1 lb. sweet Italian sausage
1/2 c. chopped onions
2-4 cloves garlic, finely chopped
1 1/2 c. flour
1/2 c. 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 (120 degree) water
2 tsp. butter
1/2 lb. Mozzarella cheese, cubed (2 c.)
1 (7 oz.) jar roasted red peppers, drained and chopped
1 lg. egg, beaten
2-3 tsp. sesame seeds

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.

In large bowl, combine 1/2 cup 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.

Grease 9 or 10-inch 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 spoon, spread and press filling toward edge of pan, leaving a 1/2 inch rim of dough at side.

Drop remaining dough by tablespoons 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, 20-30 minutes.

Heat oven to 400 degrees. Brush top of dough with beaten egg; sprinkle with sesame seeds. Bake loaf 25-30 minutes or until golden brown. Cool 5 minutes. Loosen loaf from pan with knife remove side of pan. To serve, cut into wedges; refrigerate leftovers.