The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Summer sausage

STUinlouisa's picture
STUinlouisa

Summer sausage

Has anyone tried incorporating summer sausage into bread? I picked up some during a recent visit to the Amana Colony a series of small towns founded in Iowa as a religious coop by German immigrants, it is not Amish. The smokehouse has been in continuous operation for more than 150 years and makes excellent products in the old fashion way. Also where Amana appliances originated.

Isand66's picture
Isand66

I've made sausage bread before, but it's been a while.  I remember I added some sharp cheese which compliments the sausage.

Good luck and let us know how it turns out!

STUinlouisa's picture
STUinlouisa

Cheese is in the plan also. The dough is fermenting now. 

tom scott's picture
tom scott

If you add cheese and sausage (both salty) do you make an adjustment and, if so, how do you do it?

STUinlouisa's picture
STUinlouisa

I cut the salt in the dough from the usual 2% to 1.5%. I also fermented the dough without the sausage and cheese then flattened it scattered the sausage and cheese and rolled into a log and proofed. It's about to go into the oven, will let you know how it turns out.

dabrownman's picture
dabrownman

recently - really pull apart rolls but the wine killed off the wee beasties and it didn't rise.  So yes and no!

MonkeyDaddy's picture
MonkeyDaddy

what killed off the yeast?

Do you think it was the alcohol content of the wine, or perhaps some kind of enzymatic activity?  I've made a recipe that uses beer a couple times and it has risen with no trouble, but it uses commercial yeast.

I wonder if you were to heat the wine for a few minutes and flame it to burn off the alcohol might help.  If you experiment with this further please let us know what happens.  :-)

     --Mike

Mini Oven's picture
Mini Oven

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