Pepperoni Loaf - March 2009 - Sara

I’ve started making bread as of late. It is mighty delicious. I decided it would be more delicious if I added things to it. Hence, I began my “Pepperoni Loaf”.

I used the Betty Crocker Basic White Bread recipe. (Below is the halfed recipe as I did not need two loaves):

1 package quick rise yeast

1/3 cup warm water for dissolving yeast

1 1/3 cup warm water

2 tbsp sugar

1/2 tbsp salt

1 1/2 butter/shortening (I usually melt the butter)

5 cups flour (approx. depending on flour type & climate)

Fillings:

Pepperoni, Provolone, Mozzarella shredded, Roasted Garlic, Oregano, Basil, Thyme

Instructions:

Dissolve yeast into 1/3 cup warm water for approx. 10 minutes. Mix 2 ½ cups of the flour and all of the remaining ingredients (including the yeast mixture) into a bowl. Once that is well mixed, kind of like a batter, I add ½ cups of flour until the dough is easy to handle (usually adds another 2 ½ cups). Thankfully, I have a Kitchenaid Mixer. I stick the ball on the dough hook for approx. 5 – 10 minutes for kneading. If it starts to break apart, I stop the mixer and kind of reball and reflour and start back up. Once that’s done, I hand knead for a minute or two. Oil a large bowl (I favor olive oil) lightly coat your dough ball and cover the bowl with a towel. Let it rise for about an hour.

** I usually microwave some water for about 90 seconds to get the microwave nice and humid and then set my bowl inside for rising.

After an hour, the dough should have doubled in size, turn it out onto a floured surface and roll out to about 11 (or whatever your loaf pan size) by 18 inches.

I roasted garlic some garlic, which was pretty neat. I peeled the paper off the garlic head, cut off a bit of the top, filled with a bit of olive oil, wrapped in aluminum foil and baked for approx. 45 minutes at 400 degrees. I made this cool paste when you squeezed the clove that I covered the dough with.

I rubbed in a mixture of oregano, basil and thyme. I then laid down pepperoni on half and vegetarian pepperoni on the other half for the guy who committed “The Atrocity” (ironic huh?). I topped with strips of provolone and shredded mozzarella.

Rolled it into a log, tucked the ends under and plopped into an oiled 11X5 inch pan, and coated it with melted butter. Covered it with a towel, and then back into the humid microwave for another hour of rising.

Baked it in a preheated 425 degree oven for about 35 minutes (could’ve gone a little longer, the very center was still kinda doughy).

(First image is after final rising)

It was very tasty! It was also good with marinara for dipping sauce. A few minor improvements: I think I will add fresh garlic next time. Roasted garlic is awesome, but I really, really like garlic and roasted garlic is milder than fresh. I will also add a bit more cheese. And, I think I should have let it cook for a bit longer, I was afraid of burning it. I think next time I will cover with aluminum foil after 30 minutes and leave it in for a total of 45 minutes. Next time, I’m hoping for pepperoni perfection!

I must mention my failed attempt at a “Biscuits and Gravy Loaf”. It was too big and didn’t cook all the way through. It taught me valuable lessons about what you can and cannot do with biscuits and gravy. I allowed an afternoon of grieving time and moved on. R.I.P. Biscuits and Gravy Loaf.