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Sabtu, Desember 9, 2023

Yummy bread this day – Sausage Bread by Bunda Aim’s Kitchen

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Yiihhaaaa… Early in the morning, kneading the dough is so much fun! Waving hands in exercise …

“Sausage Bread” Sausage Bread by Bunda Aim’s Kitchen


  • 500 gr All-Purpose Flour (Terigu Cakra)
  • 3 tbsp Sugar 1
  • tbsp Milk powder
  • 1 sachet Sweetened Condensed Milk (Skm) mixed with about 50 ml of water
  • 1 Egg
  • 1/2 sachet Active Dry Yeast (Ragi)
  • 1 tsp Dough Softener
  • 1 tsp Bread Improver A pinch of Salt
  • 2 tbsp Blueband Cake and Cookie (margarine)
  • 1 tbsp Cooking Oil Water roux
  • 2 tbsp diluted All-Purpose Flour (terigu peres)
  • 1 cup Water

How to make Sausage Bread

  • Stir over low heat until it gets warm, remove it while stirring, the appearance is still white but already thick.
  • Let it cool… then put it in the refrigerator.
  • Mix all the ingredients except for salt and margarine.
  • Knead until partially smooth, then add margarine and salt, continue kneading until smooth… Let it rest until it doubles in size.

If you want it faster, place it on top of a rice cooker and cover it with a cloth. After 30 minutes, punch the dough lightly and divide it.

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  • Shape according to your preference, in this case, it’s braided, then place sausages on it.
  • Proof for 1 hour in a non-preheated oven, take it out, spray with mayonnaise and tomato sauce, sprinkle grated cheese and oregano, bake at 190°C.

Good luck, mom’s From Brother Aim’s packed lunch.

How do I know if the dough has doubled in size during proofing?

You can check by poking your finger into the dough. If the indentation remains and doesn’t spring back, the dough has doubled.

Can I use instant yeast instead of active dry yeast?

Yes, you can use instant yeast as a substitute, but remember to adjust the amount accordingly (usually about 25% less than active dry yeast).

What is the purpose of the dough softener and bread improver?

The dough softener helps improve the texture and softness of the bread, while the bread improver enhances the dough’s elasticity and volume.

Can I use butter instead of margarine?

Yes, you can use butter as a substitute for margarine, but it might slightly affect the flavor of the bread.

How long should I knead the dough?

Knead the dough until it becomes smooth and elastic. This usually takes about 10-15 minutes by hand or 6-8 minutes with a stand mixer.

Is water roux necessary for this recipe?

Water roux (tangzhong) helps make the bread softer and more tender, but it is not mandatory. You can omit it if you prefer.

Can I add other fillings instead of sausages?

Absolutely! You can experiment with various fillings like cheese, vegetables, or even sweet fillings like chocolate or fruit preserves.

How should I store the finished bread?

Once the bread cools completely, store it in an airtight container or plastic bag to maintain its freshness. Keep it at room temperature for a day or two, or freeze it for longer storage.

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can use whole wheat flour, but it might result in a denser texture. You may need to adjust the liquid amount and proofing time accordingly.

Can I use this recipe to make rolls or buns instead of a loaf?

Absolutely! You can shape the dough into rolls or buns instead of a loaf, adjust the baking time accordingly.

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