Pepperoni Bread

I am asked for this recipe ten times a year. Here you go. Make it soon. It is delicious.

Fillings:

Pepperoni

Salami

Ham

Shredded cheddar cheese

Shredded mozzarella cheese

Parmesan cheese, oregano, garlic powder, onion powder—as you like

(what else? Chopped up meatballs are good. Onions, mushrooms, artichokes, olives…anything you like. That’s why this is called Garbage Bread in New York. Put in whatever you have. But not sauce—it gets too wet. Save the sauce for dipping.)

Dough:

2 pkg yeast

1 ½ c water

¼ c olive oil

1 tsp salt

2 tsp brown sugar

4 to 4 ½ c bread flour

 

Dissolve the yeast with brown sugar in a small bowl with ½ c almost-hot water.

Let it rise 5-10 minutes (or more) until bubbly.

Mix 2 c flour with salt in large bowl.

When the yeast is ready, pour it into the flour mix and add the other 1 c almost-hot water and olive oil.

Stir until smooth.

Then add 1 more cup of flour and mix, then the last cup of flour and mix.

Knead, adding more flour as needed, for about 10 minutes.

Dough should be smooth, elastic, and not sticky.

Add more flour and knead more until this is achieved.

Place ball of dough into clean large greased bowl and cover to let rise for 1-2 hours. (Less time is ok if you are in a hurry or really hungry. This dough has baked great for me even without any rising time except in the oven.)

Divide dough in half and roll each half flat into a rectangle ~10″x15″

Spread the fillings on in layers like a pizza all the way to the edges.

Spread the cheese on last.

Add seasoning as you like.

Roll up like a jelly roll (tight!) and seal the ends under as you roll.

Seal the long seam by pinching and patting until you are convinced it won’t blow open while baking.

Place seam-side-down on greased cookie sheet.

Cover with a towel and let rise about 20-30 minutes, or until your oven is hot (400 F).

Make 4 or 5 diagonal cuts in top to let out steam and then bake for 20 minutes until light brown.

Let cool about 10 minutes before slicing into thin pieces.

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