1 lb Italian sausage, sweet
1 1/4 c Water -- lukewarm
1 t Salt
1 pk Dry active yeast
1 pn Saffron
1 tb Fennel seeds
4 c All-purpose flour -- sifted
5 ts Olive oil
Cornmeal
If you think your sausage has too much fat, simmer in
shallow water in a frying pan, pricking the sausage
with a sharp knife to allow the fat to escape.
Combine the lukewarm water, salt, yeast, saffron, and
fennel seeds in a metal cup and maintain a lukewarm
temperature to keep the yeast active. Sift the flour
into a large bowl, and make a well in the center of
it. Pour in the yeast mixture and mix well (you will
have to use your hands). Knead the dough until smooth
and elastic (about 10 minutes), then pour the oil over
the dough and knead until no longer sticky (about 5
minutes). Place in a large bowl, cover with a towel,
and put in a warm place until it doubles in size.
(Press the dough with your fingertips; if they leave a
stubborn imprint, it has risen enough.)
When the rising time is almost over, presoak a clay
pot, top and bottom, for 15 minutes.
Roll the dough out to a thickness of 1/4 inch. Place
the sausages (about 5) on top of the dough, wrap each
in its own pocket, and pinch the ends closed. Place
each pocket side by side to form one loaf. Trim a
piece of aluminum foil, cover the bottom of the bottom
of the presoaked pot and sprinkle with cornmeal. Add
the dough to the pot and put lid on, then put the
covered pot in a warm place and let the dough rise
until doubled in size (about 60 minutes).
Cover the pot and place it in a cold oven.
Set the oven temperature at 450 degrees F.
Bake for 45 minutes, then check the bread and let it
continue baking, uncovered, in the oven to brown for
an additional 15 minutes (total cooking time about 60
minutes). The bread will be done when a finger thump
on the loaf's surface sounds hollow.
Allow the bread to sit for 15 to 20 minutes before
serving.
NOTE: This recipe can be safely doubled, but use 2
pots for cooking.
Source: "The Clay-Pot Cookbook" by Georgia MacLeod
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