Tuesday, August 24

Bread Week: Pepperoni Bread

Last full day of class for Quarter 2!  This week is the last week of clinicals, then we have review sessions on Monday, finals all next week and then - two weeks of vacation!  I can't wait to have a break from all this.  There are some yummy things I'd like to work on, interspersed with Thursday brunch and beach time.  :-)

During my bread experimentation, I decided to make one of Hubby's favorites, pepperoni bread.  This is apparently a big South Jersey tradition.  We had it in Altoona, of course, but definitely not to the degree that you see it around here, in every corner bakery.  It's kind of like rolled up pizza with no sauce, or a stromboli in bread dough.  However you describe it, it's definitely delicious!

 Pepperoni Bread
(makes two loaves)
1 recipe for Thursday Bread
1/4 lb thinly sliced deli pepperoni
3 oz shredded mozzarella cheese.

Allow the bread to double in size for the first rise.  Divide the dough into two balls and allow to rise for 15 minutes.  Roll each ball out onto your work surface, as you would for regular bread, approximately 7"x18".   Layer half the pepperoni onto the bread surface.  Sprinkle with half the cheese.  Roll into a loaf, sprinkle the top with mozzarella.  Repeat for the other dough ball.  Bake at 350 for 25-27 minutes, until golden brown.  Store in the refrigerator, if you have any left after the first few hours.  Even my in-laws liked it!!  :o)


Thanks for reading! Now it's your turn to share...

Related Posts Plugin for WordPress, Blogger...