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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe goes with Hermann-Grima Brioche Ingredients:
1 portion hermann-grima brioche dough |
1 (1/2 pound) cooked smoked kielbasa sausage link (about 6 to 7 inches long) |
1 egg yolk, beaten |
2 teaspoons milk |
Directions:
1. Roll dough into an 11- x 8- inch rectangle. Place sausage on short end of dough; roll up jellyroll fashion. Pinch seams and ends together to seal. Place roll, seam side down, in a greased 8 1/2- x 4 1/2- x 3-inch loaf pan. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
2. Combine egg yolk and milk; stir well. Gently brush mixture over top of loaf. Bake at 350° for 45 minutes or until loaf sounds hollow when tapped. Remove bread from pan; cool on wire rack.
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