Sausage (or Pepperoni) Bread

1 teaspoon (½ packet) active dry yeast

½ + ⅓ cup water, warm

1 ½ cups AP flour

½  cup whole wheat flour

1 teaspoon salt

½ lb Italian sausage

1 ea onion, small, diced

or

1 6oz pack Pepperoni, sliced

1 cup mozzarella cheese, shredded

¼ cup parmesan cheese, grated

This recipe doubles amazingly, and remember when in doubt, 2 is always better than 1, plus what are you going to do with the remaining ½ packet of yeast.?!

1. In a bowl, whisk together yeast and warm water until yeast is dissolved and foamy. Mix flours and salt to until they form a mass, then knead for 7 minutes to form a smooth ball. Put dough in greased bowl, covered and let dough rest, rise and expand, doubling in size, about 2 hours (it takes a bit longer because of the heft of the whole wheat flour).

2. If going sausage bread, cook the sausage meat in a pan on medium low with the onions, stirring intermittently until all are caramelized, about 5 minutes.

3. Grease 9x5-inch loaf pan.

4. Punch dough down and roll out into a large square 12x12. Spread cooled sausage mixture or sliced pepperoni on top. Top with mozzarella cheese, then parm. Fold the sides of each square in to make a long stretch of dough 9-inches wide, then roll the dough from top to bottom to make one savory log of dough. Place log seam side down into greased pan and cover for 45-60 minutes to rest, rise and expand anew just over the top of the loaf pan. Heat oven to 350F

5. Brush the top with a little oil for shine if you like.  Bake 350F for 60 minutes. Cool completely out of the pan before slicing and serving.