Last night I tried out the Casatiello from "The Bread Baker's Apprentice". It's a kind of brioche with cheddar cheese and bits of sausage in it.
It recommends using hard cured salami, but instead I picked up a roll of summer sausage and sauted it. It worked beautifully.
The bread is creamy and rich, and extremely satisfying. It takes about 5 hours to make, but is well worth the time and effort.
We had company, and the bread disappeared entirely within two hours.