PEPPERONI BREAD
3 c. all purpose flour, unbleached, plus
2 T. extra virgin olive oil
more if needed
1 T. sugar
1 pkg. dry yeast (equals about 2T.)
1 tsp. salt
1 c. pepperoni, chopped
1 tsp. dried oregano
1 small clove of garlic, minced
1 1/4 c. water
Optional glaze: 1 egg yolk - small amt. of milk to mix with egg yolk
In an electric mixer bowl, combine flour, yeast, and oregano. In a small saucepan,
heat garlic, water, olive oil, sugar and salt to 115 degrees (any hotter can kill the
yeast). Stir to dissolve the sugar and salt. Add wet mixture to the dry mixture and
combine with a wooden spoon. Beat on high speed for 3 minutes. Gently stir the
pepperoni in with the paddle attachment on low speed. Add more flour if you need to
so dough is pliable. Switch to dough hook and knead on #2 speed. You may need to
add even more flour. You want the dough to pull away from the sides.(Or you can do
by hand on a floured surface, adding pepperoni, then flour to make the dough smooth
and elastic.) The dough shouldn't be sticky. Place in an oiled bowl, flip once so the
top is oily. Cover with saran wrap in a draft free area. Allow it to rise until doubled,
about 45 minutes. Punch down the dough and form into 1 large round loaf (or 2 smaller loaves, adjust baking time). Place on a cookie sheet that has been lightly oiled
and dusted with cornmeal. Let it rise again for 30 minutes. Preheat oven to 375
degrees. Bake for 30 minutes (maybe less for smaller loaves). For a new glaze brush
egg/milk mixture onto the bread about 18-20 minutes into the baking.
Note: Don't cut the bread while it's hot. It will mash down. This is wonderful served
with Rita's white bean Italian soup! Heck this is wonderful served with anything!
Do Ahead: You can freeze the dough as soon as it is made (no rising!) OR bake it to finish and freeze the individual slices. We just pull out a slice from the freezer and toast lightly. Great with soup.
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