Cheddar Sausage Pull-Apart Bread

Breakfast sausage and pockets of melted Cheddar make this savory round the unquestionable star of the breakfast table. With flaky pull-apart layers that are perfect for sharing, this is the recipe your weekend brunch has been waiting for. Find more ways to bake with a tube pan in our 2019 January/February issue

Cheddar Sausage Pull-Apart Bread
 
Makes 1 (10-inch) loaf
Ingredients
  • 1 cup (240 grams) warm whole milk (105°F/41°C to 110°F/43°C)
  • 1½ tablespoons (14 grams) active dry yeast
  • 4 large eggs (200 grams)
  • ½ cup (113 grams) plus 6 tablespoons (84 grams) unsalted butter, melted and divided
  • 5¾ cups (719 grams) all-purpose flour
  • ¼ cup (50 grams) granulated sugar
  • 1 tablespoon (9 grams) kosher salt
  • 1 teaspoon (6 grams) garlic salt
  • 2 cups (225 grams) coarsely grated sharp Cheddar cheese
  • ¼ cup (8 grams) chopped fresh chives
  • 1 (16-ounce) package (455 grams) hot breakfast sausage, cooked and drained
  • Garnish: flaked sea salt
Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, stir together warm milk and yeast. Let stand until mixture is foamy, about 5 minutes.
  2. Add eggs and ½ cup (113 grams) melted butter. Add flour, sugar, kosher salt, and garlic salt; beat at low speed until well combined, about 1 minute. Switch to the dough hook attachment, and beat at low speed until smooth, about 8 minutes.
  3. Turn out dough onto a lightly floured surface, and shape into a smooth round. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 45 minutes.
  4. Punch down dough, and turn out onto a lightly floured surface. Divide dough in half (about 670 grams each). Roll half of dough into an 18x12-inch rectangle. (Keep remaining halfof dough covered with plastic wrap to prevent it from drying out.) Brush dough with 2 tablespoons (28 grams) melted butter, and sprinkle with half of cheese, half of chives, and half of cooked sausage. Cut into 24 (3-inch) squares. Stack squares on top of each other into 6 equal stacks. Using the remaining dough you set aside, repeat with 2 tablespoons (28 grams) melted butter, remaining dough, remaining cheese, remaining chives, and remaining sausage.
  5. Spray a -inch removable-bottom tube pan with cooking spray. Place dough stacks vertically centered around tube. (Don’t be afraid to pack dough tightly.) Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, about 20 minutes.
  6. Preheat oven to 350°F (180°C).
  7. Bake until top is golden and an instant-read thermometer inserted near center registers 190°F (88°C), 50 to 55 minutes, covering with foil halfway through baking to prevent excess browning. Brush with remaining 2 tablespoons (28 grams) melted butter. Sprinkle with sea salt, if desired. Let cool in pan for 15 minutes. Serve warm, or let cool completely on a wire rack.

 

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