Spicy Italian Sausage And Cheese Bread Recipes

SPICY ITALIAN SAUSAGE AND MOZZARELLA BEER BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Whisk beer, 2 tablespoons olive oil, eggs, and salt together in a large bowl.
• Mix flour, Parmesan cheese, baking powder, oregano, basil, and thyme together in a separate bowl. Stir into the beer mixture, 1/2 cup at a time, to avoid clumping.
• Heat remaining olive oil in a skillet over medium-high heat. Saute onion in the hot oil until translucent, about 5 minutes. Add sausage; cook and stir until slightly browned and crumbly, about 5 minutes. Add garlic and cook for 1 to 2 minutes more. Drain mixture well in a colander, catching the grease in a pan or a bowl. Discard the strained grease and set mixture aside.
• Stir sausage mixture, Cheddar cheese, 3 ounces mozzarella cheese, green olives, and black olives into the dough until ingredients are evenly distributed; do not overmix. Pour into the prepared loaf pan.
• Bake in the preheated oven for 45 minutes. Sprinkle the remaining mozzarella cheese over the top of the loaf, brush with melted butter, and continue baking until cheese is melted, about 15 minutes; check the bread periodically to be sure cheese doesn't burn during this phase. Transfer bread to a cooling rack until ready to slice and serve.

SPICY ITALIAN SAUSAGE AND CHEESE BREAD

Steps:

• Preheat oven to 375 degree F, and sprinkle 1 tablespoon of the cornmeal onto a large baking sheet pan.
• Heat the olive oil in a medium skillet over medium-high heat. Add the sausage and cook until browned and no pink is left, about 5 minutes. Add the onions and cook, stirring occasionally, until the onions are softened, about 3 minutes. Add the garlic and crushed red pepper and cook for 1 minute, stirring constantly. Remove the skillet from the heat and add the basil and parsley, stirring to combine. Cool the sausage mixture completely.
• Sprinkle the remaining tablespoon of cornmeal onto a lightly floured surface and place the pizza dough on top of the cornmeal. Roll the dough into a 10 by 14-inch rectangle. Spread the cooled sausage mixture over the dough, leaving a 1-inch border around the edges. Sprinkle the shredded cheese over the sausage. Brush the 1-inch border of the dough with the egg wash. Starting at a long end, roll the dough, jelly roll-style, into a log shape, pinching the edges closed as you roll. Place the bread, seam side down, on the prepared baking sheet and brush the top of the bread with the remaining egg wash.
• Bake the sausage bread for 35 to 40 minutes, or until golden brown and cooked through. Allow bread to stand 10 to 15 minutes before slicing. To serve, slice the bread into 1-inch pieces and serve warm.
• In a large bowl, combine the water, yeast, sugar, and 1 tablespoon oil and stir to combine. Let sit until the mixture is foamy, about 5 minutes.
• Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until all the flour is incorporated but the dough is still slightly sticky. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.
• Oil a large mixing bowl with the remaining 1 1/2 teaspoons olive oil. Place the dough in the bowl and turn to oil all sides. Cover the bowl with plastic wrap and set in a warm, draft-free place until nearly doubled in size, 1 to 1 1/2 hours. Use as directed.