I recently had the opportunity to shoot a spring lookbook for Covet and Lou. Here are a few shot (more coming soon) that gave me a chance to share one of my favorite recipes.
I clipped this out of a magazine in my teens and it’s been a family favorite ever since. Super easy albeit not very healthy but makes a perfect picnic lunch or road trip snack. I’ve substituted the sausage for ground turkey or even prosciutto! Definitely something you can get creative with.
Sausage Cheese Braid
4 1/2 t Active dry yeast
1 1/4 cup warm water
2 T Sugar
1 1/2 t Salt
1 t Italian seasoning
1 Egg
1/4 cup Butter softened
4 – 4 1/2 cups All-purpose flour
1 lb Sausage
1 cup Mozzarella cheese
In large mixing bowl, dissolve yeast in water, add a pinch of the sugar and let proof for 5 minutes. Add sugar, salt, Italian seasoning, egg, butter and 2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured board; knead until smooth and elastic, about 6 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile, cook sausage, drain and set aside to cool. Punch dough down; divide in half. On floured surface, roll each half into a 14″x 12″ rectangle. Cut each one into 3 strips. Evenly distribute sausage and cheese along each strip. Fold together and pinch closed. Seam side down on greased sheet, braid strips together and pinch the ends. Cover and let rise till doubled about 45 mins. Bake at 400 for 20-25 minutes. Cool on wire rack completely. Makes 2 loaves.
Lookbook photos shot by Whitney Neal
awelltraveledwoman.com 
All that food that mother makes is the best, mother is major cook, mother is a supermarket, mother is gourmand, in mothers deft hands food becomes a masterpiece of kitchen kingdom. It’s like a hand made production, just need to mark “mother made” and ratings will rise to the ceiling.
just made this with ground turkey and comte cheese. delicious! on your recipe, is it 2 T sugar above the salt measurement?
oh yes sugar! just edited thank you and so glad you liked it 🙂
Thank you for sharing ! I’ll be getting real creative with this recipe because I’m vegan and will need to make some obvious, but simple, changes by our photos and Blog are so beaitiful.