Sausage herb & onion bread - breadmaker

Yield: 24 Ounces

Measure Ingredient
6 ounces Italian sausage
1 medium Onions; minced
2¼ teaspoon Yeast
3 cups Bread flour
⅜ cup Wheat bran
1½ tablespoon Sugar
½ tablespoon Salt
1½ tablespoon Parmesan, grated
¾ teaspoon Thyme leaves
¾ teaspoon Rosemary leaves
¾ teaspoon Oregano leaves
¾ teaspoon Basil leaves
1⅛ cup Water; warm


Remove casing from sausage and crumble meat into medium nonstick skillet. Cook over medium heat, stirring to break up sausage, until it begins to render its juices, about 3 minutes. Add onion and cook until sausage is no longer pink and onion softens, about 5 minutes.

Remove from heat and let cool.

Bring all ingredients to room temperature and pour into bakery, in order. Set "baking control" at 10 o'clock. Select "white bread" and push Start.

In hot & humid weather, use ⅛ c less water.

Serve this moist, spicy bread with a crisp green salad or with vegetable soup for a casual apres-ski party. The only other thing you need is beer or a hearty red wine.

Tested in DAK R2D2. Sylvia's comments: MM typos by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@..., moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes

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