Sausage Filled Monkey Bread Recipes

SAUSAGE-FILLED MONKEY BREAD

Steps:

• Simmer sausage in water to cover until cooked through, about 10 minutes.
• Drain; let cool and cut into 1/2-inch slices.
• Sprinkle yeast and 1 teaspoon brown sugar in small bowl; let disolve, then stir to blend.
• Let stand until foamy, about 5 minutes.
• Combine yeast,milk,1/2 cup water, butter, 2 tablespoons sugar and salt in bowl of heavy-duty (stand) electric mixer (dough can also be made by hand).
• Using dough hook, mix until smooth.
• Blend in eggs and yolks, then rye flour.
• Add enough all purpose flour, 1 cup at a time, to form dough that pulls away from sides of bowl.
• Mix until elastic, adding more all purpose flour if very sticky, about 10 minutes.
• Butter large bowl; add dough, turning to coat all sides.
• Cover bowl with plastic wrap and kitchen towel.
• Let dough rise in warm draft-free area until doubled in volumn, about 1 hour.
• Punch dough down; knead on lightly floured surface until smooth and elastic, 2 to 3 minutes.
• Cover bowl and let rest 10 minutes.
• For Sage Butter:.
• Cook butter with sage and corriander in heavy small saucepan over low heat until butter melts; let cool for 10 minutes.
• Generously butter 10-inch tube pan or nonstick bundt pan.
• Pinch off walnut-sized piece of dough.
• Poke slice of sausage in center; pinch ends to seal.dip into sage butter and place seam side up in prepared pan.
• Repeat with remaining dough and sausage, arranging in pan in loose layers.
• Brush any remaining butter over top.
• Tent pan loosely with foil; let stand in warm draft-free area until bread just reaches top of baking pan, about 30 minutes.
• Preheat oven to 375 degrees.
• Set pan on rimmed baking sheet and bake until bread sounds hollow when tapped on top, covering loosely with foil if browning too quickly, about 1 hour.
• Invert bread onto rack; serve warm.