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
- 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.
- 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.
- 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.
- 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.
- 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.
- Preheat oven to 350°F (180°C).
- 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.
Could I make this the night before and back in the morning?
Hi Jean P, thank you for reaching out! Yes, you can definitely do that- just make sure it stays overnight in the refrigerator. Happy Baking!
Thank you
What is meant by “hot” breakfast sausage? Does that mean spicy? Thanks!
Hi Ana! Yes, in this case “hot” refers to spicy!