Recipes

Ingredients:

(3) 1lb. loaves of ready-made bread dough, defrosted.

4 links of Fully Cooked Big Fork Maple & Brown Sugar Bacon Sausage, sliced

5 hardboiled eggs, can be decorated

1 egg, uncooked

Directions:

1. Place a pan or deep cookie sheet filled with warm water into the 200° oven, with a rack above it.
2. Roll each loaf of bread out with your hands on a lightly floured surface to produce (3) 24” L x 1.5” wide segments.
3. Pinch the ends of one side of the segments together.
4. Braid bread segments together while stuffing the bacon sausage chunks in between and underneath the dough.
5. Once fully braided, pinch the loose ends together and wrap them around in a circle to make a ring, and pinch together with the other ends. Place on a large greased cookie sheet or skillet.
6. Insert the hardboiled eggs into creases in the braids.
7. Lightly brush the top of the dough with water.
8. Turn the oven off, and place the dough into the oven to rise for at least 1 hour or until bread has risen about 1”.
9. Whisk 1 egg with 3 TBSP of water in a bowl.
10. Remove dough and water pan from the oven and pre-heat to 350°.
11. Lightly brush the top of the dough with the egg wash. Let sit for one minute and repeat.
12. Once oven had reaches 350°, bake the dough for 25 minutes turning once.
13. Cover the top of the bread with aluminum to prevent burning the top and continue to cook for an additional 10 minutes.
14. Remove bread from pan and allow to cool on a rack.

4 links of Big Fork Fully Cooked Maple & Brown Sugar

3 cups all-purpose flour

3 tablespoons white sugar

3 teaspoons baking powder

1 ½ teaspoons baking soda

¾ teaspoon salt

3 cups buttermilk

½ cup milk

3 eggs

1/3 cup butter, melted

1. Slice the sausage into thin slices.
2. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
3. Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it’s ready!
4. Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it’s just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Add a small handful of sausage directly to the batter. Once you start to see bubbles it’s time to flip.  Brown on both sides and serve hot.