. Loaf should sound hollow when tapped on - if not put back in oven for 3-5 min and try again. Serve hot. Chill leftovers; reheat to serve. Makes two loaves. Delicious with vegetable salad, makes a meal.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 140g | |
| Recipe makes 12 servings | |
| Calories 380 | |
| Calories from Fat 170 | 45% |
| Total Fat 18.99g | 24% |
| Saturated Fat 8.09g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 79mg | 26% |
| Sodium 588mg | 25% |
| Potassium 202mg | 6% |
| Total Carbs 37.36g | 10% |
| Dietary Fiber 1.6g | 5% |
| Sugars 2.52g | 2% |
| Protein 14.05g | 22% |
