Plecovník Czech Sausage Bread

Plecovník Czech Sausage Bread

This is Plecovník—a savory Easter loaf from Czech Silesia filled with smoked meat and sausages. Warm, rich, and comforting, it's making a well-deserved comeback. I cannot wait to share the recipe with you!

Course bread

Cuisine Czech

Keyword czech easter food, easter bread, Yeast recipes

Prep Time 15

Cook Time 50

Resting time 2

Total Time 3 5

Servings loaf

Calories 3625kcal

Author Petra Kupská

Ingredients

3 ¾ cups all-purpose flour
2 teaspoons instant yeast
⅛ teaspoon granulated sugar
½ cup water
1 cup beer
1 ¼ pound sausages, smoke pork belly

For bread wash:

1 clove garlic
1 teaspoon salt
½ cup water

Cups - Metric

Instructions

In a mixing bowl, combine 3 ¾ cups all-purpose flour, 2 teaspoons instant yeast, and ⅛ teaspoon granulated sugar. In a separate container, mix 1 cup beer and ½ cup water, then warm to 110–115°F (38°C). Pour the liquid into the flour mixture and transfer to the bowl of a stand mixer.
Mix at low speed until the dough comes together, then knead at medium-high speed for about 8 minutes until elastic and slightly sticky. Transfer the dough to a clean bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, about 1.5 hours.
Meanwhile, take 1 ¼ pound sausages, smoke pork belly or other meat out of the fridge, cut the meat into smaller pieces, and let it come to room temperature. Crush 1 clove garlic and mix it with 1 teaspoon salt and ½ cup water.
Lightly dust a baking sheet with flour. Generously flour your work surface, turn out the dough on it, and using your fingers, stretch it into a rectangle, with the long side matching your baking sheet.
Arrange the sausages and meat on the dough, aligning the sausages along the long edge. Roll the dough into a log, pinch the seam, and tuck in the ends. Place seam-side down on the floured baking sheet and let rise for 30 minutes.
Preheat the oven to 450 °F. Bake for 15 minutes, then brush with the garlic water. Reduce the heat to 350 °F and bake for another 35 minutes.
Brush the baked loaf with garlic water again. Cool completely on a wire rack before slicing.

Notes

The basic recipe makes 1 loaf, app. 12 slices.
Plecovník is a festive bread from the Hlučín region, once tied to Easter but still popular today—especially among younger cooks who cherish it as a regional tradition.
SERVING: Slice the cooled loaf to reveal the tasty surprise inside! Serve it pre-sliced on a plate or cut fresh portions as needed.
STORAGE: Since Plecovník contains meat, store it wrapped in plastic in the fridge for up to five days. It also freezes well—just cool, bag, and freeze within a day. Use within three months for best flavor.

Nutrition