| 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 |
ts |
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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