Sausage-Filled Twisted Bread with Crispy Strips
Homemade yeast bread split into two loaves, each layered with fried smoked sausage, then topped with twisted dough strips for textural contrast. The egg wash creates a golden, shiny crust. Serve warm as a hearty sandwich bread, appetizer, or main course component. This version combines the richness of a soft, pillowy crumb with crispy exterior details and savory sausage throughout, making it substantial enough for casual dinners or entertaining.
Ingredients
- 4 cup wheat flour
- ⅛ oz dry yeast powder
- 2 teaspoon sugar
- 1 egg
- 1 cups water
- 4 tbsp oil
- 1 teaspoon salt
- 1 lb smoked sausage
- 2 egg yolks
- 2 tablespoon table cream
Instructions
- 1
Mix flour and yeast powder in bowl
- 2
Add sugar and egg, mix well
- 3
Add water, oil, and salt; mix until spoon work becomes difficult
- 4
Knead by hand for 5 minutes until soft dough forms
- 5
Cover dough in bowl with cloth and let rest 1 hour or until doubled
- 6
Turn dough onto table, divide into 2 equal pieces, cover and rest 30 minutes
- 7
Stretch one piece with rolling pin into rectangle
- 8
Fry sausages, then arrange half along one short end of dough
- 9
Fold other end over sausages and seal edges firmly by pressing
- 10
Press down around filling to secure
- 11
Cut unfilled dough side into strips using pizza cutter
- 12
Twist each strip
- 13
Roll dough with twisted strips facing up
- 14
Repeat with second dough piece
- 15
Transfer loaves to parchment-lined baking sheet, cover and rise 30 minutes
- 16
Whisk egg yolks with table cream
- 17
Brush egg mixture over loaves
- 18
Bake at 350°F for 40 to 50 minutes until golden
- 19
Cool briefly before serving
Tips
Fry sausages before adding to dough to render fat and enhance flavor; they will continue cooking during baking.
Twist dough strips tightly and roll with spirals facing up so they crisp and brown distinctly during baking.
Brush egg wash generously for deep golden color; apply just before baking for best adhesion.
Good to Know
Cool completely. Wrap in plastic or place in airtight container; keeps 2-3 days at room temperature. Refrigerate up to 5 days for extended storage.
Prepare dough through first rise night before. Divide, wrap in plastic, refrigerate. Next day, bring to room temperature 1 hour, then proceed with shaping and second rise.
Serve warm or at room temperature. Slice and serve as sandwich bread, breakfast bread, or appetizer. Pairs with soups, salads, or standalone as hearty snack.
Common Mistakes
Use warm water (not hot) to avoid killing yeast and resulting in dense bread.
Seal dough edges firmly to prevent sausage leaking during bake and creating dry spots.
Do not skip the 30-minute second rise or breads will be dense and tough.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I freeze the baked bread?
Yes. Cool completely, wrap in plastic wrap then foil, freeze up to 3 months. Thaw at room temperature or reheat wrapped in foil at 160°C for 15-20 minutes.
What if my dough did not double during the first rise?
Room temperature affects yeast activity. If cool, extend rise to 90 minutes. If very warm, it may rise faster. Dough doubled in size signals readiness regardless of exact time.
Can I make the dough in a stand mixer?
Yes. Mix flour and yeast 30 seconds. Add sugar and egg, mix 1 minute. Add water, oil, salt; mix 3-4 minutes on medium until dough pulls from bowl sides cleanly.