What is that? A recipe? And salty? Will it be a miracle? Is it a prank? Yes, we have a recipe for bread and with a savory filling. A beautiful Beer and Sausage Bread.
I already miss making bread, baking classes are really missed. I don’t know if everyone knows, but I really like to do the bread. Much more than comer, in truth. The whole process, fermentation and everything else! Ah, but of course we eat it later.
It’s a very calm and well prepared recipe. versatile. Even though I can’t consume alcoholic beverages (on a regular basis), I use it as an ingredient. Cooking with wine, liquor and beer adds flavors in a very special way.
This time, I decided to change the water for beer in this bread. I used one like Lager, you can use whichever one you want. My recommendation is to avoid anything too bitter, as the flavor will remain in the bread. Fermentation takes a little longer, but nothing too serious.
Although there is not a large amount of beer, it is the main liquid in the dough. Therefore, traces of beer may remain on the bread. Therefore, I would not recommend offering it to children and people who cannot consume alcohol.
The filling! I chose pepperoni sausage, you can use practically any sausage! Bacon, cheese, vegetables and so on.
Sausage Bread and Fluffy Beer
Makes: 1 ~26x13cm bread
- 05 g instant dry yeast
- 25 mL water (warm; 40-45ºC)
- 500 g wheat flour (+ to knead)
- 10 g crystal Sugar
- 01 ovo
- 250 mL Lager type beer (amber with notes of caramel, toffee)
- 10 g refined salt
- 15 mL oil
- 170 g pepperoni sausage (cooked and smoked; grated or crushed)
- fresh parsley (chopped; optional)
- fresh chives (chopped; optional)
1 cup: 250mL | 1 tablespoon: 15mL.
- Mix instant dry yeast with warm water. Reserve for 5 minutes.
- In a bowl mix wheat flour and crystal sugar. Add the egg and hydrated yeast.
- Start kneading and add the beer little by little. Kneading can be done manually or in a mixer with a hook attachment, if your machine has one.
- Then add salt and continue kneading. So, the olive oil.
- Knead until it reaches the point of veil: open the dough with your hands and leave it very thin without tearing. With a planetary mixer it takes about 5-6 minutes, manually 10-15 minutes. During kneading you may need more flour, but not much. The dough is moist.
- Leave the dough in the shape of a ball. Sprinkle the bowl and place the dough inside. Cover with plastic and let it ferment for 35-40 minutes, depending on the temperature of the day.
- Once fermented, remove the gas by kneading the dough. Open into a rectangle measuring ~30x40cm.
- Distribute the crushed Calabrian sausage over the dough (if you use parsley and chives mixed into the sausage), spread well.
- Roll the dough like a roulade, but on the longer/longer side of the dough. The cylinder must be long. You can squeeze it well to have several layers.
- When you finish rolling, pinch the scar (the outer edge of the dough). If you want to trim the ends of the cylinder to give it a better finish.
- Cut the cylinder in half lengthwise. The end where the cut begins must be joined and the end where it ends must be loose.
- Rotate the dough to expose the cut and show the filling. To braid, alternate each side of the dough, joining the ends.
- Transfer to a floured rectangular pan (~30x13cm). Let it ferment for 30 minutes. Heat the oven to 180ºC.
- Bake the bread for 40-45 minutes at 180ºC.
- Remove from the oven and pan.
- Beer: I recommend avoiding excessively hoppy (bitter) flavors, as the bread may become bitter. I used Bernard Amber Lager beer. If you don’t want to use beer, replace it with water.
- Biological yeast: if you prefer to use fresh, use 15 grams.
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