Pepperoni Bread
Dec 21st, 2009 by Yoko
The bread was gone within a matter of minutes. But unfortunately for me, there weren’t a lot of cookies to be had at the party!
Makes 2 small free-form loaves
Ingredients
-
1 cup warm (110 degrees Fahrenheit) water
1 envelope dry yeast
1 teaspoon sugar
3 cups flour
1 teaspoon salt
1 teaspoon olive oil
about 1/2 pound thinly sliced pepperoni (I didn’t use all of what I bought)
about 1/2 cup shredded parmesan cheese (more or less)
1/2 teaspoon oregano
1/2 teaspoon thyme
1 egg, beaten (optional)
Directions
Proof yeast by adding it to the warm water and sugar, letting it sit for 5-10 minutes until it foams.
In a large bowl, add flour, salt, and yeast mixture. Mix until a ball of dough forms that is moist, slightly sticky. Turn out onto a lightly floured surface and knead for about 5 minutes.
Oil another bowl with the olive oil. Put the dough in this bowl, turn to coat with oil. Cover loosely with a kitchen towel and let rest in a warm place for 1-1 1/2 hours.
Punch down the dough and divide into two balls.
Preheat oven to 375 degrees Fahrenheit.
With a rolling pin, roll out dough to about an 11-inch square. Sprinkle a thin layer of cheese, 1/4 teaspoon each of the oregano and thyme, and then place pepperoni to cover. Roll up the dough carefully and tuck in the ends to seal. If desired, brush the top of the dough with the beaten egg. Repeat with the second ball of dough.
Place on a baking sheet and bake for 20-25 minutes, until golden brown.
Let sit for about 10 minutes. Slice while still warm and serve. Also good at room temperature.
It looks delicious, and resembles a cross between a cinnamon roll, a rolled up pizza and a piece of think ciabatta. If I can get the SI conversion to make sense, I’ll definitely be trying it.
Cool– let me know if you make it and how the conversions turn out.