Pepperoni Bread – Home made Italian bread stuffed with pepperoni and cheese!
Put water and oil in a mixer with a dough hook attachment. Add all bread dough dry ingredients.
Mix on low speed for 2 minutes, then 7 minutes at a medium speed.
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.
Let rise until the ball doubles in size.
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).
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).
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.
Continue alternating columns of mozzarella/pepperoni and provolone/pepperoni until you run out of dough. Repeat for the other 3 loaves.
Place the loaf seam side down onto a baking sheet lined with parchment paper.
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.
Preheat oven to 400 degrees.
In a small bowl, whisk together an egg with a splash of water.
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.
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.