Bake 2.7 Sausage Bread

For their signature bake, the bakers were asked to bake a free formed flavored loaf (not using a tin) in 3 ¼ hours. Okay swell. Now we have been eating more keto recently which means low carb. No, this doesn't make sense when carbs are my primary source of self care, however, this makes for a logical bread choice, MEAT BREAD. So I called up my mom and asked her for the recipe for Sausage Bread. I realize this may not be something you all remember from your childhood years but I do. 

Here is the recipe for posterity: 

I am going to suggest a couple of alterations to the recipe for greater bread baking success. First, cut the flour down to 2 1/2 cups all purpose and 1/2 cup whole wheat. When adding the flour, put it all in, none of this 'add the whole wheat after' business...  it needs to hydrate and getting it in there will help with the hydration. 

You can take or leave the onion, in our house we are minimal on the onion so I left it out. 

If you are keen on cheese, a healthy handful of parmesan in with the sausage brings a lovely salt forward without being too cheese heavy. 

Lastly, his folding method is a no-go. Growing up, my mom would roll it like cinnamon bread and bake it in a loaf tin. This is not how the recipe called for it to be baked. The recipe is wrong. Due to the stiffness of the dough, 'gently folding' in the sausage is a no-go. If baking free form, roll it up in there and tuck the ends under and call it good. Or do the loaf pan method. I didn't do either and while delicious, the outside sausage was over cooked to my liking, and the inside was right. 

Enjoy! 

I am telling you, great with a slather of butter, very great to make the classic egg in a hole, and very very great to make french toast. This bread is perfect for the french toast at my bakery that we fondly call Le Porc Toast.