Rating: 4 stars
45 Ratings
  • 5 star values: 21
  • 4 star values: 10
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 5

This fun and hearty pull-apart bread is prime game-day food.

Source: Better Homes and Gardens

Gallery

Credit: Andy Lyons

Recipe Summary test

prep:
30 mins
rise:
1 hr
bake:
35 mins
cool:
5 mins
total:
1 hr 70 mins
Servings:
16
Yield:
2 loaves
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large skillet cook sausage and onion over medium-high heat until meat is brown, using a wooden spoon to break up meat as it cooks. Drain off fat. Cover and chill sausage mixture until needed.

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  • In a large mixing bowl stir together 1 1/4 cups of the flour, the yeast, and Italian seasoning. In a medium saucepan heat and stir milk, butter, sugar, and salt just until warm (120°F to 130°F) and butter almost melts. Add milk mixture to flour mixture; add egg. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.

  • Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover and let rise in a warm place until double in size (about 1 hour).

  • Punch dough down. Turn out onto a lightly floured surface. Divide dough in thirds. Cover and let rest for 10 minutes. Meanwhile, preheat oven to 350°F. Line two 9x5x3-inch loaf pans with parchment paper; set aside. In a medium bowl combine sausage mixture, fontina cheese, mozzarella cheese, and Parmesan cheese; set aside.

  • Roll each portion of dough into a 30-inch-long rope. Cut ropes into 1-inch pieces. Divide one-third of the pieces between the prepared loaf pans. Divide one-third of the cheese mixture between pans. Repeat layers two more times.

  • Bake for 35 to 40 minutes or until golden. Cool in pans on wire racks for 5 minutes. Remove loaves from pans; peel off parchment paper. Serve warm with pesto.

Nutrition Facts

365 calories; fat 23g; cholesterol 62mg; saturated fat 10g; carbohydrates 26g; mono fat 5g; poly fat 1g; insoluble fiber 1g; sugars 5g; protein 14g; vitamin a 741.3IU; vitamin c 1.4mg; thiamin 0.3mg; riboflavin 0.3mg; niacin equivalents 2.2mg; vitamin b6 0.1mg; folate 62.5mcg; vitamin b12 0.7mcg; sodium 606mg; potassium 116mg; calcium 222mg; iron 2mg.
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