*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Breads
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           Italian sausage, sweet
    1 1/4   c            Water -- lukewarm
    1       t            Salt
    1       pk           Dry active yeast
    1       pn           Saffron
    1       tb           Fennel seeds
    4       c            All-purpose flour -- sifted
    5       ts           Olive oil
   If you think your sausage has too much fat, simmer in
   shallow water in a frying pan, pricking the sausage
   with a sharp knife to allow the fat to escape.
   Combine the lukewarm water, salt, yeast, saffron, and
   fennel seeds in a metal cup and maintain a lukewarm
   temperature to keep the yeast active. Sift the flour
   into a large bowl, and make a well in the center of
   it. Pour in the yeast mixture and mix well (you will
   have to use your hands). Knead the dough until smooth
   and elastic (about 10 minutes), then pour the oil over
   the dough and knead until no longer sticky (about 5
   minutes). Place in a large bowl, cover with a towel,
   and put in a warm place until it doubles in size.
   (Press the dough with your fingertips; if they leave a
   stubborn imprint, it has risen enough.)
   When the rising time is almost over, presoak a clay
   pot, top and bottom, for 15 minutes.
   Roll the dough out to a thickness of 1/4 inch. Place
   the sausages (about 5) on top of the dough, wrap each
   in its own pocket, and pinch the ends closed. Place
   each pocket side by side to form one loaf. Trim a
   piece of aluminum foil, cover the bottom of the bottom
   of the presoaked pot and sprinkle with cornmeal. Add
   the dough to the pot and put lid on, then put the
   covered pot in a warm place and let the dough rise
   until doubled in size (about 60 minutes).
   Cover the pot and place it in a cold oven.
   Set the oven temperature at 450 degrees F.
   Bake for 45 minutes, then check the bread and let it
   continue baking, uncovered, in the oven to brown for
   an additional 15 minutes (total cooking time about 60
   minutes). The bread will be done when a finger thump
   on the loaf’s surface sounds hollow.
   Allow the bread to sit for 15 to 20 minutes before
   NOTE: This recipe can be safely doubled, but use 2
   pots for cooking.
   Source: “The Clay-Pot Cookbook” by Georgia MacLeod
   Sales and Grover Sales
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