Instructions: Remove casing from sausage and crumble meat into medium nonstick skillet.

Cook over medium heat, stirring to break up sausage, until it begins to render its juices, about 3 minutes. Add onion and cook until sausage is no longer pink and onion softens, about 5 minutes. Remove from heat and let cool.

Bring all ingredients to room temperature and pour into bakery, in order.

Set "baking control" at 10 oclock. Select "white bread" and push Start.

In hot & humid weather, use 1/8 c less water.

Serve this moist, spicy bread with a crisp green salad or with vegetable soup for a casual apres-ski party. The only other thing you need is beer or a hearty red wine.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.