Recipe: sausage bread

Recently came across this recipe for sausage bread from the Daily News (don't laugh at the date) September 4, 1983 - Never got around to trying it, as we have some pretty good bakeries that make it, on especially in Brooklyn, N.Y.
(and I don't know how easy this one is)

Yield - 6 loaves

6 cups flour
1 package active dry yeast
2 teaspoons salt
2 cups water
3 tablespoons oil

For filling:

6 or 7 onions cut up
2 tablespoons bacon fat, butter or margarine
1/2 teaspoon salt
12 to 14 Italian sausages, out of skin
3/4 stick pepperoni, cut in small pieces

In large bowl, mix together flour, yeast, salt and water. Then stir in oil. Knead on a floured board for 8 minutes or until elastic. Return to bowl, cover, let stand in warm place unti double in bulk. (If desired, dough may be punched down and refrigerated overnight.)

For filling, in a skillet, saute onions in fat, stirring occasionally, until golden. Add salt and stir in sausage and pepperoni. Saute, stirring and breaking up sausage until sausage is cooked.

Cut dough into six p;ieces. Roll out each on floured, cloth covered board to 10 x 8". Top each with filling, then fold dough in on both sides and tuck in ends. Put in greased jelly roll pan 2" apart, making sure that seams are underneath. Brush with fat. Let stand until doubled in bulk. Bake in a preheated 325 degree oven for 45 minutes or until golden brown. While it bakes, baste a few times with sausage fat that comes out in pan.