1 lb. sweet Italian sausage
1/2 c. chopped onion
2-4 cloves garlic, finely chopped
1 1/2 c. unsifted all purpose flour
1/2 c. unsifted whole wheat flour
1/2 c. yellow cornmeal
1 tbsp. sugar
1/2 tsp. salt
1 pkg. rapid rising dry yeast
1 1/2 c. hot water
2 tsp. butter, softened
1/2 lb. Mozzarella cheese, cubed (2 c.)
1 (7 oz.) jar roasted red peppers, drained & chopped
1 lg. egg, beaten
2-3 tsp. sesame seeds

1. Crumble sausage into large skillet (if sausage comes in casing, remove and discard casing). Add onion and garlic and saute, stirring occasionally, until sausage is browned. Drain off fat; set sausage mixture aside to cool.

2. In large bowl, combine 1/2 cup all purpose flour, the whole wheat flour, cornmeal, sugar, salt and yeast. Stir in water and butter; mix well. Stir in remaining 1 cup flour to form a soft dough. Cover dough in bowl and let rest 10 minutes.

3. Grease 9" or 10" springform pan. Stir down dough. With buttered fingers, press about 2/3 dough in bottom of greased pan. Add cheese and peppers to sausage mixture; spoon into center of dough. With a spoon, spread and press filling toward edge of pan, leaving a 1/2" rim of dough at side. Drop remaining dough by tablespoonfuls over filling. With back of spoon or buttered fingers, carefully spread dough to cover and enclose filling (top will be rough). Cover loaf loosely with cloth. Let rise in warm place, away from drafts, until dough is double in size, 20 to 30 minutes.