Angie’s Vegan “Pork” Bread

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Angie’s Vegan “Pork” Bread

This recipe was submitted for the #CooksInTheField2015 Recipe Contest by Sandra Sellani from Newport Beach, California. Check out her recipes at 40 Year Old Vegan!

Cook Time:
45
Prep Time:
90
Yield:
4-6

Ingredients

2 cups all-purpose flour
1/2 tsp organic cane sugar
1/2 envelope instant dry yeast
1 tsp kosher salt
1 Tbsp olive oil
3/4 cup water (110 degrees F)
4 Field Roast Italian Sausages
1 24oz jar marinara sauce
1 Tbsp raw sesame seeds
Fresh Basil (optional)

Preparations

Mix 1.5 cups of the flour, sugar, yeast and salt in a mixing bowl. Blend by hand or electronic mixer using a dough hook. Add the warm water and oil, mixing until a dough ball forms. If the dough is too sticky, add more flour 1 tablespoon at a time until it pulls away from the side of the bowl and the ball forms easily.

Coat the inside of a glass bowl with a bit of olive oil. Form the dough into a ball with your hands and rub oil on it. Place in the glass bowl and cover with plastic wrap. Set aside for forty minutes in a location that is warm or room temperature. The dough will double in size.

Remove the field roast sausage links from their plastic wraps. Crumble the sausages with your hands until they are broken down into small pieces, resembling ground meat. Pat the crumbles thoroughly to remove any excess moisture or liquid. Allow to sit at room temperature. Do not use while the mixture is still cold from the refrigerator because it will prevent the dough from rising the second time.

After removing the dough from the bowl, roll it onto a floured table or board. Roll the dough to about 1/8 inch thickness into a rectangular form. The dough should be about 18" x 13" in dimension.

Spread the crumbled, room-temperature Field Roast on the dough evenly, covering as much of the dough's surface as possible, all the way to the ends. Start rolling the dough from the longer side toward the opposite side, just like you would if you were making cinnamon rolls. Keep the roll fairly tight and when you reach the end, seal the edge of the flap onto the long cylinder you have just formed. Then go to the small end of the cylinder and start rolling it inward toward the opposite end. You will be rolling it into a circular loaf of bread. When done, you'll have a round loaf that has a swirl in the middle, like a cinnamon roll!

Lightly rub olive oil onto the dough and put back in the large bowl, covering with a dishcloth for another 40 minutes. Leave in a warm or room-temperature location. It will rise slightly the second time.

Preheat the oven to 375 degrees. Remove the dough from the bowl and place on a cookie sheet. Brush with additional olive oil and sprinkle the sesame seeds on the top. Bake on the middle rack for 40-45 minutes until the top starts to brown. Serve with marinara sauce and enjoy!

Angie’s Vegan “Pork” Bread

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