Filled Bread with Fresh Sausage

In a bowl, combine the all-purpose flour, sugar, and yeast, mixing the dry ingredients well.

Incorporate the creamy margarine into the dry mixture, mixing well before adding the water.

Gradually add the warm water to the dough, starting to mix with a spoon and then switching to your hands.

Add the salt to the dough and mix briefly before transferring it to a floured countertop.

Knead the dough vigorously on the counter for about 5 minutes until it is smooth and uniform.

Form the dough into a ball, sprinkle a little flour over it, and cover it, allowing it to rise until doubled in volume.

While the dough rises, remove the casing from the fresh Calabresa sausage, break it up into pieces with your hands, and sauté over medium-low heat until quite dry.

After the dough has doubled in size, punch it down, roll it out, and evenly distribute the sautéed sausage as the filling.

Roll up the filled dough, gently pressing the edges together, and place it on a baking sheet.

Let the bread rise again on the baking sheet for approximately one hour.

Bake the bread in a preheated oven at 350°F for about 30 minutes, or until nicely browned and cooked through.