This homemade Italian sausage-stuffed bread is worth the effort. This recipe makes two loaves; one to snack on when it comes out of the oven and one for guests! Briolata is great for breakfast, lunch or a late night snack with a glass of wine.
Author Homemade Italian Cooking with Cara
2packages dry yeast
2cupswarm water110-115 degrees
5 ½cupsflour plus extra for rolling
2large onions sliced
3lbs.mild Italian sausagecasings removed
2TBcoarse ground black pepper
In the Kitchenaid bowl, add warm water and the yeast. Mix to dissolve. Add sugar and cover for 5 minutes until the yeast blooms. Add oil to yeast mixture and mix.
In another bowl add flour and mix in salt.
Using the dough hook on the Kitchenaid, start adding one cup of flour at a time to the yeast/oil mixture. Once the dough pulls away from the sides of the bowl, let it knead for another 5 minutes. Turn the dough onto a floured board, and knead by hand a few times. Cover the dough with an inverted bowl and let rest 15 minutes.
Pour 1 TB olive oil in a large glass bowl. Place the dough in the oiled bowl, and turn upside down to coat both sides. Cover with towels, and let rise until doubled in a warm place free of draft. Should be about 1-2 hours.
Fry onions in ½ stick butter on medium until soft and slightly caramelized. Set aside to cool.
Crumble sausage into same skillet. Fry with 1 TB olive oil until browned. Drain on paper towels and set aside to cool.
Cut dough in half. Roll one half on a floured board to approximately 14 x 18 inch rectangle. Sprinkle with 1 TB of black pepper. Spread ½ the onions and ½ the sausage over the dough. Carefully roll the dough lengthwise like a jellyroll. Form in a circle, and pinch the ends together. Place seam side down on a greased baking sheet. Cover the bread with a towel and let rise again for 30 minutes. Repeat with the second dough half.
Bake in oven at 400F for 10 minutes, and then reduce heat to 350F for another 30 minutes or until brown.
Cut one piece from one of the loafs to be sure the center is done. If not, put back in oven checking every 5-10 minutes
Eat the first loaf right away while it's warm. Save the second loaf for your guests.
To freeze if needed, let the loaf cool. Wrap tightly in foil. Place in a large ziplock and freeze. You can cut the loaf in two sections if needed. To reheat, let the loaf thaw for 1 hour in the foil on the couner. Loosen the foil, and pllace in a preheated oven for 15 - 20 minutes at 350 degrees or until warm.