Sausage and Spinach Bread

Ingredients for the dough                                         

1C                 Milk                                               

4T                 Butter                                            

2T                 Sugar                                            

1T                 Salt                                               

2packages    Dry yeast                                      

1C                 Warm water                                  

6-1/2C           AP or bread flour

8oz                Freshly grated Parmesan cheese, divided  

1each            Egg

1T                 Water

Ingredients for the filling

1lb                 Hot Italian sausage

20oz              Chopped spinach (thawed)

2ea                Large eggs

Salt to taste

Freshly ground black pepper to taste

Red pepper flakes to taste

Prepare the dough

Heat the milk

Remove from heat and stir in butter, sugar, and salt

Cool to lukewarm

Meanwhile, stir the yeast into lukewarm water in a large bowl

When the yeast is completely dissolved, stir in the milk mixture

Gradually stir in about 3C of flour

Mix well and beat with a spoon for about 1 minute

Add all but 1/2C of the remaining flour and mix well with your hands

Sprinkle the remaining 1/2C of flour on a board

Turn the dough out onto the board and knead for about 10 minutes, or until the bread becomes very smooth, elastic, and satiny

Generously grease a large bowl

Place the dough into the bowl, and then turn it over so that the entire surface is lightly greased

Cover the bowl with a damp towel and place it in a warm, draft free place

Let the dough rise until it doubles (about 45 minutes)

Prepare the filling

Brown the sausage in a skillet

Drain and squeeze the extra water from the spinach

Add the spinach to the browned sausage and cook until all the moisture is gone

Remove from the heat

Add: two eggs, salt, pepper, and red pepper flakes to taste

Stir well and set aside

Bake the bread

Punch the dough down and flatten on a floured bread board

Cut the dough into 4 equal parts

Using a rolling pin roll each piece into a rectangle about 6” x 14”

Spread 1/4 of the sausage spinach mixture on each piece to about 1/2” of the edges

Sprinkle each piece with 2 ounces of shredded Parmesan

Roll up the dough jelly roll style starting with the 14” side

Pinch the seams and ends and place seam side down on a baking sheet, allowing about 3” between each loaf

Let rise until doubled in size

Brush a beaten mixture of 1 egg and 1T of water on each loaf

Bake in a pre-heated oven at 350F until a light golden brown (25 – 35 minutes)

To test thump or knock on the loaf.  It should sound hollow when done