Sausage Bread

Yummy breakfast .....

 

 

 

Adapted from Vivian Pang and slightly modified a bit.

Ingredients: (Striaght Dough method)

(A)

320g bread flour

80g all-purpose flour

30g sugar

1 teaspoon salt

1 teaspoon instant yeast

(B)

1 egg

220ml water (i use milk)

(C)

30g butter (or replace with vegetable oil)

(D) Sausage cheese filling

2 sausages (diced)

40g shredded cheddar cheese

*mix together and set aside

(E) Topping (Optional)

20g shredded cheddar cheese

10g bacon bead

1-2 tablespoons vegetable oil for brushing

1 egg (lightly beaten) for egg wash

 

Methods:

1. Place all ingredients (A) into mixing bowl. Follow by (B) and knead to form dough.
2. Add butter (oil) into the dough and continue knead till can be stretched to form a "window panel". Shape the dough into round and place into a lightly oiled bowl. Cover and rest for 1 hour or until double in size.
3. De-gas dough and transfer on a lightly floured surface. Divide the other portion into 4 (about 90g each). Shape into round and leave to rest for 10 minutes. Roll out into round and wrap ¼ of the sausage cheese filling into ball. Repeat the same for the rest.
4. Slightly flatten the ball with hand. Brush some oil on surface. Cover the oiled dough with the other flatten ball. Repeat the same for the other balls. It gives you 2 sets of stacking dough.
5. Roll out the stacked dough into rectangle shape (the length should be about length of baking pan). Brush the rectangle surface with oil, roll up like a swiss roll. Repeat the same for the other dough.
6. With a scraper, cut each roll into 6 equal triangles as shown. Then transfer into lined/ oiled baking pan. Make sure the sealing side is facing down.
7. Leave to prove for about 45 minutes or until double in size. Apply egg wash.  Top with shredded cheddar cheese and bacon bead  Bake in preheated oven at 170c - 180c for 25 - 30 minutes. Cover with aluminium foil if the colour brown too fast.