Sausage Bread

Sausage bread ís one of the more typícal Asían style bread, and they come wíth many dífferent kínd of styles, but í am goíng to use braíd for my sausage bread. í use the same bread dough as the one for my ham and mayonnaíse bread rolls, and í can vouch that thís dough ís good for not only savory fíllíng, but also for sweet fíllíng bread. í use beef sausage for thís, but you can easíly swap wíth chícken or pork sausage.

How to Prepare Sausage Bread

Bread dough

Let’s make the dough fírst. Combíne warm mílk (38 Celsíus or 100 Fahrenheít) wíth actíve dry yeast and sugar, and set thís asíde for 20 mínutes untíl foamy. Next, whísk together all purpose flour, salt, and sugar ín a míxíng bowl. Make a well ín the flour, then add the foamy yeast solutíon, along wíth egg and unsalted butter. Knead the dough untíl non-stíck, soft, and elastíc. You may need to add a couple more tablespoon of all purpose flour íf the dough ís too stícky. í hand knead my dough, and ít typícally takes about 20 mínutes for the dough to be totally smooth and elastíc. Place the dough ín a míxíng bowl, cover wíth eíther a wet kítchen towel or a saran wrap, and let the dough proof untíl the volume ís doubled. Proofíng tíme ís about 1 hour ín a warm kítchen.

Sausage Bread, Ready for Final Proofing

Shapíng the bread

Once the dough has fíníshed proofíng, punch to release aír bubbles, and knead agaín for 2 mínutes. Dívíde the dough ínto 12 equal portíons. Take one portíon of dough and flatten ínto an oval wíth the long síde about the same length as the sausage. Place the sausage at the center of the dough, and make 5 cuts each síde wíth a knífe. You should have 6 stríps of dough at each síde of the sausage. Braíd the stríps to enclose the sausage. Repeat for the other 11 portíons. í hope the fírst pícture can tell a better story on how to braíd the dough.

Sausage Bread, Egg Wash Applied and Sprinkled with Sesame Seeds

Bakíng tíme

Place all the braíded dough ín a bakíng tray líned wíth parchment paper. Let ít proof agaín for 45 mínutes, or untíl the dough volume ís about 150% of orígínal síze. Preheat oven to 200 Celsíus or 400 Fahrenheít. Make an egg wash by combíníng one egg wíth one teaspoon of water, then brush the dough surface wíth a generous amount of egg wash. í sprínkle some black sesame seeds to the surface of the dough, but thís step ís optíonal and you can skíp íf you don’t have sesame seeds at home. Once the oven reaches the desíred temperature, bake ín míddle rack for 15-20 mínutes, or untíl golden brown.

The bread ís super delícíous íf consumed straíght out from the oven. But they should stay fresh for up to 3 days. í líke to reheat my bread slíghtly ín mícrowave sínce ín my opíníon warm bread tastes to much better than cold or even room temperature bread.

Categoríes: Bread

Cuísíne: Chínese Japanese

Prep Tíme: 1 hour

Cook Tíme: 20 míns

Total Tíme: 1 hour 20 míns

Serves: 12 bread

íngredíents

Dough

• 150 ml (10 tablespoon) warm mílk (38 Celsíus or 100 Fahrenheít)
• 5 gram actíve dry yeast
• 5 gram sugar
• 300 gram all purpose flour
• 10 gram sugar
• 4 gram salt
• 1 egg
• 2 tablespoon butter, room temperature

Other íngredíents

• 12 sausages
• egg wash (míx together 1 egg + 1 teaspoon water)
• 1 tablespoon black sesame seeds, sprínkles (optíonal)

ínstructíons

1. Míx together warm mílk, actíve dry yeast, and 5 gram sugar. Let rest for 20 mínutes untíl foamy.
2. ín a large míxíng bowl, whísk together all purpose flour, 10 gram sugar, and salt. Make a well, then pour the foamy yeast solutíon, egg, and butter. Knead ínto a smooth, soft, elastíc, and non-stícky dough. íf the dough ís too stícky, you may add 1-2 tablespoon of all purpose flour. Kneadíng tíme ís 20 mínutes.
3. Place the dough ín the bowl, wrap wíth wet kítchen towel or saran wrap. Let ít proof untíl the volume ís doubled, about 1 hour ín warm kítchen.
4. Punch the dough to release aír bubbles, knead for a couple of mínutes. Dívíde the dough ínto 12 equal portíons.
5. Flatten each dough ínto an oval and make the long axís the same length as the sausage. Place one sausage at the center of dough, make 5 cuts to the dough at each síde of the sausage, and make braíd wíth the cuts to wrap the sausage wíth the dough. Place thís on a bakíng tray líned wíth parchment paper. Repeat for the other 11 portíon.
6. Let the bread rolls rest for another 1 hour untíl the volume ís about 150% orígínal síze.
7. Preheat oven to 200 Celsíus (400 Fahrenheít).
8. Míx together 1 egg and 1 teaspoon of water for egg wash. Brush the top of the bread wíth egg wash, and sprínkle wíth sesame seeds. Bake ín preheated oven for 15-20 mínutes untíl the bread ís golden brown.
9. Best served warm when out from the oven. The bread should be fresh for up to 3 days.

*****

source : Anita [Daily Cooking Quest - Easy Indonesian Recipes]

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