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[Adapted from King Arthur Flour]

Marie’s Pepperoni Bread

Difficulty: Intermediate Prep Time 30 mins Cook Time 30 mins Rest Time 2 hrs Total Time 3 hrs
Servings: 12
Best Season: Suitable throughout the year

Ingredients

Instructions

Making the dough:

  1. Bread machine method:

    Place first 5 ingredients in bread machine pan, select Dough setting, and press Start.  When dough has risen long enough, the machine will beep.  Turn off bread machine, remove bread pan, and turn out dough onto floured or oiled countertop or cutting board.  Beat egg in small bowl with fork, set aside.

  2. OR mixer method:

    Warm milk to 105-115 degrees and add yeast and pinch of sugar.  Let proof 5-10 minutes.  Then add to mixer along with oil, salt and flour to make soft dough.  Knead until soft and elastic.  Place in greased, large bowl.  Cover.  Let rise in warm place till double in bulk.  Turn out dough onto floured or oiled countertop or cutting board.  Beat egg in small bowl with fork, set aside.

Assembling the dough:

  1. Rolling, filling, rolling

    Split dough in half.  Roll out each portion of dough to an approximate 15 x 10” rectangle.  Spread with beaten egg, leaving one edge of the 15” width without any egg wash. 

    Distribute pepperoni slices evenly over dough.  Then sprinkle with blend of cheeses of your choice.  Then layer the chunks of pepperoni onto the cheese.

    Starting at long side (at edge with egg wash), roll up (toward edge with no egg wash) to form 15” roll and place seam side down on cookie sheet dusted with cornmeal.  Repeat with other half of dough. 

    Brush tops of dough with remaining egg.  Sprinkle with spices (e.g., black pepper, garlic powder, Italian seasoning blend, salt, red pepper – your choice). 

    Let rise until double in size, approx. 1 hour. 

    Preheat oven to 350 degrees about 15 minutes before final rise complete.

    Bake approx. 30 minutes until golden brown.   Cover loosely with foil if bread starts to brown too much.

Keywords: bread, marie, appetizer
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