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Prep Time: 35 Minutes Cook Time: 35 Minutes |
Ready In: 70 Minutes Servings: 16 |
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My bread machine is such a time-saver, particularly where this savory entree is concerned. Stuffed with pork sausage and cheese, it's a favorite with my teenage granddaughters. They even take the left-overs for lunch. Ingredients:
1 cup water (70° to 80°) |
4 teaspoons butter, softened |
1-1/4 teaspoons salt |
1 teaspoon sugar |
3 cups king arthur unbleached bread flour |
2-1/4 teaspoons active dry yeast |
1 pound bulk pork sausage, cooked and drained |
3/4 cup shredded provolone cheese |
3/4 cup shredded part-skim mozzarella cheese |
1/4 teaspoon garlic powder |
pepper to taste |
1 egg, lightly beaten |
Directions:
1. In bread machine pan, place the first six ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). When cycle is completed, turn dough onto a lightly floured surface. Roll into a 16-in. x 10-in. rectangle. Cover with plastic wrap; let rest 10 minutes.
2. Meanwhile, combine the sausage, cheeses, garlic powder and pepper. Spread evenly over dough to within 1/2 in. of edges. Roll up jelly-roll style; starting with a long side; pinch seam to seal and tuck ends under. Place seam side down on a greased baking sheet. Cover and let rise in a warm place for 30 minutes.
3. Bake at 350° for 20 minutes. Brush with egg; bake 15-20 minutes longer or until lightly browned. Remove to a wire rack. Serve warm. Yield: 1 loaf (16 slices).
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