Bread with cheese and sausage 50:50

Category: Yeast bread
Bread with cheese and sausage 50:50

Ingredients

Wheat flour 200 g
Whole wheat flour 200 g
Water 260 ml
Salt 1 2/3 tsp
Sugar 1 2/3 st. l.
Rast. oil 1 2/3 st. l.
Dry yeast 1 tsp
Raw smoked sausage (dispenser) 2 tbsp. l.
(about 30 g)
Cheese (not in the dispenser) 2 tbsp. l.
(more is possible)
Grind. garlic 1 tbsp. l.

Cooking method

  • Flour with bran can be replaced with regular flour, that is, take twice as much of it. Cut the sausage into small cubes. Grate cheese (better cut into cubes too).
  • I tasted the garlic both dry and fresh. I did not feel the difference. I also poured it into the dispenser and right along with all the components. There was no difference either.
  • The raw smoked sausage is needed. Because from the other there will be no such aroma, which permeates all the bread. Moreover, very little of it is needed) I take Asian sausage. and cut a piece 1.5 cm thick. It's about 30 g and cut it into small cubes.
  • These are the proportions for a loaf of L. But it goes up the whole bucket. If you need other proportions, then they are in the recipes for Panas. Page 253 on page 27 https://Mcooker-enn.tomathouse.com/im...ic/SD-253_recipes_add.pdf
  • Bread with cheese and sausage 50:50
  • Bread with cheese and sausage 50:50


Dance
Yesterday I baked bread according to this recipe, with minor adjustments: instead of water I took milk, sausages (Krakow) and cheese, I added almost twice as much, I also added spices like to pizza and dill. Rose very well, unusually fragrant and delicious! I recommend everyone to try it!

With cheese and sausage.jpg
Bread with cheese and sausage 50:50
With cheese and sausage cutaway.jpg
Bread with cheese and sausage 50:50
ValVe
Made something like milk, with ham, cheese, garlic and dill.

Milk 320 ml.
Cheese 1 cup (340 ml)
Half a glass of ham
Garlic 1 large prong
I don't know how much dill, with ham and garlic together a complete dispenser.
The rest is the same as in the simple white bread recipe - a medium loaf.

There is a slight ham flavor

valve's ham and cheese bread.jpg
Bread with cheese and sausage 50:50
valve's ham and cheese bread closeup.jpg
Bread with cheese and sausage 50:50
Zhorzhevna
And I baked this bread. I just had to add 2 tbsp. l. topped with flour.
The bread rose well. and everyone at home liked the taste. The granddaughter said: "What good bread and sausage you shouldn't put on top!"

Op.jpg
Bread with cheese and sausage 50:50
YurYur
Thanks a lot for the recipe !!!
It turned out to be very aromatic and tasty. Only I added more sausage and cheese, and added a little dry garlic.

Slightly refining my recipe:

- water - 250 g.
- olive oil - 1 tablespoon (one and a half can)
- premium wheat flour - 450 g.
- sugar - one and a half teaspoon
- salt - two teaspoons
- garlic salt - a pinch (and generally optional)
- dry yeast - one and a half teaspoons

* * *
- uncooked smoked sausage - 75-80 grams
- hard cheese - 75-80 grams

Bread maker Kenwood 250
program 4.
Time for baking three and a half hours.
recipe for 750 grams
I put the products in the order indicated above.
Sausage and cheese were added after the signal of the bread machine, 17 minutes after the start of the kneading.
The aroma put the whole family on the ears ... but the taste did not let the loaf survive until tomorrow


kolbasa sir hleb-mmm.jpg
Bread with cheese and sausage 50:50
YurYur
And another cutaway photo

IMG_0068-mmm.jpg
Bread with cheese and sausage 50:50
Korata
wow .. you still have the cheese intact? I've ground it .. and there is a taste, but you can't see it. Which one did you use?
YurYur
There is probably nothing more pleasant than getting a flattering review from the author of the recipe
I made from hard cheeses and cut into small cubes, like sausage. The mass was transferred into a homogeneous mass and added to the dough after the stove signal.This happened 17 minutes after the start of the process during kneading the dough. I just poured the cheese and sausage mass onto the formed bun and closed the lid.
So it turned out such beauty + yummy + aroma)))
I am guided by my Kenwood 250 bread maker.
Thanks again for the recipe !!! It only tastes better if you add just more cheese and sausage. And garlic on your own
Mams
I baked some bread! Have not tried it yet, but the smell ... I uploaded the photos to the gallery, and I'll show you how they appear.

Baking in the basic mode "with raisins", size - medium. Instead of sausage - finely chopped "Pivchiki" - these are long, thin, like a pencil - s / c sausages. Cheese - madrigal, cubed (parmesan). I poured a little garlic salt. Additives - full dispenser. One piece of cheese fell behind the bucket, it smelled good of burnt parmesan, but not for long. Cleaned up - everything is in order.

I could not resist, I ate a piece right now - delicious, not to tell! Smack of sausage + cheese, a slight smell of garlic ... I'm afraid tomorrow this bread will leave with my husband for work ... I did the right thing by trying

And, I forgot, the weight of the finished bread is 950 grams.

Thanks again!

Photos bread.

06.jpg
Bread with cheese and sausage 50:50
07.jpg
Bread with cheese and sausage 50:50
YurYur
With coffee, this is a really gorgeous breakfast
My all got hooked on this bread. A kind of pizza
in the form of a loaf
Today I'll try to make an onion. I change periodically
so that the taste does not get tired.
But this recipe is definitely among the favorites.
sasha_rast
She also baked such bread .. I liked it, such a sausage ...

But !! I poured pieces of sausage into the dispenser, and as a result, for some reason they did not interfere with the dough - they clustered around the edges of the bun ... I had to take the dough in my hands and stir in the sausage ...
Maybe someone knows what the mistake is. Why don't the ingredients from the dispenser interfere with the dough ?? Has anyone had this ??
Korata
Quote: Eteri

She also baked such bread .. I liked it, such a sausage ...

But !! I poured pieces of sausage into the dispenser, and as a result, for some reason they did not interfere with the dough - they clustered around the edges of the bun ... I had to take the dough in my hands and stir in the sausage ...
Maybe someone knows what the mistake is. Why don't the ingredients from the dispenser interfere with the dough ?? Has anyone had this ??
mmm .... maybe your sausage stuck to the dispenser ??? and got enough sleep after all the mixes? ... everything should be kneaded normally ... try to add a little flour to the bottom of the dispenser next time. The rash occurs 15 minutes after the start of the kneading. And then it kneads for a long time. Therefore, everything must be kneaded. Or ... you have a very tough dough. The sausage falls into the corners and then no longer "picks up" the dough. Next time, look after the batch.
YurYur
I sometimes have such difficulties when making bread with olives. They don't even want to fit into the dough when dried. Then, during kneading, I straighten the bun with a silicone spatula and it picks up the pieces. There were no problems with sausage and cheese. I made a mixture of both together and then pledged. Perhaps the sausage is too greasy and slips on a tight bun.
Adding flour helps. Good luck!
Mams
Eteri, maybe the sausage was cut too large? Or is it really fat? Korata is absolutely correct in his advice, look behind the bun, it looks like there is little liquid ...
sasha_rast
Korata, Santafe, Mams thanks

Quote: Korata

maybe you have a sausage stuck to the dispenser ??? and got enough sleep after all the mixes? ...
By the way - maybe - I didn't check it, I came later when the batch was over ..

Quote: Santafe

Perhaps the sausage is too greasy and slips on a tight bun.
Adding flour helps.

Maybe too .. Now I will add flour ...

Quote: Mams

maybe the sausage was cut too large?

My pieces were not very small ... And this greatly influences, I wonder? If it is strong, then this is probably the most likely reason ...

As for the kolobok - it seems to me that it is not a cool ball .. Although I have not enough experience, of course ...
Sveta
Thanks for the recipe!
The bread is excellent.I changed the recipe a little: I replaced the air with milk + added 1.5 tablespoons of milk powder, added 2 teaspoons of dry herbs (Italian herbs - Camis), put a glass of cheese, there was no sausage - I will put it next time.
Bread with cheese and sausage 50:50
In the photo, the bread is a little uneven - I cut it hot. During baking, the bread rose to the end of the bucket, although the food was laid at the rate of 350 grams of flour.
#
Rustic stove
Quote: Eteri

She also baked such bread .. I liked it, such a sausage ...

But !! I poured pieces of sausage into the dispenser, and as a result, for some reason they did not interfere with the dough - they clustered around the edges of the bun ... I had to take the dough in my hands and stir in the sausage ...
Maybe someone knows what the mistake is. Why don't the ingredients from the dispenser interfere with the dough ?? Has anyone had this ??

Was the dough soft? not too cool?
I also made this bread today, raw smoked. sausage and hard cheese - I put a full dispenser, I was afraid that the sausage would not interfere with the dough, I watched the kneading, but everything worked out great.
The smell of this bread is of course SOMETHING! I baked as a gift to my brother, so under the pretext "you don't have a bread knife" I cut the whole loaf for him and stole a piece for myself)))
Om-Nom-nom
LuckyAngel
Today I also tried this recipe, but replaced the bran flour with rye flour. Size L, it turned out like this baby, delicious
🔗 🔗

Korata
Quote: LuckyAngel

Today I also tried this recipe, but replaced the bran flour with rye flour.
Try not to replace the next time, but to take a double portion of wheat .. it will be a class of the word))
kipitka
Quote: Santafe

* * *
-Bread maker Kenwood 250
program 4.
Time for baking three and a half hours.
recipe for 750 grams
baked bread yesterday. Everything is good. Only it turns out program 4 in Kenwood 250 and 350 do not match. I set the basic mode (program 1), because program 4 is fast, there is about 3 hours, no more.
valdis
Bread Maker KENWOOD BM300. I tried it for the first time with boiled-smoked sausage "Krakovskaya" after the signal - ground it into minced meat, but the taste is really great.
The second time I took cold smoked sausage - and the taste and appearance are wonderful. In addition, at the very end, sprinkled with crushed (not ground) coriander - the taste has improved even more.
Lenusya
Yesterday we baked bread with raw smoked sausage and cheese - super, the taste and smell are wonderful. Thank you
Snezhana
Quote: Dance

Yesterday I baked bread according to this recipe, with minor adjustments: instead of water, I took milk,
Please tell me how much milk, the same amount of water?

Quote: ValVe

Milk 320 ml.
and how much flour? and everything else ...
I want to make this bread with milk .. Yesterday I made mustard with milk - BOMB !!! I think this one in milk will also be much tastier
Rustic stove
Quote: Snezhana

and how much flour? and everything else ...

Snezhana,
read answer # 2 from this thread to the end. You quoted the first line, and apparently did not finish the rest.

Also, the complete recipe is given in the very first post of this thread.
Snezhana
I read everything carefully, just the other day I was baking mustard-milk bread and there, for 300 ml of milk, 450 UAH of flour, but here it turns out 600 UAH of flour for 260 ml of milk (if all the flour is wheat)? That is why I ask again ...
Ta_pa
I baked according to this recipe, but without sausage, but with cheese and sesame seeds. The bread was baked, but because of the cheese it rose a little, although it shouldn't have been - only 500 g :)
Bread with cheese and sausage 50:50
Mams
Ta-ra, in general, it is strange that it did not rise better. Usually rises very well with cheese. Maybe there was a lot of cheese?
Ta_pa
Mams, probably, I chose the wrong regime - I baked on the program "French bread"
Lazareva Anastasia
we also ventured on such bread went up - super! even higher than my usual bread without additives (I don't count herbs) cheese gives such an effect, did I understand correctly? however, there was not so much cheese - 65 g. It costs, it is cooling ...

Bread with cheese and sausage 50:50
Lazareva Anastasia
oh, the poet's soul could not bear it - she cut the yummy still warm !!!

Bread with cheese and sausage 50:50

Bread with cheese and sausage 50:50
Svetl @ nka
Quote: Santafe

... Bread Maker Kenwood 250
program 4.
Time for baking three and a half hours.
recipe for 750 grams

you wrote program 4. so this is sweet bread.I have such a stove, but I have this program for 750g. 3h 22min I want to bake this bread, but I was confused why the mode is sweet, and not basic 1? tell me.
irinuhka
Only the day before yesterday I bought a stove, at first there were problems with the "kolobok", then it turned out to be ordinary. Today I decided to try it with sausage and cheese according to the recipe from the book for the stove, only I did not find flour with bran, I did everything from an ordinary bakery, I just put it 50 g more, made a medium-sized cheese, put it as for a large one, well, sausage too, even a little more , prescription garlic. It turned out just a fairy tale, I didn’t even expect it, flat, airy, height 18 cm (the usual average above 17 didn’t work), taste and smell are not transferable !!!!!
Misha
I baked this bread with minor changes.
Added 60 grams of corn flour, 15 grams. wheat bran and the rest of wheat flour, a total of 400 gr.
I took fresh yeast 7 gr. ,
warm water 250 ml,
9 gr. salt,
25 grams of olive oil
1.5 tbsp. l. brown sugar
0.5 tsp dry garlic and the same amount of dry dill.
Raw smoked sausages in small cubes 100 gr,
and 120 grams of Parmesan cheese
The bread flew away at the moment, the remaining piece was photographed.

bread 734.jpg
Bread with cheese and sausage 50:50
Luysia
So my turn finally came to this bread.
It's just awful!!!!

I only managed to get the bread out of the HP and take one frame on my mobile phone!
And then he disappeared like in a fairy tale!

Who has not baked such bread yet, hurry up to correct this mistake - very tasty! And the smell, there are simply no words ...

I baked according to the recipe, only the sausages were 120 grams, and the cheese was slightly less. Therefore, I added more yeast - 1.5 tsp. And yet, I baked without garlic - I was afraid that it would rise badly. And flour 400 gr - ordinary, without bran.

When I threw the sausage and cheese into the bun, before that I sprinkled the pieces with flour
(like raisins in Easter cake). I think from this they intervened well in the dough and evenly distributed throughout the entire volume.

Here is the picture left as a keepsake, there is no photo of cut bread, for the reason indicated above!

Thank you Korata for the recipe !!!
And she inspired me to bake this bread Lazareva Anastasia with her indescribable beauty photo !!!

30082008-1.jpg
Bread with cheese and sausage 50:50
kava
I was also tempted by this bread. I used kefir as a liquid. I put in more sausages and cheese than according to the recipe, but added not according to the beeper, but immediately - as a result of which beautiful cheese windows and sausage mince were obtained in the finished product. She took dry garlic, poured in half a spoon, but in my opinion, this is too much. Although his presence was not felt very strongly in the cooled bread, but during the cooking process, as my husband said: "all the moths in the apartment have already died." The climb is just great !!!
At work, as colleagues put it, my "pizza" was reduced in five minutes. My husband took the rest half for lunch, so she didn't have time to take a picture in a section.
Thanks to the author for the recipe - we will continue to bake this bread!

P1030991.jpg
Bread with cheese and sausage 50:50
Lelia
Tell me, pzht, what is the composition of the "Provencal herbs from Camis" seasoning, what herbs are you interested in and in what proportion, maybe the composition on the package is indicated? I have a lot of dried herbs separately, I want to try "Provencal herbs" myself.
Lelia
I found it here:
composition No. 1:
Camis

rosemary,
basil,
thyme,
sage,
peppermint,
garden savory,
oregano,
marjoram.

composition No. 2:
basis "Herbes de Provence":

rosemary
garden savory
marjoram
thyme
Basil, sage, lavender can be added to them if desired.
The ratio is not known.

I wonder if you can replace rosemary and thyme with fresh?
yfnrf
Please tell me on what mode to bake, and the toy baked on "French", which is not very harsh, thanks in advance.
kava
I bake on basic - 3 hours 18 minutes.
Lyba
Thanks to the author for the recipe, the bread is super! I, too, like some, took milk and ham. Very very tasty bread, rose well. Inferno in basic mode
Sherik
we also took a sample of this bread.the first time I added the sausage with cheese on a signal, and the sausage was not very well distributed over the kolobok (it was 70 grams), the second time I put it with a timer and added right away, it mixed well, but the cheese melted all over. And the bread is very tasty, the first time we ate after the skating rink, went with a bang after the walk !!!!!!!!!!! Thanks for the recipe!
YurYur
Quote: Svetl @ nka

you wrote program 4. so this is sweet bread. I have such a stove, but I have this program for 750g. 3h 22min I want to bake this bread, but I was confused why the mode is sweet, and not basic 1? tell me.

I apologize for answering only six months later, but I just haven't appeared on the site for a long time, and today, after reading your question, it's still late, but I answer.

Do not be embarrassed by mode 4, because the "sweetness" depends on the ingredients, and if you put sausage and cheese instead of raisins, dried apricots, etc., you get the same bread.
A counter in a reminder after 15-17 minutes to add an additive to the dough.
Good luck!

NataliaK
Many thanks to the author!
I baked some bread. Beautiful, tasty, unusual. Got up well. I made 8 g with pressed Lvovskiye yeast, I took 350 g of wheat VS + 50 g semolina, ham and Dutch hard cheese, by eye, but more than 70 g each. Sorry I can't insert a photo. No technical specifications. But the fact that I will still bake such bread is without a doubt! Thank you.
I added more flour than in the recipe. while baking ...
......................
I was completely satisfied with the taste and smell and appearance. They ate everything! I also added 1/2 tsp. spices for pizza.
Anuta71
baked such bread yesterday. The bread was a success, it turned out beautiful. The smell was breathtaking throughout the apartment. And the taste slightly disappointed (me, my husband really liked it). It's good that I put in more sausage and cheese. The cheese is almost imperceptible. I expected a more pronounced taste of additives in general. But not bad. Then I will bake it too (my husband liked it :-)

Which cheese is better to use? So that it can be felt. I've probably made a mistake. Added Oltermani, and it is very soft in taste.
I took the usual "Russian", it was not strong there and was not felt. And the taste and smell came mainly from the spices!
Mouli
I baked this bread today, but I only took wheat flour. And I also found a spice called ,, Zazyki ,, .. added a pinch for flavor. Sausages were not made at home only with Russian cheese. It turned out to be fragrant tasty bread ... ideal for sandwiches, and you can do without anything at all ... also yum, yum. True, it did not rise very much .. according to other recipes, it’s better to rise bread ...
I also did it only from wheat - it rose very well!
KsunyNov
Korata thanks for the recipe, very tasty bread turned out
I really did it from wheat flour, Parmesan cheese, raw smoked sausage, I really don't remember the name of the cheese and I put more sausages than in the recipe, but I rubbed only two cloves of garlic

Bread with cheese and sausage 50:50

Bread with cheese and sausage 50:50
Maria Zorievna
I made this bread for two days in a row. Both times exactly according to the recipe, but made small changes:
the first time I baked with s / k balyk - finely cut and dried in a hot pan - removed the excess liquid. I added spices to the dough, + garlic powder, + a pinch of nutmeg.
The second time I baked it with finely chopped smoked cheese ("pigtail") and + a little Parmesan. No garlic.
Both times came out very tasty. The middle is porous, when pressed, the bread returns to its original position.
Thanks for the recipe!

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