Title: SAUSAGE, HERB, & ONION BREAD ABM
Yield: 24 ounces
6 oz Italian sausage
1 md Onions; minced
2 1/4 ts Yeast
3 c Bread flour
3/8 c Wheat bran
1 1/2 tb Sugar
1/2 tb Salt
1 1/2 tb Parmesan, grated
3/4 ts Thyme leaves
3/4 ts Rosemary leaves
3/4 ts Oregano leaves
3/4 ts Basil leaves
1 1/8 c Water; warm
Remove casing from sausage and crumble meat into medium nonstick
skillet. Cook over medium heat, stirring to break up sausage,
until it begins to render its juices, about 3 minutes. Add onion
and cook until sausage is no longer pink and onion softens, about
5 minutes. Remove from heat and let cool.
Bring all ingredients to room temperature and pour into bakery,
in order. Set "baking control" at 10 o'clock. Select
"white bread" and push Start.
In hot & humid weather, use 1/8 c less water.
Serve this moist, spicy bread with a crisp green salad or with
vegetable soup for a casual apres-ski party. The only other thing
you need is beer or a hearty red wine. Tested in DAK R2D2.
Print recipe, search
recipes, browse recipes, or see today's
Send mail to PastryWiz
with comments about this web site.
Recipe Disclaimer - Measurements Help
- Sugar Substitution Chart