APRICOT AND SAUSAGE TEAR AND SHARE BREAD

Ingredients

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DOUGH

• 2/3 Cup Warm Milk
  • Warm to the touch
• 1 Tablespoon Sugar
• 1Packet Active Dry Yeast
• 3 1/4 Cup Flour
• 1/4 Cup Butter
  • Melted
• 2 Eggs
• 1 Teaspoon Salt
• 1 Tablespoon Water
  • As Needed

• 1 Tablespoon Oil

FILLING

• 3/4 Cup Sausage
  • Cooked, cooled and Crumbled
• 1/4 Cup Butter
  • Softened
• 1/2 Cup Apricot Jam
• 1/3 Cup Mild Cheddar
  • Shredded
• 1 Egg
• 1 Tablespoon Water

Directions

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DOUGH

1. Combine the heated milk, sugar and yeast in the bowl of a stand mixer. Let the yeast activate until foamy (approximately 10 minutes).
2. Using the paddle attachment, beat in 1 cup of flour.
3. Beating the mixture between each addition, add the melted butter, 1/2 cup of flour, eggs and salt.
4. Switch to the dough hook attachment and add 1 1/4 cup flour and mix the dough until it pulls away from the side of the bowl (approximately 10 minutes). Add up to 1 tablespoon of water if the dough looks dry.
5. Grease a large bowl with olive oil and transfer the dough. Cover with tea towel and leave in a warm place to rise until doubled in size (approximately an hour).
6. Cook the sausage and break into a crumble. Set aside to cool.

FILL AND FORM

1. Heat the oven to 350 degrees and cut a piece of parchment paper to size for the baking sheet.
2. Divide the risen dough into four equal balls. One at a time, roll out each ball into a 10 inch circle (use a 9-inch cake pan to get the size close). Lay this dough on top of the parchment paper.
3. Spread half of the softened butter onto the dough and then spread half of the apricot jam on top.
4. Roll out the next dough ball and lay on top of the first. Sprinkle the sausage and cheese on top, leave the edge clean for sealing.
5. Roll out the next dough ball and lay on top of the sausage and cheese. Spread the remaining butter and apricot jam on top.
6. Roll the final dough ball and lay on top. Lightly press the layers together.
7. Press the cake pan on top to get a 9″ circle indentation. Use this as a guide to trim and remove excess dough.
8. Using a 1 cup measuring cup, make a circular indentation in the center of the dough.
9. Starting at that indentation and working your way to the edge, cut the dough into 16 segments.
10. Working in pairs, twist two segments away from each other twice and then pinch the center seams together to seal. Repeat until you have 8 pairs.

BAKE

1. Transfer the dough on the parchment paper to the cookie sheet..
2. Whisk together the egg and water and brush the surface of the dough.
3. Bake uncovered for 20 minutes. If it starts to brown, make a tin foil hat.

Notes:
Really easy way to make a beautiful presentation. I tried to make a vegetarian version using basil paste, goat cheese, sun-dried tomatoes and pine nuts in place of the sausage and cheddar cheese. It turned out a little dry. I think it needed a meltier cheese and then is would be delicious.