Rocco you're the man!!! That dough looked so soft and pliable. Some doughs are hard to stretch. Dont know why you dont start up your own Italian restaurant. You would do well.
Your recipe and method were the closest to the way my Sicilian grandma used to make sausage bread - she called it "bignolata", she was from Racalmuto, Agrigento, Sicily. We just sauted the onions in olive oil til browned (no beer, it isn't necessary). She used either her homemade sausage, hamburger or a mix of both. Soemtimes no cheese, sometimes a little mozz or some pecorino. Your method is very close to how she did it even the way you form the roll in the shape of a "U" or "C", she was very picky about that. She also added a few vent holes in the top with a knife or scissors and rubbed olive oil all over it before baking. We never really worried about dipping it, no need really. Mostof the time we made two rolls the size you made and it barely the day. I was just thinking about making ssome today and decided to look on TH-cam to see who else made bignolata.
Rocco, that was a great recipe 👍. Your dough was so pliable and easy to work with plus the added stout to the onions my husband appreciated 🎉. Thank you great bread 🥖
Nice job looks good
Rocco you're the man!!! That dough looked so soft and pliable. Some doughs are hard to stretch. Dont know why you dont start up your own Italian restaurant. You would do well.
Your recipe and method were the closest to the way my Sicilian grandma used to make sausage bread - she called it "bignolata", she was from Racalmuto, Agrigento, Sicily. We just sauted the onions in olive oil til browned (no beer, it isn't necessary). She used either her homemade sausage, hamburger or a mix of both. Soemtimes no cheese, sometimes a little mozz or some pecorino. Your method is very close to how she did it even the way you form the roll in the shape of a "U" or "C", she was very picky about that. She also added a few vent holes in the top with a knife or scissors and rubbed olive oil all over it before baking. We never really worried about dipping it, no need really. Mostof the time we made two rolls the size you made and it barely the day. I was just thinking about making ssome today and decided to look on TH-cam to see who else made bignolata.
Looks delicious!
Thank you!
Rocco, that was a great recipe 👍. Your dough was so pliable and easy to work with plus the added stout to the onions my husband appreciated 🎉. Thank you great bread 🥖
Thank you glad you liked it!!!
nice job -wow
Thank you!
I've made this several times! It's excellent! Ty😘
Your welcome!
This guy is giving away all the Italian secrets... 😳
We’re the caramelized onions supposed to be spread out on top of the sausage? That step wasn’t shown
Hey! They’re mixed in with sausage.
Exactly what i do but i egg wash the outside of the bread...not sure why....i think its because my mom used to lol
I do sometimes as well and sprinkle it with rock salt
Looks good