Sausage Bread

Sausage Bread! Dough: 2 cups water (room temperature) 4 1/2 cups bread flour 1 tbs sugar 1 tbs yeast 1 tbs salt 3 tbs butter melted Filling: 1 lb Italian sausage 1 yellow onion (julienned) 1/2 cup stout 3 cups mozzarella (shredded) Sauce: 1 tbs EVOO 1/2 onion (diced) 3 cloves garlic (minced) 28 oz can crushed tomatoes 2 tsp salt 1 tsp pepper For the dough mix your water, yeast, and sugar together in mixing bowl and let sit until yeast begins to activate, about 1 1/2 minutes) Turn mixer on to speed 2 and spoon in half the flour. Mix for 5 minutes then turn off mixer and let sit 5 minutes. Turn back on to speed 2 and spoon in the remaining flour then add the butter and salt. And mix for another 5 minutes. Transfer dough to a clean bowl and rise for 45 minutes to 1 hour or until doubles in size. While dough is rising make the filling by cooking the sausage in a large pan and breaking up into small pieces. Removed cooked sausage to a plate with a paper towel. Carmalize the onion in the fat from the sausage and then add the beer and cook until most is absorbed. Pour onions over sausage and set to the side. After dough has risen flour a a large work space and pour dough out of bowl. Work dough into a large rectangle until it’s thickness is between 1/4 - 1/2 inch. Spread sausage and onion mixture over dough leaving a 2 inch lip at the top then repeat with the cheese. Roll the dough from the bottom to the top and place on a sheet tray lined with parchment paper. Cover with a kitchen towel and allow to rise another 45 minutes. Preheat oven to 425. When dough has risen place it in the middle of the oven and bake until nicely browned around 40 minutes. While dough is cooking in a small sauce pan heat your oil and sauté the garlic and onion on medium heat until soft. Add the crushed tomato salt and pepper and oregano and cook on simmer until bread is done. To serve remove sausage bread and allow to sit for 15 minutes before cutting. Cut in slices and serve on a plate with a bowl of sauce for dipping.