Sausage and Cheese Braid

This is how you assemble the sausage and cheese braid.

Just out of the oven!

I love cheese.

Sausage and Cheese Braid

Dough:

• 1-1/2 c. water
• 1 t. yeast
• 4 c. flour
• 1 t. salt
• 1/4 olive oil

Filling:

• 1 lb. Italian sausage (or ground beef with Italian seasoning if you don't like sausage)
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1 c. ricotta cheese
• 3 c. Mozzarella cheese

Dough:  Combine water and yeast in mixer bowl. Let proof 5 minutes. Add flour, salt and olive oil. Knead with dough hook, adding more flour as needed until dough pulls away from the side of the bowl. Knead for 5 minutes. Let rise for 20 minutes or so...no need to have poofy dough for this recipe.

Filling: Meanwhile, fry sausage with onion and garlic cloves until completely cooked and vegetables are soft. Drain off grease. Mix in ricotta.

Assembling: Once dough is done divide in half and pat out into two large rectangles. Put half the sausage mixture down the middle of each dough rectangle and then top with 1-1/2 cups cheese on each rectangle. To make the braid (see picture above) cut the sides of the dough just about to the filling in strips that are about 1 inch wide. Starting at one end, cross the strips over one another until you get to the other end.  Crimp ends closed and fold under.  Beat egg and lightly brush over the tops of the braids. Bake at 375 degrees for 25 minutes or until golden brown.  Let cool 5 minutes before cutting. Makes 2 large braids.