Recipes and Cooking Cheesy Sausage Bread 3.9 (45) 2 Reviews This fun and hearty pull-apart bread is prime game-day food. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 17, 2014 Print Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 30 mins Rise Time: 60 mins Bake Time: 35 mins Cool Time: 5 mins Total Time: 2 hrs 10 mins Servings: 16 Yield: 2 loaves Jump to Nutrition Facts Ingredients 8 ounce bulk Italian sausage ¼ cup finely chopped onion 3 ¼ - 3 ¾ cup all-purpose flour 1 package active dry yeast 2 teaspoon dried Italian seasoning, crushed 1 cup milk ⅓ cup butter ¼ cup sugar ¾ teaspoon salt 1 egg 1 ½ cup shredded fontina cheese (6 ounces) 1 ½ cup shredded mozzarella cheese (6 ounces) ½ cup finely shredded Parmesan cheese (2 ounces) 1 cup basil pesto Directions 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. 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. Print Nutrition Facts (per serving) 365 Calories 23g Fat 26g Carbs 14g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 365 % Daily Value * Total Fat 23g 29% Saturated Fat 10g 50% Cholesterol 62mg 21% Sodium 606mg 26% Total Carbohydrate 26g 9% Total Sugars 5g Protein 14g Vitamin C 1.4mg 7% Calcium 222mg 17% Iron 2mg 11% Potassium 116mg 2% Folate, total 62.5mcg Vitamin B-12 0.7mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.