I do my best to avoid simply saying things like, “Oh my gosh, you guys, this is so so so so so amazingly delicious!”  “It’s so yummy!”  “You’ll want to marry it!”  I’ve watched enough critiquing on The Next Food Network Star to know the importance of using proper descriptive adjectives. But really. This is so freakishly good.  And you probably will want to marry it.  I know there are similar things you can do with pre-made, frozen bread dough, tossing in cheese and pepperoni or something, but this is such an elevated version and making it from scratch totally pays off here.  The bread is so soft and tender, and beautifully flavored with herbs and spices, and seriously, just look at it.   Trust me and try it.  Bonus:  This makes two loaves, and it freezes pre-baking beautifully.  So eat one for dinner and put one in the freezer for another night if you like.

Start by stirring together some flour, yeast, and Italian seasoning.

Add in melted butter, warm milk, with a little salt and sugar, and also an egg

Until you have a nice soft dough.

After your dough comes together and gets kneaded, place it in an oiled bowl to rise.   I use our Rosemary Olive Oil and slather it all over that sucker.

After it’s risen, divide it into 3 balls,

and then take each ball and roll it into a long snake and snip it into little pieces.

These little dough balls will get layered into the bread pan along with some cooked, crumbled Italian sausage (I use Italian turkey sausage)

And cheeeeeeese.  (No that’s not a typo.)  Fontina, mozarella, and Parmesan.  Don’t skimp.  Buy the yummy cheese.

Layer all of that in there in alternating layers.  It seems like a ridiculous amount of cheese.  Just go with it.

When it bakes up, the bread and the sausage and the cheese all become one beautiful piece of deliciousness.

You can slice it into slices

Or pull it apart into chunks.

Serve it with pesto for dipping (it just keeps getting better!)

And instantly become the most popular person in the room.

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Cheesy Sausage BreadRecipe from Better Homes and Gardens Fall Baking 2014

Ingredients8-oz bulk Italian sausage (I use Italian turkey sausage)1/4 cup finely chopped onion3 1/4-3 3/4 cups all-purpose flour1 packet active dry yeast2 teaspoons dry Italian seasoning1 cup milk1/3 cup butter1/4 cup sugar3/4 teaspoon salt1 egg1 1/2 cups shredded Fontina cheese (6 oz)1 1/2 cups shredded mozzarella cheese (6 oz)1/2 cup shredded Parmesan cheese (2 oz)1 cup purchased basil pesto (or make your own, here)

Instructions

Freezer Instructions: Before baking, place prepared loaf in freezer.  When frozen solid, you can remove the bread mass using the parchment the pan is lined in.  Wrap well in plastic and/or foil and seal in a zip top bag.  When ready to bake, unwrap and return parchment lined bread to pan.  Let sit at room temp for 3-5 hours, until thawed and then bake as directed.