Dairy-Free Savory Sausage Bread
Discover the irresistible charm of Dairy-Free Savory Sausage Bread, a perfect combination of tender, homemade bread and a flavorful filling packed with dairy-free sausage, sweet red bell peppers, and aromatic seasonings like fennel and Italian herbs. This recipe offers a delightful twist on traditional stuffed breads, crafted with a simple yeast dough that rises to pillowy perfection. The filling is a savory medley of sautéed vegetables and spiced sausage, creating a hearty, well-balanced flavor encased in a golden crust brushed with an egg wash for added shine. Whether you're serving this warm for a brunch centerpiece or as a crowd-pleasing appetizer, this dairy-free masterpiece is both comforting and impressive. With straightforward preparation and bold, satisfying flavors, it’s destined to become a favorite in your recipe collection.
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Recipe Information
Ingredients
- 3.5 cups all-purpose flour
- 2.25 teaspoons active dry yeast
- 1.5 cups lukewarm water
- 0.25 cup olive oil
- 1 tablespoon sugar
- 1.5 teaspoons salt
- 12 ounces dairy-free sausage
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 0.5 teaspoon fennel seeds
- 0.5 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 medium red bell pepper, chopped
- 1 large egg, for egg wash
- 1 tablespoon water, for egg wash
Instructions
In a large mixing bowl, dissolve 2.25 teaspoons of active dry yeast and 1 tablespoon of sugar in 1.5 cups of lukewarm water. Allow it to sit for about 5 minutes until frothy.
Add 3.5 cups of all-purpose flour, 0.25 cup of olive oil, and 1.5 teaspoons of salt to the yeast mixture. Stir until a dough begins to form.
Knead the dough on a floured surface for about 8-10 minutes until it becomes smooth and elastic.
Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm area for about 1 hour or until it has doubled in size.
In a large skillet over medium heat, cook 12 ounces of dairy-free sausage until browned. Add 1 chopped onion, 2 cloves of minced garlic, 1 medium red bell pepper chopped, 0.5 teaspoon of fennel seeds, 0.5 teaspoon of black pepper, and 1 teaspoon of Italian seasoning. Sauté for about 5-7 minutes until vegetables are tender.
Punch down the dough and roll it out on a floured surface into a large rectangle, approximately 14x9 inches.
Spread the sausage and vegetable mixture evenly over the dough, leaving a 1-inch border around the edges.
Carefully roll up the dough, starting from one of the long edges, to form a loaf. Pinch the seams to seal and tuck the ends under.
Place the loaf seam-side down on a parchment-lined baking sheet.
Beat 1 large egg with 1 tablespoon of water to make an egg wash. Brush the top of the loaf with the egg wash.
Cover the loaf loosely with plastic wrap and let it rise for another 20 minutes.
Preheat the oven to 375°F (190°C).
Bake the loaf for 40-45 minutes until golden brown and the bread sounds hollow when tapped.
Allow to cool slightly before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
2956 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.4 g | 143% | |
| Saturated Fat | 24.7 g | 123% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 5442 mg | 237% | |
| Total Carbohydrate | 372.0 g | 135% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 29.2 g | ||
| Protein | 110.2 g | 220% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 260 mg | 20% | |
| Iron | 29.9 mg | 166% | |
| Potassium | 2085 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
