Pepperoni Pizza Bread

The dough for this one is an adaptation from an Oregano Bread recipe that I found in The Bread Machine Cookbook #1. I've made a lot of these over the years for family get-togethers, potluck and holidays. It's always one of the first things to disappear from the table, and so my boys usually beg me to make a second loaf to leave at home for them to devour unchallenged.

Ingredients

Dough

• 1 1/4 cups lukewarm water
• 1/4 cup olive oil
• 2 teaspoons salt
• 1/4 cup grated Parmesan, Romano or blended cheese
• 1/2 tablespoon dried oregano
• 1/2 tablespoon dried basil
• 2 teaspoons onion powder
• 1 teaspoon garlic powder
• 2 tablespoons chopped sun-dried tomatoes or 1 tablespoon tomato paste
• 1/3 cup nonfat dry milk powder
• 3 cups bread flour
• 2 1/2 teaspoons yeast

Filling

• 1 (6 ounce) can tomato paste
• 1 to 1 1/2 cups (approximate) mozzarella cheese
• 12 to 16 ounces sliced pepperoni
• Dried oregano, basil, onion and garlic powder

Also Helpful To Have Handy

• A small bowl of lukewarm water
• One or two large thin-bladed spatulas
• A large wire rack for cooling
• Clean cookie sheet, cutting board or cardboard flat if transporting

Instructions

1. Please follow the instructions in the booklet for your bread machine for best results. The order in which to add ingredients may vary per manufacturer.
2. Grease or spray a heavy cookie sheet or jellyroll pan and dust with cornmeal. When dough is done remove from breadmaker and roll out on a well-floured surface into a long rectangle a little shorter than your baking sheet. Spread with tomato paste just to within 1 inch of the edge all around. Sprinkle tomato paste with herbs and spices and then mozzarella cheese. Lay slightly overlapping slices of pepperoni over all. Roll up carefully from the long sides as you would a jellyroll. Wet the seam and ends and gently press and smear them together.
3. Lift carefully supporting the middle and place seam side down on prepared sheet. Let rise about 15-25 minutes while preheating the oven to 350 degrees F.
4. Bake for 35 to 45 minutes, until top is well-browned and bread looks done.
5. Don't be alarmed if it springs a leak and oozes - it'll still taste great. It will stick in that spot but the spatula(s) will help get it off the sheet. Cool on the sheet until you can handle it and then carefully loosen it from the pan and slide it onto a wire rack to cool enough to wrap. It can be wrapped warm in aluminum foil, and I usually do it that way so that it s still a little warm when I get to my destination. A cookie sheet or cardboard flat underneath makes it much easier to transport without bending and cracking it - it tends to be soft when warm.
6. Cut into 1 1/2-inch slices and watch it disappear!
7. Store leftovers in the fridge - if you ever have any. I never do!

Notes

Reviewed by mes16121 Tuesday Dec 6th, 2005 08:03 pm.

I made this tonight I have to tell you that this is SO YUMMY! I added some extra toppings...peppers, onions and chopped mushrooms. The bread baked so pretty...did not crack at all! The bread itself was so soft! It was gone in no time! My family wants me to make this at least once a week. Thanks for posting this wonderful recipe!

If you bake bread, you should have this commercial dough conditioner.

Attribution

Posted by cuteascountry_Shortcake at The Cutting Board (Recipe Goldmine) Thursday Oct 20th, 2005 10:35 pm.

Recipe of my sister-in-law...the bread baker in our family.