1 pkg. active dry yeast
1/4 c. warm water
1 c. warm milk
1 tbsp. sugar
2 tbsp. olive oil
3 1/4 c. all-purpose flour
1/2 c. whole-wheat flour
1 lb. sweet Italian sausages
1 med. onion, chopped
1 egg, beaten with 1 tsp. water

Sprinkle yeast over warm water in large bowl. Let stand until soft (about 5 minutes). Stir in milk, sugar, and 1 tablespoon of the oil. Add 2 1/2 cups of the flour. Mix to blend, then beat at medium speed until smooth and elastic (about 5 minutes). You can also beat by hand. Stir in whole-wheat flour and about 1/4 cup more of the all- purpose flour to make a stiff dough.

Turn dough out onto a lightly floured board. Knead until dough is smooth and satiny and small bubbles form just under the surface (about 15 minutes). Add more flour if dough becomes sticky. Turn dough into a greased bowl. Cover and let rise in a warm place until doubled - about 1 hour. While dough is rising, remove sausage meat from casing and crumble into a frying pan. Add chopped onion and brown the sausage meat and onion lightly, over medium heat, stirring often. Remove meat and onion and let them cool and drain on paper towels.

Punch dough down and form into a 1/2 inch thick circle. Sprinkle sausage and onion over dough. Knead and fold lightly into dough. Shape into a ball and pat out to a mound about 8 inches in diameter.

Brush dough with the remaining tablespoon of oil and let rise for about 30 minutes. Brush with egg mixture. Bake at 375 degrees for about 30 minutes or until crust is golden brown and loaf sounds hollow when tapped. Makes 1 loaf.