Sausage Bread Using a Bread Machine

Name: Sausage Bread Using a Bread Machine
Yield: 8 servings
Cuisine: American
Ingredients: 200 grams Bread (strong) flour; 16 grams Sugar; 3 grams Salt; 16 grams Butter; 15 grams Skim milk; 140 ml Water; 3 grams Instant Dry Yeast; 8 Wiener sausages; 1/2 Beaten egg; 1/2 tsp Black sesame seeds

cookpad.japan @cookpad_jp

I like sausage bread so I make them often, but twisting the dough around the sausages is pretty hard. So I thought up an easy but still attractive way to make the rolls.

I always pay attention to how much the dough rises.
The rolls may look complicated, but they are actually easy. I used to use sausages on skewers or use two small ones at once before I found these sausages. These ones have 8 per package, and are just right for making this sausage bread. Recipe by Mimimiccho

I like sausage bread so I make them often, but twisting the dough around the sausages is pretty hard. So I thought up an easy but still attractive way to make the rolls.

cookpad.japan @cookpad_jp

I like sausage bread so I make them often, but twisting the dough around the sausages is pretty hard. So I thought up an easy but still attractive way to make the rolls.

Saved

Ingredients

8 servings

200 gramsBread (strong) flour
16 gramsSugar
3 gramsSalt
16 gramsButter
15 gramsSkim milk
140 mlWater
3 gramsInstant Dry Yeast
8Wiener sausages
1/2Beaten egg
1/2 tspBlack sesame seeds

Saved

Steps

1

These sausages from Marudai are just the right size, and they come in packages of 8, which is just the right number for this recipe. And they're tasty too!
2

Weigh out the ingredients and put into the main compartment of a bread machine. Put the yeast in the yeast compartment. Select the "dough only" program and switch the machine on.
3

Take the dough out of the machine before the 1st rising. It will look very saggy and sad.
4

Round it off into a ball with a smooth surface. Place in a bowl with the seam side down, and leave for its 1st rising. It takes 60 to 70 minutes at 30°C.
5

When the dough has doubled in size, it's done rising. Test it by poking the dough with your finger - if the hole remains and doesn't fill in, the dough has risen sufficiently.
6

Press gently to deflate the dough.
7

Divide the dough into 8 portions with a pastry scraper.
8

Round off each portion, and rest for 10 minutes.
9

Place each portion of dough seam side down, and flatten it into an oval shape that fits the size of a sausage. Make cuts on both sides.
10

Braid the dough from left to right to wrap the sausage.
11

Keep braiding left to right.
12

The braid is complete. Seal the ends by pinching them tightly.
13

Line up the rolls on a kitchen parchment paper lined baking tray, and let rise again (2nd rising), for 30 to 40 minutes at 30°C. Cover with plastic to prevent the dough from drying out.
14

Just before the dough has finished rising, start preheating the oven to 180°C. The dough has completed rising when it has doubled in volume.
15

Brush with egg wash to glaze, and sprinkle on some black sesame seeds. Bake in an 180°C oven for 15 minutes.
16

The rolls are done. Cool on a rack. I made them in two different shapes today.