Sausage, Apple and Onion Bread

Transitioning from 80% raw food to Whole Food Plant Based diet (WFPB) ***Cooking without oil and adapting my recipes accordingly***

subheading: For the filling:

8 ounces (227 grams) mild or sweet Italian sausage, removed from casing

1 large Honeycrisp apple (10 ounces/283 grams), cored and diced

1 large yellow onion (10 ounces/283 grams), diced

½ teaspoon fine salt

1 tablespoon olive oil (optional, if needed)

subheading: For the dough:

4 cups (500 grams) all-purpose flour, plus more for dusting

2 tablespoons granulated sugar

1 (¼-ounce/7-gram) package instant yeast (2 ¼ teaspoons)

2 teaspoons herbes de Provence

¾ teaspoon fine salt

¾ cup (177 milliliters) water

¼ cup (60 milliliters) extra-virgin olive oil, plus more as needed

4 large eggs, divided

Note: Ingredients may have been altered from the original.

Directions at washingtonpost.com

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