Spicy Cheesy Sausage Bread with Korean Chili
Irresistible Aroma of Warm Cheesy Sausage Bread! Making Delicious Sausage Bread with Cheongyang Pepper Sausage
I decided to bake some special cheesy sausage bread for my husband, who can’t stand being hungry for too long. I packed it with thick and slightly spicy Cheongyang pepper sausages, and the combination of savory cheese, sweet ketchup, and the zesty sausage was simply heavenly! My husband praised it as the best snack ever. For children, you can use regular, non-spicy sausages to make a delightful treat for everyone!
Dough- 240g Bread flour (high-gluten flour)
- 5g Instant dry yeast
- 2g Salt
- 24g Sugar
- 55g Egg (about 1 large egg)
- 110ml Milk
- 20g Olive oil
Toppings- 45g Ketchup
- 4 slices Sliced cheese
- 200g Cheongyang pepper flavored sausage
- 1/2 tsp Parsley flakes
- 45g Ketchup
- 4 slices Sliced cheese
- 200g Cheongyang pepper flavored sausage
- 1/2 tsp Parsley flakes
Cooking Instructions
Step 1
Combine all the dough ingredients in a stand mixer: bread flour, instant dry yeast, salt, sugar, egg, milk, and olive oil. Mix until a smooth dough forms. If kneading by hand, place all ingredients in a bowl and mix with a spatula until a cohesive dough forms. Transfer to a work surface and knead by stretching and folding until the dough is smooth and elastic. This might take about 10-15 minutes of vigorous kneading.
Step 2
Shape the dough into a ball and place it in a lightly oiled bowl or a sealed container. Cover with plastic wrap or a damp kitchen towel and let it undergo its first proof in a warm place for 1 hour, or until doubled in size.
Step 3
To check if the dough has finished its first proof, gently poke the surface with a floured finger. If the indentation remains without springing back, the dough is ready.
Step 4
Gently deflate the dough and divide it into 12 equal portions. Shape each portion into a small ball and place them into your baking molds or on a baking sheet. Cover loosely with plastic wrap or a damp kitchen towel and let them rest for a 15-minute “intermediate proof” at room temperature.
Step 5
While the dough is resting, prepare the center for the toppings. Lightly dust the top of each dough ball with flour. Place a rolling pin vertically onto the center of each dough ball and press down firmly to create a circular indentation, forming a well for the toppings.
Step 6
Prepare the cheese: cut each slice of cheese into 3 equal strips. You will have 12 strips in total. Arrange these cheese strips in a circular fashion within the indentation you made on each dough ball.
Step 7
Next, add the ketchup. Squeeze a dollop of ketchup over the cheese on each bread. Adjust the amount according to your preference.
Step 8
Insert the Cheongyang pepper flavored sausage into the center of each bread, pressing it down firmly into the ketchup and cheese. Cover the assembled breads again with plastic wrap or a damp kitchen towel. Allow them to undergo their second proof at room temperature for 1 hour, or until puffy and nearly doubled in size.
Step 9
Preheat your oven to 180°C (350°F). Before baking, gently brush the edges of the dough (avoiding the toppings) with a little milk that is not cold. This will give the crust a beautiful golden sheen. Sprinkle generously with parsley flakes for color and aroma. Bake for 15-17 minutes, or until the bread is golden brown and cooked through. Enjoy your delicious spicy cheesy sausage bread!
