Friday, February 28, 2014

Sausage Caterpillar Bread

A very dear friend of mine who is also a great chef, Yana, made some sausage bread that looked wonderful and totally mouth watering. She wouldn’t normally bake bread because kneading has never been her cup of tea. So after lots of bantering and throwing loving insults on each other’s cooking, she told me that the bread doesn’t require a preliminary kneading nor it is a no knead bread.

Hmm, that does spark my curiosity.

I’ve never tried making bread in that fashion before so I reckon it would be nice to give it a go. This recipe is originally called Sweet Roll Bread and is currently trending on NCC Facebook group.  I modified the recipe to make it higher in fiber and easier to work with. See note for the use of flour.

Let’s head straight to the recipe shall we J

Ingredients
225 ml warm milk
2 tsp instant yeast
1 egg, room temperature
50 gr butter, softened
1 tsp salt
50 gr sugar
175 gr whole wheat flour
25 gr wheat bran
150 gr all purpose flour
100 gr bread flour
*Extra flour for kneading
*Your fave sausages
*Dried herbs
*Cheddar Cheese
Note: You can use solely all purpose flour in place of the whole wheat flour and wheat bran.

Directions
-Dissolve the yeast in warm milk.
-Put the egg, sugar, salt, and butter in the milk.
-Mix the flour all together in a big bowl then pour the milk mixture in.
-Stir. Just stir. No need to knead. 
-Cover the bowl with plastic and wait until it doubles in size, about an hour.


-Now it's kneading time. You DEFINITELY need more flour because the dough is very sticky. 
-Knead until it's supple and elastic.


-Divide the dough into ten if you have a family with big appetite, like mine, or fourteen if they don't get hungry easily.



How To Shape Your Sausage Bread
1. Get a ball of dough and roll it just a bit bigger than the sausage's size. Put the sausage in the middle
2. Fold and seal the edge of the dough
3. Using a sharp knife, cut ONLY the dough which covers the sausage
4. Like braiding in reverse, pull the ends of the sausage filled dough out and twist it a bit to reveal the sausage.


-Let your caterpillars sit for another hour covered in plastic, then squirt some tomato ketchup and chili sauce, grate some soft cheddar cheese, and sprinkle some dried herbs such as oregano or thyme, or both.
-Bake in 200C oven for 12 minutes if your using all white flour, 15 minutes if your using my recipe.
-Brush with melted butter right after they're done


Whoa.. I have to say I'm very happy with the result!
These caterpillars are people pleaser. The aroma is powerful enough to lure someone out of their dieting zone.


It is nice to learn something new everyday. This bread is fairly easy to make and won't take too much of your time. If you have a weekend off, do double the recipe and refrigerate them. Pop them in the microwave for breakfast, for fast supper, or just whenever you feel like eating something savory J

Happy baking,
Amy

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