Serves: 5
Total Calories: 419
Butter an 8 1/2 x 4 1/2 x 2 1/2 loaf pan sprinkle with 1 tablespoon cornmeal. Dissolve yeast in warm water in large mixer bowl. Add buttermilk, flour, sugar, butter, baking powder and salt. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 2 minutes on medium speed. Stir in 1/4 c. cornmeal and 1 c. flour. Turn out onto a well-floured board knead until smooth and elastic, about 5 minutes. Shape into ball and cover. Let rest 5 minutes. Roll dough into rectangle, 16 x 8-inches. Place 2 sausages, end to end, across narrow end of dough. Roll dough, etc. Pinch end of dough into loaf to seal. Flatten ends of loaf with side of hand to seal. Fold ends under loaf towards seam. Place loaf, seam side down, in pan brush with soft butter and sprinkle with cornmeal. Cover and let rise in warm place until double, about 1 hour. Heat oven to 400 degrees. Bake for 35 minutes. Remove from pan cool on wire rack. Wrap and refrigerate. Cut into 1/2-inch slices, butter and toast on griddle. Serve with butter and syrup.
This Breakfast Bread recipe is from the Quick & Easy Breakfast Recipes Cookbook. Download this Cookbook today.
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