Sausage Pizza Bread
(375F 23-25min, 6ea)
(for convex, 350F 12min)
[Dough]
- AP flour 226g
- Dry yeast 6g
- Milk 106g
- Sugar 26g
- Salt 4g
- Butter 22g
- Egg 1
[Filling]
- Sausage (medium size) (The bigger ones are fine, you’ll just get 4-5 instead of 6.)
[Topping Mixture]
- Chopped onion (squeezed) 70g
- Corn (squeezed) 100g
- Black pepper, to taste
- Mayonnaise 50g
[Topping Sprinkles]
- Shredded mozzarella cheese 100g
- Ketchup, drizzle
- Mayonnaise, drizzle
- Parsley, to taste
- Knead the dough fully.
- Rise the dough for an hour.
- Divide the dough into six.
- Wrap each sausage fully in the dough.
- Snip like pain d'épi. Cut through the sausage but not all the way through the dough, so the pieces stay connected. Then fold each piece to alternating sides.
- Mix the topping mixture well and spoon it on top of (5).
- Sprinkle shredded mozzarella cheese and drizzle ketchup and mayonnaise.
Before bake.
After bake.
- Another old recipe.