Italian loaf rustica
 

Italian loaf rustica
Ingredients
1 lb. sweet Italian sausage
1/2 cup (1 medium) chopped onion
2 to 4 garlic cloves, minced
8 oz (2 cups) cuved mozzarella cheese
7 oz jar mild roasted red peppers, drained, choppped
or 1 1/4 cups choped red bell pepper

Bread ingredients
1 1/2 cups all purpose flour
1/2 cup whole wheat flour
1/2 cup yellow cornmeal
1 tbsp sugar
1/2 tsp salt
1 pkg fast acting dry yeast
1 1/4 cups hot water
2 tsp margarine or butter, softened
1 egg, beaten
2 to 3 tsp sesame seed
Directions
If sausage comes in casing, remove casing; break up. In large
skillet, brown sausage, onion and garlic. If using the bell
peppers instead of red peppers brown with the sausage. Drain and
set aside. Lightly spoon flour into measuring cup; level off. In
large bowl, combine 1/2 cup all purpose flour, whole wheat
flour, cornmeal, sugar, salt and yeast; blend well. Stir in
water and margarine; mix well. Stir in remaining water and
margarine; mix well. Stir in remaining 1 cup all purpose flour
to form a stiff batter. Cover; let rest 10 minutes. Grease 9 or
10 inch springform pan. Stir down dough. Spread about 2/3 dough
in bottom and 2 inches up sides of prepared pan. Add cheese and
peppers to meat mixture; spoon over dough. Gently pull dough on
sides over meat mixture. Drop remaining dough by tablespoonfuls
over filling. With back of spoon or buttered fingers, carefully
spread to cover. (Top will appear rough.) Cover loosely with
plastic wrap and cloth towel. Let rise in warm place (80 to 85
degrees) until light, 20 to 30 minutes. Heat oven to 400
degrees. Brush top of dough with beaten egg; sprinkle with
sesame seed. Bake at a 400 for 25 to 35 minutes or until bread
pulls away from sides of pan and edges are deep golden brown.
Cool 5 minutes. Loosen edges with knife; remove sides of pan. To
serve, cut in wedges.