Serves 10
"IN THE KITCHEN~WITH MOM" p. 29
DOUGH
1 cup milk
2 eggs
4 tbs. canola oil
4 cups bread flour
2 tsp. salt
6 tbs. sugar
2 tsp. yeast
FILLING
6 tbs. butter or margarine
4 cloves garlic, minced
2 lbs. hot Italian sausage
2 eggs, beaten
1 tsp. dried oregano
1 tsp dried basil
2 cups grated mozarella cheese
1 1/2 cups red or green bell peppers, finely chopped
DOUGH:
Put the milk, eggs and canola into the bread machine. Combine the flour, salt and sugar and add them to the bread machine. Make a well in the top of the dry ingredients and add the yeast into the well. Select dough mode and start the machine. When the dough has risen long enough, the machine will beep. Turn it off, remove the bread pan, and turn out the dough onto a floured surface.
FILLING:
Make the filling while the dough is being processed. Remove the casings from the sausages and discard. In a skillet over medium heat, brown the sausage, crumbling it as it cooks. When browned, remove from skillet and drain well on paper towels; set aside to cool. In a small saucepan, melt the butter and stir in the garlic; set aside. Combine the sausage, eggs, oregano, basil, cheese, and chopped peppers; set aside.
ASSEMBLY:
Grease two cookie sheets or jelly-roll pans. Divide the dough in half. Roll each half into a 9 X 12 inch rectangle. Brush the surface of each with 1/4 of the garlic/butter mixture. Spread 1/2 the sausage mixture over each of the rectangles, using all of the sausage mixture. Starting with a long end, roll up each sausage bread, jelly roll style. Pinch seam and ends to seal. Brush entire surface of loaves with remaining garlic butter. Cut a few diagonal slits on top of each loaf. Place the loaves on the cookie sheets.
Preheat oven to 375 degrees F. Bake for 30 to 40 minutes until browned. Remove from oven and allow to cool slightly before slicing. Serve warm.
Note; slices can be reheated in the microwave. This bread can also be frozen.