Home Bread-Bakers v005.n014.10


"Linda E. Tonkinson" <ltonkin@eis.calstate.edu>
Wed, 6 Apr 1994 08:05:57 -0700 (PDT)

1 1/2 pounds sweet Italian sausage, casing removed or 1 1/2 pouns lean 
g4round beef
2/3 cup choped green pepper
4 1/2 cups all-purpose flour
2 T sugar
2 t salt
l t Italian seasoning
2 pkgs Fleischmann's Rapid Rise yeast
1 1/4 cups hot water
1/4 cup margarine, softened
2 eggs, at room temperature
1 1/2  cups shredded mozzarella cheese (6 oz)
vegetable oil 
1 T cold water
grated parmesan cheese

In large skillet, over medium-high heat, brown sausage or beef and cook 
pepper until lightly browned, stirring occasionally to break up meat.  
Remove from heat;  drain well.  Set aside.

Meanwhile, set aside l cup all-purpose flour.  In large bowl, mix 
remaining flour, sugar, salt, Italian seasoning and yeast.  Stir Hot 
water and margarine into dry mixture.  Mix in l egg and only enough 
reserved flour to make soft dough.  On lightly floured surface, knead 
until smooth and elastic, about 4-6 minutes.

Divide dough in half;  roll half to 14 x 8 inch rectangle.  Stir cheese 
into meat mixture;  spoon half the mixture down center of dough length.  
Bring long edges of dough together over filling;  seal seam and ends.  
Shape into crescent;  place seam-side down on greased baking sheet.  
Repeat with remaining dought.  Brush loaves with oil;  cover loosely with 
plastic wrap.  Refrigerate overnight or up to 24 hours.

When ready to bake,  remove from refrigerator.  Uncover loave carefully;  
make 4 slashes on tope of each loaf.  Let stand at room temperature 10 

Beat remaining egg with cold water;  brush on loaf.  Bake 400 degrees for 
25 minutes or until down.  During last 2 minutes of baking, brush again 
with egg mixture;  sprinkle with Parmesan cheese.  Serve warm.  
Refrigerate leftovers;  reheat to serve.