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Maryetta's Italian Sausage Bread

Make Maryetta's Italian Sausage Bread at home with Water Lukewarm, Dry Active Yeast, All Purpose Flour Sifted, and Olive Oil. Scale it up or down for the number of people at the table.

Ingredients

• 1 1/4 cup
• 1 pkg
• 4 cup
• 5 tsp

Method (preview)

1. 1

   If you think your sausage has too much fat, simmer in shallow water in a frying pan, pricking the sausage with a sharp knife to allow the fat to escape.

2. 2

   Combine the lukewarm water, salt, yeast, saffron, and fennel seeds in a metal cup and maintain a lukewarm temperature to keep the yeast active.

3. 3

   Sift the flour into a large bowl, and make a well in the center of it.

4. 4

   Pour in the yeast mixture and mix well (you will have to use your hands).

5. 5

   Knead the dough until smooth and elastic (about 10 minutes), then pour the oil over the dough and knead until no longer sticky (about 5 minutes).

6. 6

   Place in a large bowl, cover with a towel, and put in a warm place until it doubles in size. (Press the dough with your fingertips; if they leave a stubborn imprint, it has risen enough.)

7. 7

   Roll the dough out to a thickness of 1/4 inch.

8. 8

   Place the sausages (about 5) on top of the dough, wrap each in its own pocket, and pinch the ends closed.

9. 9

   Place each pocket side by side to form one loaf.

10. 10

    Trim a piece of aluminum foil, cover the bottom of the bottom of the presoaked pot and sprinkle with cornmeal.

11. 11

    Add the dough to the pot and put lid on, then put the covered pot in a warm place and let the dough rise until doubled in size (about 60 minutes).

12. 12

    Bake for 45 minutes, then check the bread and let it continue baking, uncovered, in the oven to brown for an additional 15 minutes (total cooking time about 60 minutes).