Making Sausage Bread

Every time I ve made these, they turn out plump and light, so don t worry. It s really hard to mess this up. The sausage is on the bottom of the dough, so when you cut with a kitchen knife, the sausage will stop the blade. Recipe by yukanosuke

Ingredients

Method

  1. Change Long sausages might be a good idea Roll out the dough slightly longer than the sausage
  2. Change Wrap in the sausage and tightly close the seal
  3. Change Roll over a light dusting of flour so the flour blends in
  4. Change Using a kitchen knife cut notches down to the top of the sausage The sausage becomes the foundation so its easier to cut
  5. Bake them for as long as youd like

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