Makes 2 loaves
Dough:
1 package active dry yeast
1-3/4 cups warm (110-115 degree) water
1 teaspoon salt
4 to 5 cups unbleached all-purpose flour
Extra-virgin olive oil
(you may buy pre-packaged bread dough at the supermarket, or make dough in a bread machine)
Filling:
6 hot sausage (out of casing)
2 Tablespoons butter
1 green pepper, chopped
1 medium onion, chopped
dash of thyme
dash of oregano
8 oz. mozzarella cheese
1 egg
Dough:
In a large bowl, dissolve the yeast in 1/4 cup warm water. Allow the yeast to proof until foamy, about 10 minutes. Add the remaining 1-1/2 cups water and the salt. Add the flour, 1 cup at a time; you may not need to add all of it. Work the mixture until it comes together in a ball. Place the dough on a floured work surface and knead it for 5 to 10 minutes, folding the dough over on itself several times, until it is elastic.
Grease a bowl generously with olive oil. Put the dough in it and turn the dough a few times to coat with the oil. Cover the bowl tightly with plastic wrap, place in a warm place away from drafts, and let the dough rise for 3 to 4 hours, or until doubled in size.
Filling:
Melt butter in saucepan. Fry sausage, onion, pepper, thyme and oregano. Drain well, set aside. Grate cheese and mix with beaten egg. Add cheese mixture to sausage.
Divide dough in half. Roll each half out flat until it is about 14" x 7" and about 1/4"; thick. Divide sausage mixture between the two loaves and spread evenly. Roll up as in a jelly roll, and taper ends. Glaze with beaten egg and place on greased cookie sheet. Bake in a preheated 375 degree oven for 35 minutes.
