Sausage-filled Monkey Bread

Total Time: 1 hr 50 mins Preparation Time: 40 mins Cook Time: 1 hr 10 mins

Ingredients

• 1 lb smoked kielbasa sausage or 1 1/2 lbs. sweet italian sausage
• 2 (1/4 ounce) envelopes dry yeast
• 1 teaspoon brown sugar
• 1/4 cup warm water (105 to 115 degrees f.)
• 1 cup warm milk (105-115 degrees)
• 1/2 cup warm water (105-115 degrees)
• 1/2 cup unsalted butter, room temperature (1 stick)
• 2 tablespoons firmly packed brown sugar
• 2 teaspoons salt
• 2 eggs
• 2 egg yolks
• 1 cup rye flour
• 5 cups unbleached all-purpose flour (about)
• 10 tablespoons unsalted butter (1 1/4 sticks)
• 2 tablespoons dried sage, crumbled
• 1/4 teaspoon dried coriander

Recipe

• 1 simmer sausage in water to cover until cooked through, about 10 minutes.
• 2 drain; let cool and cut into 1/2-inch slices.
• 3 sprinkle yeast and 1 teaspoon brown sugar in small bowl; let disolve, then stir to blend.
• 4 let stand until foamy, about 5 minutes.
• 5 combine yeast,milk,1/2 cup water, butter, 2 tablespoons sugar and salt in bowl of heavy-duty (stand) electric mixer (dough can also be made by hand).
• 6 using dough hook, mix until smooth.
• 7 blend in eggs and yolks, then rye flour.
• 8 add enough all purpose flour, 1 cup at a time, to form dough that pulls away from sides of bowl.
• 9 mix until elastic, adding more all purpose flour if very sticky, about 10 minutes.
• 10 butter large bowl; add dough, turning to coat all sides.
• 11 cover bowl with plastic wrap and kitchen towel.
• 12 let dough rise in warm draft-free area until doubled in volumn, about 1 hour.
• 13 punch dough down; knead on lightly floured surface until smooth and elastic, 2 to 3 minutes.
• 14 cover bowl and let rest 10 minutes.
• 15 for sage butter:.
• 16 cook butter with sage and corriander in heavy small saucepan over low heat until butter melts; let cool for 10 minutes.
• 17 generously butter 10-inch tube pan or nonstick bundt pan.
• 18 pinch off walnut-sized piece of dough.
• 19 poke slice of sausage in center; pinch ends to seal.dip into sage butter and place seam side up in prepared pan.
• 20 repeat with remaining dough and sausage, arranging in pan in loose layers.
• 21 brush any remaining butter over top.
• 22 tent pan loosely with foil; let stand in warm draft-free area until bread just reaches top of baking pan, about 30 minutes.
• 23 preheat oven to 375 degrees.
• 24 set pan on rimmed baking sheet and bake until bread sounds hollow when tapped on top, covering loosely with foil if browning too quickly, about 1 hour.
• 25 invert bread onto rack; serve warm.