Yield: 12 Servings
|⅓ cup||Rye flour or yellow corn meal|
|1½ teaspoon||Baking powder|
|¾ cup||Milk; at room temperature|
|2 larges||Eggs; at room temperature, lightly beaten|
|3 tablespoons||Vegetable oil|
|6 ounces||Bulk sweet Italian sausage; cooked, cooled, drained, chopped*|
|¾ cup||Provolone cheese; shredded|
|½ cup||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 source.
Remove from sheet and cool. Rinse under cool running water to remove skin.
Use a paring knife to remove remaining skin.
**Tootie Notes:I purchased a pan that has indentions in the shape of peppers. I bake this bread in the cast iron pan. It is so cute. I have played with this recipe in a lot of ways. Adding chopped chilies, finely chopped pistachios and what ever. It is always, always welcome to the table with our cheese soup.
Recipe by: Tootie's Special Recipe Collection Posted to TNT Recipes Digest, Vol 01, Nr 927 by LVFG53A@... (MRS IRA M DENNIS) on Jan 10, 1998