1 3/4 c Flour
1/3 c Rye flour or yellow corn
-meal
1 tb Sugar
1 1/2 ts Baking powder
1/2 ts Salt
3/4 c Milk; at room temperature
2 lg Eggs; at room temperature,
-lightly beaten
3 tb Vegetable oil
6 oz Bulk sweet Italian sausage;
-cooked, cooled, drained,
-chopped*
3/4 c Provolone cheese; shredded
1/2 c Chopped; peeled, roasted red
-bell pepper*
Preheat oven to 350?. Butter a 9in square pan. Lightly dust with additional
flour and tap out excess. In a large bowl, stir together flours (or flour
and cornmeal) sugar, baking powder, and salt. In another bowl stir together
milk, eggs, and oil until blended. Make a well in center of flour mixture,
add milk mixture and stir just to combine. Stir in sausage, cheese and red
pepper. Scrape batter into prepared pan and spread evenly. Bake for 25 to
35 minutes, or until a cake tester comes out clean. Remove pan to a wire
rack. the bread is best served warm. Store completely cooled bread in an
airtight container in refrigerator. TO reheat, toast a piece in a toaster
oven for about 2 minutes, or until heated through.
*Link sausage can also be used. Simply remove casing before cooking
sausage.
*To roast red pepper, cut in quarters and remove seeds. Place cut side down
on a foil lined baking sheet. Broil for 8 to 12 minutes, or until charred.
Tops of peppers should be approximately 3 to 5 inches from the heat
Yields
12 Servings