“My grandmother used to make this bread as an appetizer for holiday dinners. Its also a great dish for a light supper or super bowl parties, etc. It is not as difficult to make as it may sound. Each loaf will yield 6-10 servings depending on how large you mke the slices.”
Ingredients
2lbsloose sweet Italian sausage links( or remove casings from 2 lbs of links)
3eggs
1teaspoondried basil
1/2 teaspoonfennel seed(optional)
1lbgrated mozzarella cheese( approx. 4 cups)
6cupsflour( set aside 1 cup of the 6)
2tablespoonssugar
2teaspoonssalt
1enveloperapid rise dry yeast
1 1/2 cupswater
1/2 cupmilk
2tablespoons butter or 2tablespoonsmargarine
2tablespoonsfinely grated locatelli cheese or 2tablespoonsparmesan cheese(optional)
Directions
In frying pan, brown sausage over medium high heat.
Drain drippings and let cool.
Mix 2 eggs, basil, fennel seeds and mozzarella into cooled sausage and set aside.
In large bowl, combine 5 cups flour, sugar, salt and yeast.
In small sauce pan, heat water, milk and butter until hot to the touch (about 125°), and stir into dry mixture.
Mix in only enough of the reserved 1 cup of flour to make a soft dough.
Knead dough on a lightly floured surface until smooth and elastic (about 8-10 minutes).
Cover dough and let rest for about 10 minutes.
Divide dough in half, set one half aside.
Roll half the dough into a 6″ x 18″ rectangle.
Spoon half the sausage mixture evenly over the dough to within a 1/2 of the edges.
Fold the dough over the sausage filling and overlap the dough by about 1 1/2″, seal seam and ends by pinching dough together.
Carefully transfer filled dough to a greased baking sheet in a horseshoe shape.
With a very sharp knife or razor, make slashes in the top of dough about 1/2″ deep and about 2″ apart.
Repeat rolling and filling with remaining piece of dough.
Beat remaining egg and brush over both loves of bread.
Lightly sprinkle 1 TB of Locatelli or Parmesan cheese over each loaf (optional).
Cover loaves and let rise until doubled (about 40-50 minutes).
Bake in preheated 375° oven for about 25-30 minutes or until done.
Remove from baking sheets and cool slightly.
Serve warm.
Refrigerate leftovers.
Bread can be made a day ahead of time and then warmed in the oven before serving.
Reviews
“This was sooooo good.Made it and took to camp for a progressive dinner and everyone loved it. Had to make several.Great recipe.Thank you.”
“This was really good!! I halved the recipe and used 1 cup of whole wheat floor. Skipped the fennel seeds (cause i don’t like them). Much easier to make than I thought it would be. Thanks Dee! “
“Wonderful recipe. You can tell grandmom made this with love. Thank you.”
“Enjoyed this recipe!Used fresh Parmesan on top.Thanks for a tasty recipe Dee ; )”
