Thaw loaves in fridge twelve hours. Some might say overnight.
Brown sausage and cool.
Knead bread and poof at 170F with bowl of water (1qt) to double -- one and a half hours.
Punch down bread. Let rise a second time, 30 minuets.
Reserve egg. For Italian, reserve Parma. Combine other ingredients.
Roll dough 12"x4".
Align filling along center longitudinal third. Roll up longitudinally and form into a ring, seam-side down.
Wash with beaten eggs. Top with Parma for Italian.
Bake 375F, 1 hour 15 minutes for breakfast. Bake until Parma cooks for Italian, perhaps 15 minutes longer.