Sausage Bread

Sausage Bread
(Inspired by a recipe on Taste of Home,  submitted by Shirley Caldwell)

Dough (you can also use frozen white bread dough thawed)
This is for 2 loaves (1 lb each)


Ingredients

6 cups bread flour
2 teaspoons salt
1 tablespoon sugar
2 packets or 3 tablespoons yeast
2 1/2 cups warm water

Directions

In a large bowl, mix together 6 cups bread flour, 2 teaspoons salt and 1 tablespoon sugar. Make sure the ingredients are thoroughly blended.
Take a smaller bowl, add 2 packets yeast and mix with 1/2 cup warm water to soften the yeast, mix quickly with a spoon and pour over the flour mixture. Next add another two cups warm water. With your hands, mix it all in together, it will form into a ball of dough, it shouldn’t be too wet .... you can add a bit more flour if it is, or water if too dry.  Knead the dough for 2 minutes. Then cover the bowl with saran wrap and a blanket. Leave aside to allow the dough to rise nearly double its size.
I often make this in the morning and then return to make the bread in the afternoon.
You can also keep in the fridge, but make sure the dough is at room temperature before trying to roll it out.

Sausage Filling

Ingredients

3/4 lb sweet Italian Sausage (Gianelli)
3/4 lb hot Italian Sausage (Gianelli)
2 cups diced fresh white mushrooms
1/2 cup chopped onion
3 eggs
1 1/2 cups grated mozzarella cheese
1 teaspoon dried basil
1 teaspoon dried parsley flakes
1 teaspoon dried rosemary, crushed
1 teaspoon garlic powder

Directions

You can make the filling ahead. In a skillet heat 2 tablespoons olive oil and saute crumbled sausage meat  till browned. In a separate skillet, in 1 tablespoon olive oil, saute 1/2 cup chopped onion and 2 cups finely chopped mushrooms, till softened. Add to sausage mixture and continue to cook, stirring constantly. Drain and cool.
Place the sausage, onion, mushroom mixture in a bowl. Add 2 eggs, 1 teaspoon dried basil, 1 teaspoon parsley flakes, 1 teaspoon rosemary crushed  and 1 teaspoon garlic powder. Mix well. Add 1 1/2 cups grated mozarella cheese.

On a floured board, halve the dough and roll each half into a rectangle shape, approximately 12 inches by 16 inches. Spread half the sausage mixture on each rectangle to within 1 inch of the edges. Roll the dough up in a jelly-roll style. Seal each end. Place parchment paper on a baking sheet and then place the loaves on the parchment paper.
Allow the loaves to rest for at least 30 minutes before placing in the oven to bake.
Bake at 350 degrees F. for 25 minutes. Brush with 1 egg beaten and bake for a further 5 to 10 minutes, or until golden brown. Serve warm.
Can be made the day before, allow to cool and wrap in silver foil. To reheat, bake in slow oven covered at 270 degrees F. for 45 minutes. Slice and serve warm.

This is really good the next day, sliced and toasted in a toaster oven or oven.