I don’t know if you feel the same way or not, but fall has snuck up on me this year. Living in Charleston, we definitely aren’t experiencing cool temperatures yet. But, the high isn’t getting out of the 80s for the next week so that is something! Once the cool weather hits I’m looking forward to some fall baking, and that means bread!

When it comes to the bread world, I’m still learning. I’m no Paul Hollywood! But, this braid makes me feel so accomplished! Braiding is a simple technique that adds personality and flair to your bread and it is sure to impress.

Inside this bread, rosemary, sausage, sweet potato, and honey create an appealing blend of warm, herbal flavors without being overwhelming. I think you are going to like this one!

To begin, chop the sweet potato and sausage into 1/4 inch cubes. Using a small amount of olive oil, cook the sweet potato until it starts to soften and form a golden crust in places, about 10 minutes. In a separate skillet, cook the sausage and until it is nice and crispy. Drain any excess grease and pat the sausage dry. In the skillet, combine the sweet potatoes, sausage, rosemary, and honey and cook for 1-2 minutes.

While the filling is cooling, start mixing the bread dough. In the bowl of your stand mixer, mix together 1 cup of flour, yeast, salt, warm water, 2 eggs, and oil. Start mixing slowly while scraping down the sides of the bowl until incorporated. Then, beat the mixture for about 3 minutes on medium-high speed. Stir in the filling and then start adding in the remaining flour. I used a large sturdy spatula for this part, but you could also use a dough hook on your mixer.

After stirring in as much of the flour as you can, turn the dough out onto a lightly floured surface and knead in any remaining flour. Work the dough for a few minutes until you have a smooth, stretchy dough.

Wash and then grease your mixing bowl and add the dough back in. Lightly grease the top of the dough and cover the bowl tightly with cling wrap. Let it rise somewhere warm for about an hour or until the dough doubles in size. I have found that the microwave is an easy place to let it rise as long as your bowl will fit!

Once doubled, punch the dough down and then turn it out onto a lightly floured surface. Evenly divide the dough into three portions. Cover with cling wrap and let the dough sit on the counter for about 10 minutes. Then, shape each portion into a long rope, about 15-16 inches long. Transfer the dough ropes to a parchment-lined baking sheet to start braiding.

Place the three ropes parallel to each other 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 with this rotation 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.

Once risen, brush the braid with an egg wash and bake for 25 minutes at 350 degrees F or until golden on top and hollow-sounding when tapped. Let the bread cool and enjoy!

One of my goals with this bread was to make it with whatever I had on hand in my pantry and fridge. After a little thinking, I landed on the rosemary, sweet potato, sausage, and honey combo for the filling. I’m honestly so pleased with it.

So, I just wanted to remind you that you have the freedom to be creative with your filling. Use what you have on hand or try something new! Enjoy, and happy fall!

Anna

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Savory Rosemary Braid

Rosemary, sausage, sweet potato, and honey create an appealing blend of warm, herbal flavors in this delicious, braided bread.

Source: thelittlebluemixer.wordpress.com

Course: Breads

Prep Time: 2 hr 30 min

Cook Time: 25 min

Total Time: 2 hr 55 min

Serves:

Ingredients

  • 4 oz sausage finely chopped
  • 3 oz sweet potato peeled & finely chopped
  • 2 Tablespoons rosemary roughly chopped
  • 2 Tablespoons honey
  • 3 12 cups all purpose flour
  • 1 package active dry yeast
  • 1 teaspoon kosher salt
  • 23 cup water 105-115 degrees F
  • 2 eggs lightly beaten
  • 14 cup olive oil
  • 1 egg lightly beaten
  • 1 teaspoon water

Directions

  1. 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.
  2. Cut sausage into 1/4 inch cubes. Cook over medium heat until crispy. Drain excess grease and pat dry.
  3. In a medium skillet, combine sweet potatoes, sausage, rosemary, and honey and cook for 1-2 minutes. Set aside to cool.
  4. 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.
  5. Stir in the savory filling.
  6. 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.
  7. 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.
  8. 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.
  9. Whisk together 1 egg and 1 teaspoon water. Brush the braid with egg wash and bake for 25 minutes or until golden on top and hollow sounding when tapped.
  10. Let cool and enjoy!

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2 Responses

  1. The recipe doesn’t seem to mention an oven temp to bake the loaf at, I would assume it would be 180-200 degrees celsius, (sorry using metric as I am from Australia)

    1. Hi Larry, thanks for asking! I checked with Anna and she said 350 Fahrenheit, so about 175 Celsius. I’ll make sure the post gets updated!

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