Holiday Breakfast Crescent
Makes One (1 1/2-pound) Loaf
1 1/4 cups water
2 tablespoons olive oil
3 1/2 cups Unbleached All-Purpose Flour
3/4 cup cheddar cheese, grated
1 teaspoon salt
2 teaspoons instant yeast
5 ounces fresh mushrooms, sliced and lightly sauteed
3/4 pound cooked and crumbled breakfast sausage, fat removed
2 teaspoons fresh crushed garlic
1/2 cup cheddar cheese, grated
Dough: Place the dough ingredients into the pan of your bread machine in the order recommended by the manufacturer. Program it for the Dough or Manual cycle and press Start. Check the dough's consistency about 7 minutes after the kneading cycle begins, adding additional water or flour to form a soft, smooth dough. At the end of the cycle, turn the dough out onto a lightly floured work surface. Cover it with a clean towel, and let it rest for 10 minutes.
Filling: In a shallow bowl, combine all of the filling ingredients.
Assembly and Baking: On a lightly floured or lightly greased work surface, roll the dough into a 9 x 15-inch rectangle. Sprinkle the filling atop the dough, leaving a 1-inch border at the edges. Roll the dough up jelly-roll style, starting with a long edge. Pinch the seams well, and tuck the side edges under, pinching them to seal.
Pick up the "snake" and transfer it, seam-side down, to a parchment-lined baking sheet. Shape the dough into a crescent or horseshoe shape. Make cuts (about 1/2-inch deep) 1 inch apart across the top of the loaf. Cover the crescent with greased plastic wrap and let it rise for 30 minutes.
Bake the bread in a preheated 375°F oven for 25 to 30 minutes, or until it's golden brown. Allow it to cool for 10 minutes before serving warm..