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1
If you think your sausage has too much fat, simmer in shallow water in a frying pan, pricking the sausage with a sharp knife to allow the fat to escape.
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2
Combine the lukewarm water, salt, yeast, saffron, and fennel seeds in a metal cup and maintain a lukewarm temperature to keep the yeast active.
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3
Sift the flour into a large bowl, and make a well in the center of it.
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4
Pour in the yeast mixture and mix well (you will have to use your hands).
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5
Knead the dough until smooth and elastic (about 10 minutes), then pour the oil over the dough and knead until no longer sticky (about 5 minutes).
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6
Place in a large bowl, cover with a towel, and put in a warm place until it doubles in size.
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7
(Press the dough with your fingertips; if they leave a stubborn imprint, it has risen enough.)
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8
When the rising time is almost over, presoak a clay pot, top and bottom, for 15 minutes.
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9
Roll the dough out to a thickness of 1/4 inch.
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10
Place the sausages (about 5) on top of the dough, wrap each in its own pocket, and pinch the ends closed.
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11
Place each pocket side by side to form one loaf.
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12
Trim a piece of aluminum foil, cover the bottom of the bottom of the presoaked pot and sprinkle with cornmeal.
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13
Add the dough to the pot and put lid on, then put the covered pot in a warm place and let the dough rise until doubled in size (about 60 minutes).
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14
Cover the pot and place it in a cold oven.
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15
Set the oven temperature at 450F (230C).
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16
Bake for 45 minutes, then check the bread and let it continue baking, uncovered, in the oven to brown for an additional 15 minutes (total cooking time about 60 minutes).
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17
The bread will be done when a finger thump on the loaf's surface sounds hollow.
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18
Allow the bread to sit for 15 to 20 minutes before serving.
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19
NOTE: This recipe can be safely doubled, but use 2 pots for cooking.
