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Parent Category: Recipes
3/4 lb. sweet Italian sausage, casing removed
1/2 c. chopped red pepper
3 3/4 c. all-purpose flour
1 Tbsp. sugar
1 tsp. salt
3/4 tsp. Italian seasoning
2 pkg. Fleischmann's RapidRise yeast
2/3 c. hot water (125~ to 130 degreesF)
2 Tbsp. Blue Bonnet margarine or Blue Bonnet Butter Blend, softened
2 eggs (at room temperature)
1/2 c. grated Mozzarella cheese (about 2 oz.)
1 Tbsp. cold water
instant minced onion
In large skillet, over medium-high heat, brown sausage
and cook pepper until done, stirring occasionally to break up
meat. Remove from heat; pour off drippings. Set aside.
Meanwhile, set aside 1 cup flour. In large bowl, mix
remaining flour, sugar, salt, Italian seasoning and
Fleischmann's RapidRise yeast. Stir hot water and Blue Bonnet
margarine or Blue Bonnet Butter Blend into dry mixture. Mix in
1 egg and only enough reserved flour to make soft dough. On
lightly floured surface, knead 4 minutes.
Divide dough into 3 equal pieces. Roll each into 14 x
4-inch strip. Stir cheese into sausage mixture; spoon 1/3
mixture down center of each strip. Pinch long edges together
to form 14-inch ropes; seal ends. Braid ropes together, seal
ends. Place on greased baking sheet; cover. Place large
shallow pan on counter, half-fill with boiling water. Place
baking sheet over pan; let dough rise 15 minutes. Beat remaining egg with cold water; brush on loaf. Bake at 400 degreesF for 25
minutes or until done. During last 2 minutes of baking, brush
again with egg mixture; sprinkle with instant minced onion.
Serve warm. Refrigerate leftovers; reheat to serve.
