Sausage Bread Using a Bread Machine
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
Sausage Bread Using a Bread Machine
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
Cooking Instructions
- 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.
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