Sausage Stuffed Loaf
Ok made the sausage stuffed loaf recipe that I have been eying but instead of using the freezer bread I used my traditional whole wheat bread recipe . Also given that it is summer I used fresh spinach that I purchased (I wish the ones in my garden would grow) and oregano that I saved from the pruning two weeks ago. This first attempt will be made with hot Italian Sausage. The next attempt will be made with mild. I may also split the recipe into smaller loaves since this makes a LOT.
At first I thought I had a problem because I had just ground the flour today so everything was fluffy and warm when measured which made the bread dough a bit sticky. However, I think I caught it in time and managed to add enough flour to sort that out. I stretched out the dough as indicated on the web site and then stuffed it. There was a LOT of stuffing. I then let it rise in a warm oven for 30 min.
I left the dough in the oven and turned the oven on to 350F as indicated. I forgot to dot the inside with butter and I'm forgoing the egg wash on the outside of the dough. It was ok with out that and it has rated a better than expected from my husband who pulled faces when he walked in and saw me prepare it especially after I handed him my blackberry and told him to take pictures. He kept trying to run away. With the whole wheat dough you almost didn't need eating utensils. You could just scoop the stuffing up out of the bowl. One problem with how I made it was that the dough rose enough during cooking despite the rising time that it cracked around the edges. It is still very edible and I look forward to making the two smaller loaves.
In other news I originally was going to have beef and broccoli today and harvested my first head. It was a good thing too because this head was beginning to flower so it was just getting past its prime. I'm going to have to do something about the other two heads as well. Maybe more broccoli dishes.
