Savory Rosemary Braid

Name: Savory Rosemary Braid
Prep time: 2 h 30 min
Cook time: 25 min
Total time: 2 h 55 min
Ingredients: 4 oz sausage, finely chopped; 3 oz sweet potato, peeled & finely chopped; 2 Tablespoons rosemary, roughly chopped; 2 Tablespoons honey; 3 1/2 cups all purpose flour; 1 package active dry yeast; 1 teaspoon kosher salt; 2/3 cup water, 105-115 degrees F; 2 eggs, lightly beaten; 1/4 cup olive oil; 1 egg lightly beaten; 1 teaspoon water

Source

The Little Blue Mixer

Prep Time

2 hr 30 min

Cook Time

25 min

Total Time

2 hr 55 min

Ingredients

Serves

Display Units in Metric

Display Mixed Units

4 oz	sausage finely chopped
3 oz	sweet potato peeled & finely chopped
2 Tablespoons	rosemary roughly chopped
2 Tablespoons	honey
3 ¹⁄₂ cups	all purpose flour
1 package	active dry yeast
1 teaspoon	kosher salt
²⁄₃ cup	water 105-115 degrees F
2	eggs lightly beaten
¹⁄₄ cup	olive oil
1	egg lightly beaten
1 teaspoon	water

Peel sweet potato and cut into 1/4 inch cubes. Cook over medium heat with a small amount of olive oil until tender, about 10 minutes.

Cut sausage into 1/4 inch cubes. Cook over medium heat until crispy. Drain excess grease and pat dry.

In a medium skillet, combine sweet potatoes, sausage, rosemary, and honey and cook for 1-2 minutes. Set aside to cool.

In the bowl the stand mixer, add 1 cup of flour, yeast, salt, warm water, 2 eggs, and oil. Start mixing slowly while scraping the sides of the bowl until incorporated. Then beat the mixture for 2-3 minutes on medium high speed.

Stir in the savory filling.

Stir in as much of the remaining flour as possible. Turn the dough out onto a lightly floured surface and knead in any remaining flour. Work the dough for a few minutes until smooth and stretchy. Form into a ball and place in a greased bowl. Lightly grease the top of the dough and cover with cling wrap. Let rise for about an hour or until the dough doubles in size.

Once doubled, punch dough down and turn out onto a lightly floured surface. Evenly divide the dough in three portions. Cover with cling wrap and let sit on the counter for about 10 minutes.

Shape each portion into a rope, about 15-16 inches long. Place the three ropes parallel to each other on a parchment lined baking sheet and gently tuck one end of the braid together. First, move the right hand rope across the middle, so that it becomes the middle rope. Next, move the left hand rope across the middle, so that it becomes the middle rope. Continue until the entire loaf is braided. Tuck the bottom end of the braid together, cover, and let rise in a warm place until doubled in size, about 45 minutes.

Whisk together 1 egg and 1 teaspoon water. Brush the braid with egg wash and bake for 25 minutes at 350 degrees or until golden on top and hollow sounding when tapped.

Let cool and enjoy!

Peel sweet potato and cut into 1/4 inch cubes. Cook over medium heat with a small amount of olive oil until tender, about 10 minutes.
Cut sausage into 1/4 inch cubes. Cook over medium heat until crispy. Drain excess grease and pat dry.
In a medium skillet, combine sweet potatoes, sausage, rosemary, and honey and cook for 1-2 minutes. Set aside to cool.
In the bowl the stand mixer, add 1 cup of flour, yeast, salt, warm water, 2 eggs, and oil. Start mixing slowly while scraping the sides of the bowl until incorporated. Then beat the mixture for 2-3 minutes on medium high speed.
Stir in the savory filling.
Stir in as much of the remaining flour as possible. Turn the dough out onto a lightly floured surface and knead in any remaining flour. Work the dough for a few minutes until smooth and stretchy. Form into a ball and place in a greased bowl. Lightly grease the top of the dough and cover with cling wrap. Let rise for about an hour or until the dough doubles in size.
Once doubled, punch dough down and turn out onto a lightly floured surface. Evenly divide the dough in three portions. Cover with cling wrap and let sit on the counter for about 10 minutes.
Shape each portion into a rope, about 15-16 inches long. Place the three ropes parallel to each other on a parchment lined baking sheet and gently tuck one end of the braid together. First, move the right hand rope across the middle, so that it becomes the middle rope. Next, move the left hand rope across the middle, so that it becomes the middle rope. Continue until the entire loaf is braided. Tuck the bottom end of the braid together, cover, and let rise in a warm place until doubled in size, about 45 minutes.
Whisk together 1 egg and 1 teaspoon water. Brush the braid with egg wash and bake for 25 minutes at 350 degrees or until golden on top and hollow sounding when tapped.
Let cool and enjoy!

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