Pepperoni bread

By RoketJSquerl

Ingredients

• 2 tsp dry yeast
• ¼ C warm water
• 1 C warm milk
• 1 tbsp sugar
• 1 tsp salt
• 2 tbsp olive oil
• 3 - 3½ C all purpose flour
• 1 C thin sliced pepperoni
• grated monterey-jack cheese
• marinara sauce for dipping

Details

Adapted from indirectheat.blogspot.com

Preparation

Step 1

Mix the water, yeast, milk and sugar in a large bowl. Give a few minutes to let the yeast hydrate and get all fired up. Mix in the flour bit by bit. Mix in the salt and oil. Flour a board and knead for 15 minutes by hand (or about 7 minutes if you're using a mixer). Put into a lightly oiled bowl and cover with a cloth.

Allow to rise for two hours. Split dough in half, and roll into two balls on a lightly floured surface.



Allow to rise for 15 minutes.

Roll out each ball with a rolling pin into a rectangle, roughly five inches by twelve inches. Layer on the pepperoni, like a pizza (i.e., leave the edges clear).



Cover the pepperoni with a thin layer of grated cheese.



Roll up the dough tightly into a log. Pinch the seams shut.



Place the loaves onto an oiled cookie sheet. Allow to rise for another half hour while you preheat the oven at 375°F. Bake the loaves for 20-25 minutes until browned nicely.



Either slice and serve now, or let cool. This pepperoni bread is best served hot. Toast the loaf in the oven for 10-15 minutes at 300°F. Slice and serve.



Dip the slices of bread in briefly warmed tomato sauce. This bread is always a Christmas party hit, we get cleaned out within minutes of removing them from the oven. Greasy, salty, cheesy tastiness. Yum.