Posts Tagged ‘Kielbasa’

Did a little baking today…

Tuesday, October 1st, 2013

The Deuce likes to have his breakfast in the car on the way to school. Today I made this sausage stuffed loaf for him:

IMG_0332

I used the following recipe, from the King Arthur Flour site:

Dough
1 1/4 cups lukewarm water
2 tablespoons olive oil
3 1/2 cups King Arthur Unbleached All-Purpose Flour
3/4 cup grated cheddar cheese
1 1/2 teaspoons salt
2 teaspoons instant yeast

Filling
1 3/4 cups fresh mushrooms, sliced and lightly sautéed
3/4 pound breakfast sausage, cooked and crumbled, fat removed; 1 scant cup
2 teaspoons fresh crushed garlic
1/2 cup grated cheddar cheese

Directions

  1. To make the dough: Mix and then knead all the dough ingredients together to make a smooth, slightly sticky dough. This will take about 7 minutes in a stand mixer; or use the dough setting on your bread machine, allowing the machine to complete its cycle and skipping to step #3 below.
  2. Transfer the dough to a lightly greased bowl or 8-cup measure, cover it, and allow it to rise for 60 to 90 minutes, until it’s just about doubled in bulk.
  3. While the dough is rising, stir together the filling ingredients.
  4. On a lightly floured or lightly greased work surface, roll the dough into a 9″ x 15″ rectangle.
  5. Sprinkle the filling atop the dough, leaving a 1″ border at the edges. Roll the dough up jelly-roll style, starting with a long edge. Pinch the seams well, and tuck the side edges under, pinching them to seal.
  6. Pick up the log of dough and transfer it, seam-side down, to a parchment-lined baking sheet. Shape it into a crescent or horseshoe shape.
  7. Make cuts (about 1/2″ deep) at 1″ intervals across the top of the loaf. Cover the crescent with greased plastic wrap and let it rise for 30 minutes. Towards the end of the rising time, preheat the oven to 375°F.
  8. Bake the bread for 25 to 30 minutes, or until it’s golden brown. Allow it to cool for 10 minutes before serving warm.

Yield: 8 to 10 servings.

Since I didn’t have any breakfast sausage lying around, I just cubed/chunked up some kielbasa. The Deuce prefers kielbasa to the typical breakfast sausage anyway. I browned the sausage and drain off all of the fat. I also didn’t use any mushrooms. The Deuce hates mushrooms. My experience from making this tells me you could use just about any stuffing you’d like. If you’re going to use eggs, make certain that you cook them dry.

Here is the way it looks sliced:

IMG_0335

Looks good enough to eat, huh?