Sausage, Apple and Onion Bread Recipe

Democracy Dies in Darknessclock3 hours courseBreadStart CookingComment on this storyAdd to your saved recipesBy Aaron Hutcherson

These enriched loaves include all the flavors of traditional holiday stuffing (or dressing) mixed into freshly baked bread. Dried herbs flavor the dough that is studded with Italian sausage, apple and onion — a Thanksgiving stuffing bread, if you will. Soft, plush slices would make a great addition to your festive table and would be excellent for sandwiches the next day. For the extra ambitious, perform a feat of stuffing inception by baking this bread early in the week to use in your favorite stuffing recipe.

Make ahead: You can cook the filling 1 day in advance; refrigerate until needed.

Storage: This bread is best fresh, but you can refrigerate leftovers in an airtight container for up to 3 days.

From staff writer Aaron Hutcherson.

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Ingredients

measuring cup

Servings: 16-20 (makes two 8-inch round loaves)

For the filling

For the dough

Directions

Time Icon Active: 40 mins| Total: 3 hours

Step 1

Make the filling: In a medium or large skillet over medium-high heat, add the sausage and cook, stirring and breaking the meat into small pieces with a spoon or spatula, until no longer pink, about 5 minutes. Using a slotted spoon, transfer the meat to a medium bowl, leaving the rendered fat in the skillet.

Step 2

Add the apple, onion and salt to the skillet and cook, stirring occasionally, until they start to soften, about 8 minutes. (If your sausage didn't render much fat and the apple and onion start sticking to the skillet, add the olive oil.) Add the apple mixture to the sausage and stir to combine; set aside to cool until needed.

Step 3

Make the dough and bread: In the bowl of a stand mixer fitted with a dough hook attachment — or using a large bowl, if mixing by hand — stir together the flour, sugar, yeast, herbes de Provence and salt until combined.

Step 4

In a large glass measuring cup, microwave the water for 30 to 60 seconds, until it reaches a temperature between 120 and 130 degrees. Add the olive oil and 3 of the eggs, and whisk to combine.

Step 5

Turn the mixer on low speed and slowly pour in the egg mixture. Increase the speed to medium-low and knead for 3 to 4 minutes, until the dough is uniform and sticky. (If mixing by hand, stir with a wooden spoon or hand mixer with dough hooks until the dough comes together and is uniform and sticky, about 4 minutes.)

Step 6

Lightly flour your work surface and scrape the dough onto it. Adding about a quarter of the sausage mixture at a time, knead the dough, dusting with more flour as needed, until all of the sausage mixture is incorporated and evenly combined. (The dough will be quite sticky, so a bench scraper is a great tool to help with folding the dough over itself.) Don’t fret if it looks a little messy — that's how it's supposed to be.

Step 7

Lightly grease a large bowl with olive oil. Transfer the dough to the greased bowl, gently turn it to coat it lightly on all sides with oil, cover tightly with plastic wrap or a large plate, and let it rise until it has approximately doubled in size, 45 to 60 minutes.

Step 8

Line a large sheet pan with parchment paper and lightly flour your work surface. When the dough is ready, gently punch it down and transfer to the prepared surface. Divide in half – each should weigh about 715 grams – and shape each into a ball. Transfer to the prepared sheet pan with at least 2 inches of space between the loaves. (You may need to position them diagonally to allow for enough space.) Cover with plastic wrap or a kitchen towel and let rise again for 30 minutes.

Step 9

While the loaves are rising, position a rack in the middle of the oven and preheat to 350 degrees.

Step 10

In a small bowl, beat the remaining egg until combined, and brush over the loaves. Bake for 45 minutes, rotating the pan front to back halfway through, or until nicely browned and the internal temperature of the loaves registers at least 190 degrees. Let cool on the sheet pan set atop a wire rack for at least 15 minutes before slicing and serving.

Substitutions

Herbes de provence is a blend of dried herbs that traditionally includes rosemary, summer savory, oregano and thyme; it can sometimes incorporate other seasonings, such as sage, basil, marjoram, lavender and fennel seed. Feel free to use your favorite combination of herbs and spices.

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Nutritional Facts

Per serving (1 slice), based on 20

Calories
181
Fat
7 g
Saturated Fat
2 g
Carbohydrates
24 g
Sodium
226 mg
Cholesterol
45 mg
Protein
6 g
Fiber
1 g
Sugar
4 g

This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

From staff writer Aaron Hutcherson.

Tested by Aaron Hutcherson and Joan Niesen.

Published November 8, 2023

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