A couple of pieces of toasted sausage bread spread with a goat cheese mixed with Italian herbs served with an antipasto salad is my idea of a great summer lunch or supper.
This is a recipe that I developed years ago.
1 # Italian sausage (sweet to hot)
3/4 c. chopped red pepper
1 c. shredded mozzarella cheese
5½ c. flour (plus or minus)
2 tbsp. sugar
2 eggs (beaten)
1½ tsp. salt
¼ c. soft margarine
1¼ c. warm water
Directions:
Brown sausage (remove casing from sausage) and pepper.
Combine warm water, yeast, sugar, salt, margarine, 1 egg and 2 c. flour. Beat until smooth. Add 1 c. flour or enough flour to make a thick batter. Add enough additional flour to make a soft dough. Turn out onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes. Place in a greased bowl, turning to grease top. Cover; let rise in warm place free from draft, until doubled in bulk, about 1 hour.
Punch dough down; turn out onto lightly floured board and divide into 3 pieces. Roll each into rectangular strip about ¼ inch thick.
Stir cheese into sausage mix; spoon onto rectangular piece. Roll (long way) and pinch long edges for seal. Repeat with 2 other divisions. Place on greased baking sheet; cover. Let rise until doubled, about 45 minutes.
Beat remaining egg; brush on loaves. Bake at 400° F. about 25 minutes. Serve warm. Refrigerate leftovers; reheat to serve.
© Linda Woodward Geiger. All Rights Reserved.
