Loaf Bakery's Sausage and Cheese Bread & Mushroom and Herb Ciabatta Recipes

9:08 AM, Aug 5, 2012   |    comments
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Sausage and Cheese Bread Recipe


4 ¼ C Bread Flour
1 ½ t Salt
3 T Sugar
2 t Instant Yeast
1 Large Egg
1 ½ C Buttermilk
¼ C Butter, at room temperature

Additional Ingredients:
2 Cooked Sausages, or 4 Slices of Ham
1 C Shredded Cheese
2 Eggs

Combine flour, salt, sugar, and yeast in bowl, set aside. In bowl of mixer, combine egg and buttermilk. Add flour mixture to mixing bowl. Mix on low speed with dough hook until a sticky ball is formed. Increase speed to medium, and mix until dough is smooth, approx. 4-6 minutes. Add butter in small chunks, and continue mixing at medium speed until all butter is incorporated and dough is smooth and shiny. Place dough in oiled bowl, cover and let double in bulk, 1 ½ to 2 hours. After dough is doubled, remove from bowl and divide into 2 equal pieces. Shape each piece into a tight ball. Cover and allow to rise approx. 1 hour.

Once dough is risen, press the dough ball down flat on a cutting board. Chop sausage and place on top of dough, add cheese over top, then crack the egg over the cheese. Chop dough, and turn it with your hands until all ingredients are evenly distributed. Place into oiled baking pans, each dough ball makes 4 large muffins or 1 small loaf. Allow dough to rise 30 minutes to 1 hour. Bake at 375 degrees 20-30 minutes, until the bread is golden brown.

Mushroom and Herb Ciabatta Recipe

3 C Biga
2 C Flour
1 ½ t salt
1 ½ t Instant Yeast
1 C Water
Mushroom Mixture

Combine all ingredients in mixing bowl, mix at low speed with dough hook until dough is a sticky ball. Increase speed to medium, and mix until dough is smooth and pulls away from the side of the bowl. Place dough on floured surface, stretch gently, and cover the surface with mushroom mixture. Fold the dough tightly. Cover and allow to rise for 30 minutes. Repeat tight fold, cover and allow to rise for 1 ½ to 2 hours. Cover the dough's surface with flour, and cut into desired size. Gently transfer loaves to an oiled or floured baking sheet. Bake at 480 degrees approx. 24 minutes, or until desired color.

Mushroom Mixture

2 Large Mushrooms
1 T Olive Oil
1 t Herbes de Provance
dash salt

Chop mushrooms and combine with all other ingredients.


2 ¼ C Flour
½ t Instant Yeast
¾ C Water

Mix all ingredients with dough hook until a sticky ball is formed. Cover and let stand at room temperature 3 hours. Biga keeps in the refrigerator for 3 days, and can be kept frozen for 1 month.

Loak Bakery, Mike Fleischman

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