My pizza dough recipe also makes delicious bread. I have made cheese bread, herb bread and sausage bread from the same dough. The recipe below makes one good loaf. It slices beautifully and guaranteed not to last long.

2-1/2 cups flour
1 tsp sugar
1 tsp salt
2-1/4 tsp instant yeast [2-1/4 tsp = 1 package]
1/4 cup oil
1 cup lukewarm water
1 stick of dry Hungarian sausage, diced

• Place the flour sugar, salt and instant yeast in a large bowl.
• Add the oil and the lukewarm water.
• Mix well.
• Let dough rest for 10 minutes.
• Place dough on a floured board and kneed until elastic.
• Cover dough and let it rise for 1-1/2 hours.
• Punch down.
• Divide dough and shape into a ball.
• Lightly oil the bowl and place the dough inside.
• Turn the dough over to oil both sides and cover with a clean tea towel.
• Place in a warm spot and let the dough rise until doubled.
• Generously grease an 8″ x 5″ bread pan.
• Punch down and roll dough into a 9x 12″ rectangle on a lightly floured board.
• Arrange the diced sausages on the top.
• Roll up the dough tightly in jellyroll fashion.
• Position the final seal on the bottom.
• Seal the ends with the side of hand into a thin strip.
• Fold the sealed ends under with the fingers.
• Place the shaped loaf with seam side down in the prepared bread pan.
• Let the dough rise until doubled.
• Preheat the oven to 400F.
• Bake the bread until golden brown.
• Remove from the oven and place bread on a wire rack to cool.

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!