Sausage Bread Redux

sausagebreadOK, seriously, I know it’s hard to believe, but this bread tastes better than it looks.  Scout’s honor.  Spicy Italian sausages, sauteed onions & garlic, sun-dried tomatoes and fresh mozzarella, all wrapped inside herb-filled whole wheat bread. I’m drooling, but I can’t have any yet, because this bread is destined for a Very Special Occasion: my bachelorette party up in the Catskills this weekend.  A dozen girls, (at least) a dozen bottles of champagne, a hot tub and sausage bread.  And they say you can’t find heaven on Earth.

For this version I used about 3/4 whole white wheat flour and 1/4 whole red wheat (bread) flour. I replaced shallots with yellow onion, and allowed it a long, slow rise in the refrigerator overnight.  It looks fantastic and got a great oven spring – packed with Flying Pigs sausage, fresh local mozzarella, homegrown tomatoes dried last summer, and organic local dried herbs, how could it not taste as good as it looks?  Impossible.

If you haven’t tried it yet, see the full recipe here and put it on your to-do list.  Like soon.


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