Chef Chuck' Sausage Potato Bread

Pane  con Salsiccia e patate


A savory and flavorful bread, perfect for Sunday dinner. I decided to try something new today, so I used hot Italian sausage, thin slices of sauteed potato and sweet red onion. Imagine dunking your bread into the leftover sauce on your plate, and there you have my creation.

Bread
1 cup warm water

1/2 tablespoon dry yeast
1/2 tablespoon sugar

2-2 1/2 cups all-purpose flour
1 tablespoon olive oil
1/2 tablespoon salt

Add 1/2 tablespoon of yeast to warm water and sugar, stir. Let sit for 7 minutes (until foamy). Pour into mixer bowl, set to a medium speed, add olive oil. Mix in one cup of flour at a time with salt until it forms into ball of dough. Dust a cutting board with flour and knead dough for 3 minutes. Transfer to large bowl, lightly coat with olive oil, cover with plastic wrap and layer small towel on top. Let rise in a warm area for 1 hour 30 minutes - 2 hours. When dough becomes 2-3 times it's original size, take out and spread onto flour dusted cutting board and form into about 10"x14".

Sausage filling:

2 tablespoons extra virgin olive oil
3 hot Italian sausage links
1 small potato, thinly sliced
1/2 red onion, thinly sliced
pecorino cheese, shaved

In a frying pan add olive oil and brown sausage, remove and set aside. Cook potatoes and onions for 3 minutes, add sausage. Spread mixture on half of dough then fold over and seal by pinching edges. Brush on egg whites and bake at 475 degrees on a stone or baking sheet for about 15 minutes. Dough may be wrapped in plastic wrap and stored in refrigerator up to 2 days.