Sausage-Filled Monkey Bread

Name: Sausage-Filled Monkey Bread
Ingredients: 1 lb smoked kielbasa sausage or 1 1/2 lbs. sweet Italian sausage; 2 (1/4 ounce) envelopes dry yeast; 1 teaspoon brown sugar; 1/4 cup warm water (105 to 115 degrees F.); 1 cup warm milk (105-115 degrees); 1/2 cup warm water (105-115 degrees); 1/2 cup unsalted butter, room temperature (1 stick); 2 tablespoons firmly packed brown sugar; 2 teaspoons salt; 2 eggs; 2 egg yolks; 1 cup rye flour; 5 cups unbleached all-purpose flour (about); For Sage Butter; 10 tablespoons unsalted butter (1 1/4 sticks); 2 tablespoons dried sage, crumbled; 1/4 teaspoon dried coriander

17 ingredients

25 steps

Ingredients

1 lb smoked kielbasa sausage or 1 1/2 lbs. sweet Italian sausage
2 (1/4 ounce) envelopes dry yeast
1 teaspoon brown sugar
1/4 cup warm water (105 to 115 degrees F.)
1 cup warm milk (105-115 degrees)
1/2 cup warm water (105-115 degrees)
1/2 cup unsalted butter, room temperature (1 stick)
2 tablespoons firmly packed brown sugar
2 teaspoons salt
2 eggs
2 egg yolks
1 cup rye flour
5 cups unbleached all-purpose flour (about)
For Sage Butter
10 tablespoons unsalted butter (1 1/4 sticks)
2 tablespoons dried sage, crumbled
1/4 teaspoon dried coriander

Directions

1

Simmer sausage in water to cover until cooked through, about 10 minutes.
2

Drain; let cool and cut into 1/2-inch slices.
3

Sprinkle yeast and 1 teaspoon brown sugar in small bowl; let disolve, then stir to blend.
4

Let stand until foamy, about 5 minutes.
5

Combine yeast,milk,1/2 cup water, butter, 2 tablespoons sugar and salt in bowl of heavy-duty (stand) electric mixer (dough can also be made by hand).
6

Using dough hook, mix until smooth.
7

Blend in eggs and yolks, then rye flour.
8

Add enough all purpose flour, 1 cup at a time, to form dough that pulls away from sides of bowl.
9

Mix until elastic, adding more all purpose flour if very sticky, about 10 minutes.
10

Butter large bowl; add dough, turning to coat all sides.
11

Cover bowl with plastic wrap and kitchen towel.
12

Let dough rise in warm draft-free area until doubled in volumn, about 1 hour.
13

Punch dough down; knead on lightly floured surface until smooth and elastic, 2 to 3 minutes.
14

Cover bowl and let rest 10 minutes.
15

For Sage Butter:.
16

Cook butter with sage and corriander in heavy small saucepan over low heat until butter melts; let cool for 10 minutes.
17

Generously butter 10-inch tube pan or nonstick bundt pan.
18

Pinch off walnut-sized piece of dough.
19

Poke slice of sausage in center; pinch ends to seal.dip into sage butter and place seam side up in prepared pan.
20

Repeat with remaining dough and sausage, arranging in pan in loose layers.
21

Brush any remaining butter over top.
22

Tent pan loosely with foil; let stand in warm draft-free area until bread just reaches top of baking pan, about 30 minutes.
23

Preheat oven to 375 degrees.
24

Set pan on rimmed baking sheet and bake until bread sounds hollow when tapped on top, covering loosely with foil if browning too quickly, about 1 hour.
25

Invert bread onto rack; serve warm.