Cheese Sausage Twist

 I saw a picture of a cheddar twist bread stick that looked interesting, so my mom and I made this version.

Ingredients:

Dough:

• 8 ounces 100% hydration sourdough starter (or 4 more ounces each water and flour)
• 1/2 cup water, warmed to 105°F
• 2.5 teaspoons active dry yeast
• 2 tsp. granulated sugar
• 2 tablespoons powdered milk
• 1 large egg
• ½ cup canola oil
• 9.75 oz. all-purpose flour (assuming you are using sourdough starter)
• 1.25  teaspoons salt

Filling:

• 5 ounces cooked sausage, crumbled
  
• 4 ounces cheddar cheese, shredded
  
• 1 egg, lightly whipped
  

Egg wash:

• 1 large egg
• 1  Tablespoon milk

Instructions:

1. In a stand mixer bowl, combine the sourdough starter, warm water, yeast, powdered milk and sugar. Let sit while the yeast activates and gets foamy, about 5 minutes. 
2. Whisk in the egg and oil for a minute or so.
3. Using dough hook, mix in the flour and salt on low speed until all the flour is mixed in, scraping the bowl as needed. 
4. Increase the speed to medium (4 or 5), knead until a smooth ball forms, about 6 to 8 minutes.
5. Scoop out dough, lightly grease bowl, and return dough to bowl
   
6. Cover bowl with plastic wrap, and let dough rise at room temperature until doubled in size, abour one hour.
7. Mix the cheese and sausage together, then stir in the whipped egg.
   
8. Lightly cover a work surface with cooking spray
9. Divide the dough into 4 pieces.
10. Roll two dough pieces out into a 11 inch circles, at least one on a piece of parchment paper.
    
11. Spread half of the cheese/sausage mix on the circle on parchment.
12. Stack the other circle on top, and lightly seal the outer edge.
    
13. Repeat with the other two dough pieces.
14. To keep from cutting through the center, place a large pill bottom in the center of the dough stack,
    
15. Cut 32 evenly spaced strips from edge to the the spacer. Twist each strip 3 rimes in the same direction.
    
16. Cover each bread with lightly greased plastic wrap. Preheat oven to 400°F with the racks evenly spaced.
17. Let the twists rise at room temperature for about 30 minutes.
    
18. Whisk the egg and milk in a small bowl.  Lightly brush each twist with the egg wash.
19. Place the first pan of rolls in the oven on the lower rack, and bake for 15 to 20 minutes.
20. Cool bread on a wire rack. Serve warm or room temperature.

Carole's Notes:

We liked this! The dough is from https://carolelikesroundfood.blogspot.com/search/label/pogaca%20rolls (or maybe https://carolelikesroundfood.blogspot.com/2020/02/sourdough-star-cheese-bread.html) with a new filling.  The twisting is from https://www.kingarthurbaking.com/recipes/everything-cheddar-pastry-twist-recipe