Directions: |
Directions:Remove sausage from its casing and fry in large skillet over medium high heat, stirring and cooking until sausage is browned. Lower heat to medium and add the garlic, Italian seasoning and basil. Continue to cook and stir until the sausage is thoroughly cooked, about 10 minutes. Set aside to cool.
To make the dough:
Mix 2 cups of flour, the dry yeast, sugar and salt in a large bowl. Stir well to blend. Add softened butter and the hot water all at once. Beat with mixer at medium speed for 2 minutes. Scrape the bowl occasionally. Add additional 1 cup of flour. Beat with mixer at high speed for 1 minute, or until thick and elastic. Gradually stir in enough of the remaining flour with a wooden spoon to make a soft dough that leaves the sides of the bowl. Form into a ball and place on a floured surface. Cover with plastic wrap. Allow to rest for 20 minutes, then punch down.
To make the loaves:
Divide the dough into two equal portions. Roll first portion into an 8x15 inch rectangle. Spread half of the sausage filling over the rolled-out dough and sprinkle with half of the cheeses. Roll up like a jelly roll from the long end, enclosing the filling and seal the length-wise edge and the ends well. Repeat with the other portion of dough and remaining sausage and cheeses. Place loaves on a greased baking sheet. Brush the loaves lightly with olive oil and cover with plastic wrap. Refrigerate for 2-24 hours. When you are ready to bake, remove the loaves from the refrigerator, and let them stand at room temperature for 10 minutes while the oven is being preheated. Gently brush the loaves with cold water. Make shallow slashes diagonally across the tops at 3 inch intervals with a sharp knife. Bake at 400º for 30 to 40 minutes. Remove immediately from pans and place on wire cooling racks. Serve warm or at room temperature. Makes 2 loaves. |
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