Recipe - Sausage Cheese Bread

1 Three fourths cup Flour
1/3 cup Rye flour or yellow corn
meal
1 tablespoon Sugar
1 One half teaspoon Baking powder
One half teaspoon Salt
Three fourths cup Milk; at room temperature
2 lg Eggs; at room temperature,
lightly beaten
3 tablespoon Vegetable oil
6 ounce Bulk sweet Italian sausage;
cooked, cooled, drained,
chopped*
Three fourths cup Provolone cheese; shredded
One half cup Chopped; peeled, roasted red
bell pepper*

Preheat oven to 350°. Butter a 9in square pan. Lightly dust with additional
flour and tap out excess. In a large bowl, stir together flours (or flour
and cornmeal) sugar, baking powder, and salt. In another bowl stir together
milk, eggs, and oil until blended. Make a well in center of flour mixture,
add milk mixture and stir just to combine. Stir in sausage, cheese and red
pepper. Scrape batter into prepared pan and spread evenly. Bake for 25 to
35 minutes, or until a cake tester comes out clean. Remove pan to a wire
rack. the bread is best served warm. Store completely cooled bread in an
airtight container in refrigerator. TO reheat, toast a piece in a toaster
oven for about 2 minutes, or until heated through.

*Link sausage can also be used. Simply remove casing before cooking
sausage.

*To roast red pepper, cut in quarters and remove seeds. Place cut side down
on a foil lined baking sheet. Broil for 8 to 12 minutes, or until charred.
Tops of peppers should be approximately 3 to 5 inches from the heat source.
Remove from sheet and cool. Rinse under cool running water to remove skin.
Use a paring knife to remove remaining skin.

**Tootie Notes:I purchased a pan that has indentions in the shape of
peppers. I bake this bread in the cast iron pan. It is so cute. I have
played with this recipe in a lot of ways. Adding chopped chilies, finely
chopped pistachios and what ever. It is always, always welcome to the table
with our cheese soup.

Recipe by: Tootie's Special Recipe Collection

Posted to TNT Recipes Digest, Vol 01, Nr 927 by LVFG53A@prodigy.com (MRS
IRA M DENNIS) on Jan 10, 1998