Sausage, Herb, & Onion Bread

This bread machine loaf is loaded with Italian sausage, sauteed onion, four Italian herbs, Parmesan, and a touch of bran for texture. Every slice has little pockets of seasoned sausage scattered through a soft, herbed crumb.

The sausage and onion get cooked and cooled before going into the machine. This is a step you can’t skip. Raw sausage would throw off the dough hydration and leave greasy, undercooked meat in the center of the loaf.

Rosemary, thyme, basil, and oregano make it smell like a pizzeria while it bakes. The Parmesan adds a salty, savory depth to the crust that makes this bread hard to stop slicing.

Pro Tips

• Let the cooked sausage mixture cool completely before adding to the bread machine. Hot ingredients kill the yeast and the loaf won’t rise.
• Break the sausage into small pieces while cooking. Large chunks create weak spots in the bread structure that can cause it to collapse.
• Bring all ingredients to room temperature before loading the machine. Cold ingredients slow down the yeast and result in a denser loaf.

Variations

• Use hot Italian sausage for a spicy version with a kick.
• Add roasted garlic cloves to the sausage mixture for more depth.
• Slice thick and toast under the broiler with melted mozzarella for a quick pizza bread.