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1
Mix yeast and water in small bowl. Let stand 10 minutes or until frothy.
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2
Combine flours, sugar, fennel and salt in Bowl of KitchenAid(R) Artisan Stand Mixer. Attach Bowl and Flat Beater to Mixer. Turn to Speed 3 and mix 1 minute or until combined.
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3
Continuing on Speed 3, add yeast mixture and 1/4 cup melted butter; mix until just incorporated. Remove Flat Beater and attach Dough Hook. Turn to Speed 4 and knead 7 minutes. Place dough in large, lightly greased bowl; turn once to grease surface. Cover and let rise in warm place 2 hours or until doubled in size. Wash and dry bowl and beater.
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4
Add sausage, cheese, 1 cup melted butter and herbs to clean Mixer Bowl. Attach Bowl and Flat Beater to Mixer. Turn to Speed 3 and mix 3 minutes or until smooth and glossy.
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5
Punch down dough and shape into several 1/2-ounce balls. Dip each ball into sausage mixture and arrange between two lightly greased and floured 9x5-inch loaf pans. Arrange balls randomly in pan, layering again with sausage mixture. There should be enough to make a minimum of three layers. Cover and let rise in warm place 45 minutes.
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6
Preheat oven to 350u00b0F. Bake 40 minutes. Remove from pan and cool on wire rack 45 minutes. Wrap and refrigerate leftovers up to 2 days.
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7
Chef's Tip: Substitute 1/4 cup dried Italian herbs for the combination of fresh cilantro, parsley and thyme.
