1 lb. sweet Italian sausage, bulk or casing removed
3/4 c. chopped red pepper
1 1/4 c. warm water, 105-115 degrees F.
2 pkgs. active dry yeast
2 tbsp. sugar
3/4 - 1 1/2 tsp. salt
1 tsp. Italian seasoning, in store
1/4 c. butter, softened
2 eggs, room temp. (1 for glaze - 1 in recipe)
4 1/4 c. all-purpose flour, about, I use bread flour
1 c. shredded Mozzarella cheese

Brown sausage and red pepper until done, stirring to break up meat. Drain - cool. I drain 3 times on paper toweling.

Measure warm water into large warm bowl. Stir in 1 tablespoon sugar and yeast until dissolved. Add remaining sugar, salt, seasoning, butter 1 egg and 2 cups flour. Beat with hand mixer until smooth. Stir in enough more flour to make soft dough. Knead 8 to 10 minutes on floured counter. Place in greased bowl, top side down, turn. Cover; let rise until doubled, about 1 hour.

Punch dough down; divide into 6 pieces. Roll each into 14x4 inch strip. Stir cheese into sausage; spoon down center of each strip. Pinch long edges together to form 14 inch ropes; seal ends. Braid 3 ropes together; to make loaf. Seal ends and tuck under. Repeat with remaining ropes - don't stretch. Place on greased baking sheet; cover with clean woven dish towel. Let rise until double, about 45 minutes.

Beat remaining egg and 1 teaspoon cool water; brush on loaves. Bake at 400 degrees F. in preheated oven, about 25 minutes. Loaf should sound hollow when tapped on - if not put back in oven for 3-5 minutes and try again. Serve warm. Refrigerate leftovers; reheat to serve. Makes two loaves. Delicious with vegetable salad, makes a meal.