Baking, Bread

Pepperoni Bread

Do you ever wake up in the morning and think, how can I eat as many carbs as humanly possible today? Just me? Ok then ….

Well, if you ever do happen to have that particular craving, look no further than Steven Michael’s Pepperoni Bread! We used turkey pepperoni because we’re awesome or lame depending on who you’re asking.

After downing a loaf each, Steven Michael and I sat in our Pepperoni Bread comas watching Dawson’s Creek. Fun fact, we met when a mutual friend discovered our shared love for the Creek and brought us together. Though we’ll never agree on who should have ended up with Joey (clearly Pacey and I won’t hear any of this Dawson nonsense), we like to watch reruns on our date nights and fight about it. True Love (if you get that reference, you’re our kind of people). Steven Michael even proposed to me on the actual creek in Wilmington, NC while we were on a road trip down to Disney. Yes, I was being a jerk about making the extra out of the way stop, and yes, I swiftly put my foot in my mouth.

How did you meet your significant other or best friend? Did you almost ruin your own proposal by being a jerk? Tell us about it in the comments below!

Pepperoni Bread - Home made Italian bread stuffed with pepperoni and cheese!

Yields4 Servings
Prep Time3 hrs 30 minsCook Time25 minsTotal Time3 hrs 55 mins

Bread Dough
 1 lb Semolina Flour
 1 lb Bread Flour
 19.80 oz Water
 0.80 oz Salt
 1 Package Instant Yeast
 0.60 oz Sugar
 1.60 oz Olive Oil
Misc
 10 oz Pepperoni Slices (we used turkey)
 16 Provolone Slices
 8 oz Shredded Mozzarella
 1 Egg
 Splash of Water
 Salt
 Dried Basil

Bread Dough
1

Put water and oil in a mixer with a dough hook attachment. Add all bread dough dry ingredients.

2

Mix on low speed for 2 minutes, then 7 minutes at a medium speed.

3

Once dough is mixed, knead on a floured countertop for a few minutes, then roll into a ball. Place dough ball into a greased bowl and cover with saran wrap.

4

Let rise until the ball doubles in size.

5

Once dough has risen, cut it into four 350 gram pieces and shape each piece into a flattened rectangle (roughly 1/2 inch in thickness).

6

Leave a few inches from the edge of the dough, and make about a 3 inch column of shredded mozzarella topped with a layer of pepperoni (short length of the rectangle).

7

Fold the extra dough from the edge over the cheese/pepperoni column. Make another column layering provolone slices and pepperoni, and then fold over that as well.

8

Continue alternating columns of mozzarella/pepperoni and provolone/pepperoni until you run out of dough. Repeat for the other 3 loaves.

9

Place the loaf seam side down onto a baking sheet lined with parchment paper.

10

When all four loaves are on the parchment paper, cover the baking sheet(s) with a light towel and set aside to rise. Loaves should double in size again.

11

Preheat oven to 400 degrees.

12

In a small bowl, whisk together an egg with a splash of water.

13

Use a basting brush to spread egg wash over the top of the now risen loaves. Then, sprinkle the tops with a little salt and dried basil onto the egg wash. Finally, score each loaf three times diagonally.

14

Bake at 400 degrees for 15 minutes, then spin the pan and bake for an additional 5-10 minutes, until the tops are golden brown.

Ingredients

Bread Dough
 1 lb Semolina Flour
 1 lb Bread Flour
 19.80 oz Water
 0.80 oz Salt
 1 Package Instant Yeast
 0.60 oz Sugar
 1.60 oz Olive Oil
Misc
 10 oz Pepperoni Slices (we used turkey)
 16 Provolone Slices
 8 oz Shredded Mozzarella
 1 Egg
 Splash of Water
 Salt
 Dried Basil

Directions

Bread Dough
1

Put water and oil in a mixer with a dough hook attachment. Add all bread dough dry ingredients.

2

Mix on low speed for 2 minutes, then 7 minutes at a medium speed.

3

Once dough is mixed, knead on a floured countertop for a few minutes, then roll into a ball. Place dough ball into a greased bowl and cover with saran wrap.

4

Let rise until the ball doubles in size.

5

Once dough has risen, cut it into four 350 gram pieces and shape each piece into a flattened rectangle (roughly 1/2 inch in thickness).

6

Leave a few inches from the edge of the dough, and make about a 3 inch column of shredded mozzarella topped with a layer of pepperoni (short length of the rectangle).

7

Fold the extra dough from the edge over the cheese/pepperoni column. Make another column layering provolone slices and pepperoni, and then fold over that as well.

8

Continue alternating columns of mozzarella/pepperoni and provolone/pepperoni until you run out of dough. Repeat for the other 3 loaves.

9

Place the loaf seam side down onto a baking sheet lined with parchment paper.

10

When all four loaves are on the parchment paper, cover the baking sheet(s) with a light towel and set aside to rise. Loaves should double in size again.

11

Preheat oven to 400 degrees.

12

In a small bowl, whisk together an egg with a splash of water.

13

Use a basting brush to spread egg wash over the top of the now risen loaves. Then, sprinkle the tops with a little salt and dried basil onto the egg wash. Finally, score each loaf three times diagonally.

14

Bake at 400 degrees for 15 minutes, then spin the pan and bake for an additional 5-10 minutes, until the tops are golden brown.

Pepperoni Bread

Leave a Reply