Cooking Experiment: Sausage Bread
Jan. 31st, 2012 11:57 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
tuftearsThis is actually two experiments in one! In the first part, I attempted to make baked sausage pancakes: I diced two chicken-apple sausages, a red bell pepper, and some onions, and sautee'd them, then I put them into about two cups of oat bran pancake batter mixed with water, then I poured the resultant batter into a greased baking pan to make a very large rectangular pancake.
The experiment failed: there wasn't enough pancake batter to sausage/other ingredients, so it looked like a mess, and it didn't have the right savory pancake taste.
After thinking about it, I decided to use the remaining sausage pancake as an ingredient, since it was mostly sausage and veggies; I'd mix them into bread this time...
Looks legit!
I mostly used this Cuban water bread recipe, but 2.5 cups of water and 6 cups of whole wheat flour instead. With no corn meal on hand, I opted to just use flour on the kneading surface.
How does it taste? Honestly, it's pretty dense and still needs some flavor, I wouldn't eat it by itself. Maybe I swung too much to the other extreme, too much flour to too little ingredients, or maybe I should have mixed in a handful or two of shredded cheese and crushed red peppers. Egg in the dough, maybe. I do like that it formed a pretty decent crust.
I'll be doing some further experimenting with the rest of the loaf. Saturday, I'll make about half of it into garlic toast, if I can figure out the right way to do it, and Sunday, I'll make the rest into French toast. Yum! Sausage bread should be a good fit for those.
The experiment failed: there wasn't enough pancake batter to sausage/other ingredients, so it looked like a mess, and it didn't have the right savory pancake taste.
After thinking about it, I decided to use the remaining sausage pancake as an ingredient, since it was mostly sausage and veggies; I'd mix them into bread this time...
Looks legit!
I mostly used this Cuban water bread recipe, but 2.5 cups of water and 6 cups of whole wheat flour instead. With no corn meal on hand, I opted to just use flour on the kneading surface.
How does it taste? Honestly, it's pretty dense and still needs some flavor, I wouldn't eat it by itself. Maybe I swung too much to the other extreme, too much flour to too little ingredients, or maybe I should have mixed in a handful or two of shredded cheese and crushed red peppers. Egg in the dough, maybe. I do like that it formed a pretty decent crust.
I'll be doing some further experimenting with the rest of the loaf. Saturday, I'll make about half of it into garlic toast, if I can figure out the right way to do it, and Sunday, I'll make the rest into French toast. Yum! Sausage bread should be a good fit for those.
