Breakfast Sausage Bread is a hearty, savory loaf that’s perfect for starting your day with a burst of flavor. This recipe combines the rich, spiced goodness of breakfast sausage with a tender bread dough, creating a filling and satisfying meal in every slice. Whether served warm from the oven or toasted with a pat of butter, this bread is sure to become a morning favorite. Ideal for a quick breakfast, brunch gatherings, or even as a comforting snack, this bread offers the perfect balance of protein and carbs to keep you energized throughout the day.
Ingredients:
- 1 pound breakfast sausage, crumbled and cooked
- 3 cups all-purpose flour
- 1 package (2 1/4 teaspoons) active dry yeast
- 1 cup warm milk (about 110°F)
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried sage
- 2 large eggs
- 1 1/2 cups shredded cheddar cheese
Instructions:
- Prepare the Dough:
In a small bowl, dissolve the yeast in the warm milk and let it sit for about 5 minutes, until frothy. In a large mixing bowl, combine the flour, sugar, salt, black pepper, garlic powder, onion powder, and dried sage. Add the yeast mixture, melted butter, and eggs to the dry ingredients. Mix until a soft dough forms. - Knead the Dough:
Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes, until smooth and elastic. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size. - Prepare the Filling:
While the dough is rising, cook the breakfast sausage in a skillet over medium heat until fully browned. Drain any excess fat and set the sausage aside to cool slightly. - Assemble the Bread:
Once the dough has risen, punch it down and turn it out onto a lightly floured surface. Roll the dough into a large rectangle, about 12×18 inches. Evenly sprinkle the cooked sausage and shredded cheddar cheese over the dough. - Roll and Shape the Bread:
Starting from one of the long sides, roll the dough tightly into a log. Pinch the seam to seal and place the log seam-side down on a greased baking sheet. Tuck the ends under to create a neat loaf shape. - Second Rise:
Cover the loaf with a kitchen towel and let it rise for another 30 minutes, until puffed up. - Bake:
Preheat the oven to 350°F (175°C). Bake the bread for 30-35 minutes, or until golden brown and the bread sounds hollow when tapped. If the bread is browning too quickly, cover it loosely with aluminum foil for the last 10 minutes of baking. - Cool and Serve:
Allow the bread to cool on a wire rack for at least 10 minutes before slicing. Serve warm, and enjoy!
This Breakfast Sausage Bread pairs well with a fresh fruit salad or a simple side of scrambled eggs for a complete breakfast experience.
