PEPPERONI BREAD
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PEPPERONI BREAD
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I'm pretty sure that I have posted this before but I like this bread dough better. Pepperoni bread 1/4 Cup Melted Butter 2 1/4 Cup very warm tap water 2 Pkgs.Active Dry Yeast 1 Tablespoon Salt 2
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PEPPERONI BREAD

posted at 1/14/2012 11:59 AM EST
Posts: 4948
First: 6/4/2010
Last: 4/30/2013
I'm pretty sure that I have posted this before but I like this bread dough better.

Pepperoni bread

1/4 Cup Melted Butter
2 1/4 Cup very warm tap water
2 Pkgs.Active Dry Yeast
1 Tablespoon Salt
2 Tablespoons Sugar
6 Cups Bread Flour
1 # sliced pizza pepperoni


In a large bowl place melted butter and warm water,stir well.Add yeast,salt and sugar.Let sit for 5 minutes,Add 3 cups of flour and mix well.Add the other 3 cups of flour mix well,when it is all incorporated.Knead for 5 minutes until smooth and elastic.I use my big Kitchen aide mixed to mix the flour in and when it is smooth and clinging to the dough hook,I put it on low and let the mixer do the kneading for me.When the dough is is ready place in a large bowl that you have greased,turn the dough so all sides are greased cover and place in a warm place and let it rise until double about 1 Hour.Punch the dough down and transfer to a floured board,Divide in half or you can make 4 smaller loaves.I make 2 large loaves,they fit perfectly on my half sheet baking trays.I roll it out to fit length wise in the pan roll out to about 1/4 inch thick,this will make 2 large loaves.After it is rolled out place sliced pepperoni on the dough I over lap them and use about 1/2 # of pepperoni on each loaf.Leave about a 1/2 inch not covered with the pepperoni so when it's rolled you can seal it fold the ends under and pinch the dough to seal the ends and the seam.Place the loaves on a greased cookie sheet seam side down,grease a piece of waxed paper or foil place over the loaves put it in a warm place for about a hour to rise.This is optional beat an egg and brush the beaten egg on the loaves it just makes them look even better..Bake in a preheated 350* oven for about 35 minutes or until the loaves are a nice golden brown.Allow them to cool on a cooling rack,slice and serve with marinara sauce or pizza sauce on the side for dipping.Enjoy!

Re: PEPPERONI BREAD

posted at 1/14/2012 12:34 PM EST
Posts: 7310
First: 6/23/2010
Last: 4/23/2014
Wow .... Thanks Gale.   I wish I had the courage to try yeast ~sigh~

Re: PEPPERONI BREAD

posted at 1/14/2012 2:54 PM EST
Posts: 959
First: 1/20/2010
Last: 4/13/2014
Thanks for the recipe. My hands won't let me knead the dough very good anymore.
I am going to try it anyway. Sounds really good.

Re: PEPPERONI BREAD

posted at 1/14/2012 6:23 PM EST
Posts: 1627
First: 8/9/2008
Last: 6/11/2013
Gale,  Thank you so much for posting your pepperoni bread. Sounds wonderful.
I have only started using yeast again (about 2 months) so I have a couple of
questions.  On your flour do you use all purpose or bread flour? On my pizza
dough recipe I have to use bread flour. Now for the yeast one. For the dry yeast
do you use active dry yeast or rapid rise dry yeast?  I have both.  On my pizza
dough it calls for rapid rise. Sorry Gale, but I'm just learning again. I also have
to knead the pizza dough for 8 min.  Wow! It sure is a long 8 min.

Re: PEPPERONI BREAD

posted at 1/14/2012 7:21 PM EST
Posts: 4948
First: 6/4/2010
Last: 4/30/2013
Sorry Carol and everyone else I've corrected the recipe.I really don't have a recipe I've just tried different dough recipes and I like this one best.I had to kind of explain how I make this,without a recipe.Most things that I make I don't have recipes for.I've made the apple cake so often lately I haven't even used the recipe but put it away for safe keeping when I forget. lol Carol I think this would be a good pizza crust too,I'm going to try it the next time I make it.Using bread flour is a little new to me I used to make this with just a white bread recipe it was good but this dough is better.

Re: PEPPERONI BREAD

posted at 1/14/2012 8:31 PM EST
Posts: 4948
First: 6/4/2010
Last: 4/30/2013
Carol the difference between the two types of yeast is, active dry yeast requires a second rise and the rapid dry yeast only one.I'm guessing that is why your pizza dough recipe calls for rapid rise.If you use this recipe for pizza dough use the rapid rise yeast,that's what I'm going to do.These two types of yeast are interchangable depending on the time you have to spend.The rapid rise usually takes half the time of the active dry yeast to rise.I hope this makes sense? Thanks for asking the questions on the type of flour and yeast I totally forgot,I usually don't follow recipes,I do it without thinking about it.In other words I could be dangerous in the kitchen! lol !

Re: PEPPERONI BREAD

posted at 1/14/2012 9:59 PM EST
Posts: 7310
First: 6/23/2010
Last: 4/23/2014
You don't use the apple cake recipe because you've made it often?   Yikes!!  I've been making chocolate chip cookies for 35-40 years and I still use that tattered recipe.

Re: PEPPERONI BREAD

posted at 1/14/2012 11:40 PM EST
Posts: 1417
First: 10/26/2009
Last: 3/15/2014
In Response to Re: PEPPERONI BREAD:
You don't use the apple cake recipe because you've made it often?   Yikes!!  I've been making chocolate chip cookies for 35-40 years and I still use that tattered recipe.
Posted by Nancy G


I'm the same, Nancy. I could recite my chocolate covered cherries recipe, no problem, but I still keep the recipe handy when making them.

Re: PEPPERONI BREAD

posted at 1/15/2012 2:17 AM EST
Posts: 1627
First: 8/9/2008
Last: 6/11/2013
In Response to Re: PEPPERONI BREAD:
Sorry Carol and everyone else I've corrected the recipe.I really don't have a recipe I've just tried different dough recipes and I like this one best.I had to kind of explain how I make this,without a recipe.Most things that I make I don't have recipes for.I've made the apple cake so often lately I haven't even used the recipe but put it away for safe keeping when I forget. lol Carol I think this would be a good pizza crust too,I'm going to try it the next time I make it.Using bread flour is a little new to me I used to make this with just a white bread recipe it was good but this dough is better.
Posted by gale g


Gale,  Thank  you so much.  I have posted some recipes and corrected them too. I knew what to do,but
other people who wanted to make it wouldn't know what to do!  I follow baking recipes but my other
cooking  I don't have recipes for a lot of meals that I make!!  lol lol   In my pizza dough recipe, it calls for
2 1/2 cups of bread flour and it make a 16" x 10" pan. Your crust would make an awesome pizza crust.
The crust just tastes so much better than pizza that you buy.

Re: PEPPERONI BREAD

posted at 1/15/2012 2:32 AM EST
Posts: 1627
First: 8/9/2008
Last: 6/11/2013
In Response to Re: PEPPERONI BREAD:
Carol the difference between the two types of yeast is, active dry yeast requires a second rise and the rapid dry yeast only one.I'm guessing that is why your pizza dough recipe calls for rapid rise.If you use this recipe for pizza dough use the rapid rise yeast,that's what I'm going to do.These two types of yeast are interchangable depending on the time you have to spend.The rapid rise usually takes half the time of the active dry yeast to rise.I hope this makes sense? Thanks for asking the questions on the type of flour and yeast I totally forgot,I usually don't follow recipes,I do it without thinking about it.In other words I could be dangerous in the kitchen! lol !
Posted by gale g


Gale,  Yes, it does make sense. I love to punch the dough. I like to knead the bread.  I think it would
be good  to relieve stress. lol lol  If I was highly stressed I would use the active dry yeast! lol lol  I
think you could be dangerous in the kitchen with all that punching and kneading.  lol lol  I really enjoy
that punching and kneading, I think I'm going to be dangerous in the kitchen too. lol lol  Most of the
time when I ate pizza, I would never eat the crust.  Now I just love that crust. lol lol  Thanks for explaining
the difference in yeast.

Re: PEPPERONI BREAD

posted at 1/15/2012 4:44 AM EST
Posts: 4948
First: 6/4/2010
Last: 4/30/2013
Hi Carol could you post your pizza dough recipe? I would just double it,these guys here are big eaters and I would have to make two.Do you belong to Sam's club or Costco? They sell active dry yeast in a 1# package,it's around $5 but if you buy the strips that will quickly cost that much,this is a huge savings.1# of yeast is = to just over 22 strips of yeast.I haven't checked in awhile but the strips have to be around $2 each.Just a thought.This is a great snack for traveling,not as messy as a sandwich.

Re: PEPPERONI BREAD

posted at 1/15/2012 5:44 AM EST
Posts: 1072
First: 10/2/2008
Last: 10/4/2013
It sounds very interesting!  I might like to try it.

Re: PEPPERONI BREAD

posted at 1/15/2012 6:00 AM EST
Posts: 1101
First: 8/8/2008
Last: 11/28/2013
Thanks for the recipe. I will try it. I don't always work with yeast since it is a time consuming project, but the result is worth it.

Re: PEPPERONI BREAD

posted at 1/15/2012 7:39 AM EST
Posts: 2523
First: 6/4/2010
Last: 4/23/2014
Iwent to my friends house for dinner and she had the pepperoin bread with her dinner.

Re: PEPPERONI BREAD

posted at 1/15/2012 8:03 AM EST
Posts: 3553
First: 1/16/2009
Last: 4/23/2014
This sounds like a great recipe - one I'll have to try.  Thanks!

Re: PEPPERONI BREAD

posted at 1/15/2012 8:57 AM EST
Posts: 2174
First: 8/8/2008
Last: 4/23/2014
interesting but I don't do much yeast bread

Re: PEPPERONI BREAD

posted at 1/15/2012 10:04 AM EST
Posts: 1203
First: 9/10/2008
Last: 4/18/2014
Wow! Sounds very yummy!  I know my "meatball" would love this bread!

Re: PEPPERONI BREAD

posted at 1/15/2012 11:23 AM EST
Posts: 3406
First: 10/6/2010
Last: 4/15/2014
I get a "chop" or I think some call it a "block" bread.  The dough is cut into chunks and cheese and pepperoni are mixed in with the chunks then the bread is baked flat on a baking sheet.  So when it is served you can pull chunks of bread off the larger piece.  One store I go to also puts several chunks in a muffin tin and when I get a salad I will get 1 bread muffin to go with it. I typically get a cheddar jalapeno muffin but if they do not have that I get a onion and pepper one or a cheese and pepperoni one.
I have made bread like that at home and it is very good.  Goes great with soup or chili, just pull off a chunk or two. Rustic and family friendly.

Re: PEPPERONI BREAD

posted at 1/15/2012 3:24 PM EST
Posts: 1828
First: 9/9/2008
Last: 4/23/2014
Thanks for posting the recipe Gale.  This sounds great.  Haven't made anything with yeast in a while, probably time to do so.

Re: PEPPERONI BREAD

posted at 1/16/2012 2:14 AM EST
Posts: 1627
First: 8/9/2008
Last: 6/11/2013
                                           Pizza Dough
2 to 2 1/2 cups bread flour
1 pack(1 Tbsp) rapid rise yeast
2 tsp. white sugar
1 tsp. salt
1/2 cup water, heated to 115-125 degrees
1/2 cup milk, heated to    115-125 degrees
1/4 cup extra virgin olive oil
Cornmeal
Lightly coat a large bowl with olive oil or spray, set aside.
Combine flour, yeast, sugar and salt in the bowl of an electric mixer fitted with paddle attachment.
Add warm water and milk and olive oil and mix on low speed until well combined, 2-3 min.. Dough
will be soft.
Dough can be done in a food processor fitted with a metal blade-combine flour, yeast, sugar and
salt and pulse to combine. Slowly add water and milk, and 1/4 c. olive oil. Process until the dough
forms a ball and rides the blade.. Process another 45 seconds, transfer the dough to a lightly
floured surface.
After you put the dough on the floured surface, knead the dough until smooth. about 8 min.

Form dough into a ball, transfer to the prepared bowl, turning to coat all sides. Cover loosely with
plastic wrap and a clean damp towel, set aside in a warm, draft-free place until the dough doubles
in volume. 45-60 minutes.
Preheat oven to 375 degrees.
Spray pan, I use 16x10 or you could use a 18x12 pan. Sprinkle lightly with cornmeal, then tap the
pan around to distribute it, like a real thin coating of it. After dough has doubled, punch it and place
on floured surface, flour rollling pin and roll out to the correct size and place in pan. You can add
whatever toppings and sauce you like.
Note:  I put the water and milk in the same pan to heat it and used my candy thermometer to reach
the right temperature. I used my food processor and it works perfectly. There is plenty of dough to
make it in a 18x12 pan. I used pizza sauce in a jar from Walmart(Great Value) I saute the sliced
onions and red pepper until soft. so they will be cooked and not partly raw. Add mushrooms and
mozzarella cheese.  Bake at 375 degrees 25-30 min., or until golden brown.

I hope I explained enough so anyone that has not worked with yeast before will not be afraid to try
this.  The reward is wonderful tasting crust. If there are any questions feel free to ask. I'm sure
Gale will be willing to give advice she has been baking bread for years and I have just started.
I'm sure there are a lot of our VBB's who also have more experience with using yeast.
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