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  • All Year
  • 20 min
  • Serves 8

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French Citrus Fennel Sea Salt

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Butter Olive Oil

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Provolone and Dried Sausage Quick Bread

This is a great bread to serve with a hearty soup or pasta dish. It’s quick to put together and can be baked on a baking sheet or cast iron/enamel skillet. Recipe by - Tina Zaccardi

Ingredients

  • 2 1/2 cups all purpose flour
  • 1 TBL sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp SOOC French Citrus Fennel Sea Salt
  • 1/2 cup provolone cheese, grated coarsely
  • 1/2 cup dried sweet sausage, diced
  • 1 cup buttermilk
  • 1 large whole egg
  • 3 TBL SOOC Butter Olive Oil

Directions

  • 1. Preheat the oven to 375°.
  • 2. Coat an 8” cast iron skillet with some olive oil or spray an 8” enamel skillet with nonstick cooking spray.
  • 3. In a large bowl whisk together the flour, sugar, baking powder, baking soda, kosher salt and citrus fennel sea salt. Add the cheese and sausage and toss coat with the flour mixture.
  • 4. In a separate bowl whisk together the buttermilk, egg and olive oil.
  • 5. Pour the liquid ingredients into the flour mixture and gently mix together with a spatula until just combined.
  • 6. Place the dough in the prepared skillet.
  • 7. Bake for 40 minutes.
  • 8. Place the skillet on a rack and cool for 10 minutes. Remove the bread from the skillet and place on a rack and allow to cool completely before slicing.
  • 9. Enjoy!

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Provolone and Dried Sausage Quick Bread

  • All Year
  • 20 min
  • Serves 8

This is a great bread to serve with a hearty soup or pasta dish. It’s quick to put together and can be baked on a baking sheet or cast iron/enamel skillet. Recipe by - Tina Zaccardi

Ingredients

  • 2 1/2 cups all purpose flour
  • 1 TBL sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp SOOC French Citrus Fennel Sea Salt
  • 1/2 cup provolone cheese, grated coarsely
  • 1/2 cup dried sweet sausage, diced
  • 1 cup buttermilk
  • 1 large whole egg
  • 3 TBL SOOC Butter Olive Oil

Directions

  • 1. Preheat the oven to 375°.
  • 2. Coat an 8” cast iron skillet with some olive oil or spray an 8” enamel skillet with nonstick cooking spray.
  • 3. In a large bowl whisk together the flour, sugar, baking powder, baking soda, kosher salt and citrus fennel sea salt. Add the cheese and sausage and toss coat with the flour mixture.
  • 4. In a separate bowl whisk together the buttermilk, egg and olive oil.
  • 5. Pour the liquid ingredients into the flour mixture and gently mix together with a spatula until just combined.
  • 6. Place the dough in the prepared skillet.
  • 7. Bake for 40 minutes.
  • 8. Place the skillet on a rack and cool for 10 minutes. Remove the bread from the skillet and place on a rack and allow to cool completely before slicing.
  • 9. Enjoy!