Sausage Bread Fave! Unverified!

Yield: 1 loaf


  • 2 Brigeford frozen dough loaves (2 lbs dough)
  • 1 lb Ground breakfast sausage, Tube style
  • 1 lb Cheddar , Shredded
  • 2 Eggs, beaten


  • 1 lb Jack, Shredded
  • 1/4 cup Maple syrup


  • 1 lb Italian style sausage
  • 1 lb Mozzarella , Shredded
  • 3 Tbsp Italian seasoning
  • 1/2 tsp Salt
  • 3 Tbsp Black pepper
  • 1/2 lb Shredded Parma


Thaw loaves in fridge twelve hours. Some might say overnight.

Brown sausage and cool.

Knead bread and poof at 170F with bowl of water (1qt) to double -- one and a half hours.

Punch down bread. Let rise a second time, 30 minuets.

Reserve egg. For Italian, reserve Parma. Combine other ingredients.

Roll dough 12"x4".

Align filling along center longitudinal third. Roll up longitudinally and form into a ring, seam-side down.

Wash with beaten eggs. Top with Parma for Italian.

Bake 375F, 1 hour 15 minutes for breakfast. Bake until Parma cooks for Italian, perhaps 15 minutes longer.