PERIOD: Modern | SOURCE: Contemporary Recipe | CLASS: Not Authentic
DESCRIPTION: A loaf of brioche dough stuffed with sausage
Oil a bowl and a bread loaf pan; set aside. Combine yeast, milk, sugar, and 2 tsp. flour in a small bowl and let proof until foamy (about 10 min.). Combine the 2 cups flour and salt, & cut in butter with fork or pastry knife. Add eggs & yeast mixture and continue combining until dough forms ball. Knead until smooth and elastic and dough cleans itself from board. Transfer to the oiled bowl and let rise until doubled in size. Punch dough down onto lightly floured board. Pat out to form a rectangle slightly larger than the loaf pan. Slice ends from sausage, place sausage in center of dough, and fold dough over, tucking in ends to seal completely. Transfer to loaf pan, seam side down. Let rise again. Preheat oven to 400º F. Bake until golden brown and loaf sounds hollow when thumped with finger, about 35 minutes.
Yield: 1 loaf.
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