1 pound sweet Italian sausage
1/2 C chopped onion
2-4 cloves garlic, finely minced
1 1/2 C flour, divided (1/2, 1)
1/2 C whole wheat flour
1/2 C cornmeal
1 Tb sugar
1/2 tsp salt
1 package rapid rise yeast
1 1/2 C hot water (120-130)
2 tsp butter
1/2 pound mozzarella cheese, cubed
1 7-oz jar roasted red peppers, drained and chopped
1 large egg, beaten
2-3 tsp sesame seeds
Crumble sausage and brown with onion and garlic. Drain fat and set aside.
In large bowl, combine 1/2 C flour with the rest of the ingredients in that group. Stir in water and butter, mix well. Stir in remaining cup of flour to form a soft dough. Cover and let rest 10 minutes.
Grease 9 or 10 inch springform pan. Stir dough down. With buttered fingers, press 2/3 dough into bottom of pan. Add cheese and peppers to sausage mixture, spoon into center of dough. Spread and press filling towards edge of pan, leaving 1/2" rim of dough at the side. Drop remaining dough by tablespoons full over filling. Carefully spread to cover and enclose filling. (Top will be rough.)
Cover loosely and let rise in a warm place about 20-30 minutes.
Oven to 400. Brush top of dough with beaten egg, sprinkle with sesame seeds. Bake 25-30 minutes or until bread pulls from side of pan and loaf is golden. Cool 5 minutes. Loosen loaf from pan, remove side, cut into wedges to serve.