| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Essnce10 | 1 | Servings | |
INGREDIENTS
| 1 | Recipe Basic Bread Dough For | |
| Stuffed Bread see * Note | ||
| 2 | lb | Fully-cooked garlic veal |
| sausage link | ||
| 1 | Egg, lightly beaten with | |
| 1 | t | Water, for egg wash |
INSTRUCTIONS
Note: See the Basic Bread Dough For Stuffed Bread recipe which is included in this collection. Grease a baking sheet. On a lightly-floured work surface, punch down bread dough and roll into a 5- by 12-inch rectangle. Place sausage in center of dougg and fold bread dough around sausage to completely enclose, squeezing out any air pockets. Brush edges with egg wash before folding and sealing. Transfer to baking sheet, seam-side down, and let rise until doubled, about 40 minutes. Preheat oven to 400 degrees. Using a razor or serrated knife, cut a shallow slit in center of dough, lengthwise, and brush with egg wash. Bake bread until golden-brown, about 30 minutes. Let bread cool in pan on a rack 20 minutes, then turn out and let cool. Serve warm or at room temperature. This recipe yields 1 loaf. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-045 broadcast 03-07-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-13-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 386
Calories From Fat: 270
Total Fat: 30g
Cholesterol: 285.3mg
Sodium: 760.5mg
Potassium: 383.2mg
Carbohydrates: <1g
Fiber: 0g
Sugar: <1g
Protein: 26.6g