Sausage Filled Monkey Bread Recipes

Steps:

• Preheat oven to 375 degree F, and sprinkle 1 tablespoon of the cornmeal onto a large baking sheet pan.
• Heat the olive oil in a medium skillet over medium-high heat. Add the sausage and cook until browned and no pink is left, about 5 minutes. Add the onions and cook, stirring occasionally, until the onions are softened, about 3 minutes. Add the garlic and crushed red pepper and cook for 1 minute, stirring constantly. Remove the skillet from the heat and add the basil and parsley, stirring to combine. Cool the sausage mixture completely.
• Sprinkle the remaining tablespoon of cornmeal onto a lightly floured surface and place the pizza dough on top of the cornmeal. Roll the dough into a 10 by 14-inch rectangle. Spread the cooled sausage mixture over the dough, leaving a 1-inch border around the edges. Sprinkle the shredded cheese over the sausage. Brush the 1-inch border of the dough with the egg wash. Starting at a long end, roll the dough, jelly roll-style, into a log shape, pinching the edges closed as you roll. Place the bread, seam side down, on the prepared baking sheet and brush the top of the bread with the remaining egg wash.
• Bake the sausage bread for 35 to 40 minutes, or until golden brown and cooked through. Allow bread to stand 10 to 15 minutes before slicing. To serve, slice the bread into 1-inch pieces and serve warm.
• In a large bowl, combine the water, yeast, sugar, and 1 tablespoon oil and stir to combine. Let sit until the mixture is foamy, about 5 minutes.
• Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until all the flour is incorporated but the dough is still slightly sticky. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.
• Oil a large mixing bowl with the remaining 1 1/2 teaspoons olive oil. Place the dough in the bowl and turn to oil all sides. Cover the bowl with plastic wrap and set in a warm, draft-free place until nearly doubled in size, 1 to 1 1/2 hours. Use as directed.

Steps:

• Simmer sausage in water to cover until cooked through, about 10 minutes.
• Drain; let cool and cut into 1/2-inch slices.
• Sprinkle yeast and 1 teaspoon brown sugar in small bowl; let disolve, then stir to blend.
• Let stand until foamy, about 5 minutes.
• Combine yeast,milk,1/2 cup water, butter, 2 tablespoons sugar and salt in bowl of heavy-duty (stand) electric mixer (dough can also be made by hand).
• Using dough hook, mix until smooth.
• Blend in eggs and yolks, then rye flour.
• Add enough all purpose flour, 1 cup at a time, to form dough that pulls away from sides of bowl.
• Mix until elastic, adding more all purpose flour if very sticky, about 10 minutes.
• Butter large bowl; add dough, turning to coat all sides.
• Cover bowl with plastic wrap and kitchen towel.
• Let dough rise in warm draft-free area until doubled in volumn, about 1 hour.
• Punch dough down; knead on lightly floured surface until smooth and elastic, 2 to 3 minutes.
• Cover bowl and let rest 10 minutes.
• For Sage Butter:.
• Cook butter with sage and corriander in heavy small saucepan over low heat until butter melts; let cool for 10 minutes.
• Generously butter 10-inch tube pan or nonstick bundt pan.
• Pinch off walnut-sized piece of dough.
• Poke slice of sausage in center; pinch ends to seal.dip into sage butter and place seam side up in prepared pan.
• Repeat with remaining dough and sausage, arranging in pan in loose layers.
• Brush any remaining butter over top.
• Tent pan loosely with foil; let stand in warm draft-free area until bread just reaches top of baking pan, about 30 minutes.
• Preheat oven to 375 degrees.
• Set pan on rimmed baking sheet and bake until bread sounds hollow when tapped on top, covering loosely with foil if browning too quickly, about 1 hour.
• Invert bread onto rack; serve warm.

Steps:

• Thaw bread dough on a greased baking sheet according to package directions; let rise until doubled. Meanwhile, in a large skillet over medium heat, cook the sausage until no longer pink. Drain and transfer to a large bowl. Add the spinach, cheeses, oregano and garlic powder; set side. , Roll each loaf of bread into a 14x12-in. rectangle. Spread sausage mixture lengthwise down the center of each rectangle. Gently press the filling down; dot with butter. Bring edges of dough to the center over filling; pinch to seal. Return to the baking sheet, placing seam side down; tuck ends under and form into a crescent shape. Brush with egg. , Bake at 350° for 20-25 minutes or until golden brown. Let stand for 5-10 minutes before cutting. If desired, cool one loaf on a wire rack; wrap in foil and freeze for up to 3 months., To use frozen loaf: Thaw at room temperature for 2 hours. Unwrap and place on a greased baking sheet. Bake at 350° for 15-20 minutes or until heated through.