Ingredients

Instructions

  1. In frying pan, brown sausage over medium high heat.
  2. Drain drippings and let cool.
  3. Mix 2 eggs, basil, fennel seeds and mozzarella into cooled sausage and set aside.
  4. In large bowl, combine 5 cups flour, sugar, salt and yeast.
  5. In small sauce pan, heat water, milk and butter until hot to the touch (about 125°), and stir into dry mixture.
  6. Mix in only enough of the reserved 1 cup of flour to make a soft dough.
  7. Knead dough on a lightly floured surface until smooth and elastic (about 8-10 minutes).
  8. Cover dough and let rest for about 10 minutes.
  9. Divide dough in half, set one half aside.
  10. Roll half the dough into a 6" x 18" rectangle.
  11. Spoon half the sausage mixture evenly over the dough to within a 1/2 of the edges.
  12. Fold the dough over the sausage filling and overlap the dough by about 1 1/2", seal seam and ends by pinching dough together.
  13. Carefully transfer filled dough to a greased baking sheet in a horseshoe shape.
  14. With a very sharp knife or razor, make slashes in the top of dough about 1/2" deep and about 2" apart.
  15. Repeat rolling and filling with remaining piece of dough.
  16. Beat remaining egg and brush over both loves of bread.
  17. Lightly sprinkle 1 TB of Locatelli or Parmesan cheese over each loaf (optional).
  18. Cover loaves and let rise until doubled (about 40-50 minutes).
  19. Bake in preheated 375° oven for about 25-30 minutes or until done.
  20. Remove from baking sheets and cool slightly.
  21. Serve warm.
  22. Refrigerate leftovers.
  23. Bread can be made a day ahead of time and then warmed in the oven before serving.