Ingredients
2 tablespoons chopped fresh thyme
¼ cup (5 g) chopped fresh parsley
¼ cup (5 g) chopped fresh cilantro
1 cup (16 g) salted butter, melted
2 cups (200 g) grated Parmesan cheese
casings
4 ounces (112 g) fresh Italian sausage links, removed from
¼ cup (60 g) salted butter, melted
1 teaspoon salt
1 tablespoon (10 g) ground toasted fennel seed
2 tablespoons (25 g) sugar
½ cup (70 g) all-purpose flour
2 cups (240 g) bread flour
¾ cup (175 mL) warm water
1 packet (¼ ounce) (7 g) active dry yeast
Step by step
Mix yeast and water in small bowl. Let stand 10 minutes or until frothy.
Combine flours, sugar, fennel and salt in Bowl of KitchenAid® Artisan Stand Mixer. Attach Bowl and Flat Beater to Mixer. Turn to Speed 3 and mix 1 minute or until combined.
Continuing on Speed 3, add yeast mixture and 1/4 cup melted butter; mix until just incorporated. Remove Flat Beater and attach Dough Hook. Turn to Speed 4 and knead 7 minutes. Place dough in large, lightly greased bowl; turn once to grease surface. Cover and let rise in warm place 2 hours or until doubled in size. Wash and dry bowl and beater.
Add sausage, cheese, 1 cup melted butter and herbs to clean Mixer Bowl. Attach Bowl and Flat Beater to Mixer. Turn to Speed 3 and mix 3 minutes or until smooth and glossy.
Punch down dough and shape into several ½-ounce balls. Dip each ball into sausage mixture and arrange between two lightly greased and floured 9x5-inch loaf pans. Arrange balls randomly in pan, layering again with sausage mixture. There should be enough to make a minimum of three layers. Cover and let rise in warm place 45 minutes.
Preheat oven to 350°F. Bake 40 minutes. Remove from pan and cool on wire rack 45 minutes. Wrap and refrigerate leftovers up to 2 days.
Chef’s Tip: Substitute ¼ cup dried Italian herbs for the combination of fresh cilantro, parsley and thyme.