Recipe for Pepperoni Bread from Scratch Using a Stand Mixer

This is one of the easiest recipes you will ever make, yet if you do it right everyone will rave over the finished product. One caveat though, the process of making the dough takes a little time. You can bypass that step by purchasing ready made bread dough (either in the freezer section of your grocery store or purchasing some from a pizza shop).

I learned this from my sisters in New Jersey (but I don't tell people that fact when I serve it).

Making the Dough

Following are instructions if you are going to make the dough yourself. If you plan to start with pre-made dough, skip down to the section, Preparing the Bread.

You will need the following ingredients:

Bread flour (all-purpose will work, but the result will not be as good)

Yeast

Water

Honey

Oil

Salt

Starting with the water, you need it to be about 110-115 F. You want to be careful with that, because if the water is too hot, it will kill the yeast. I use hot water out of the tap, but I know it is at least 120, so I put the water in the large metal bowl for my stand mixer, then add the honey (the hot water helps dissolve it) and the olive oil and the salt. I whisk those ingredients well, then add the yeast. The combination of the room temperature bowl, and the honey and oil bring the temperature of the water down to a good level.

I usually make enough for two loaves, but each loaf requires the following ratio of ingredients.

3/4 Cup water

1 packet yeast

1 TBSP Honey

1 TBSP EVOO

1 TBSP Salt

Bread Flour...notice I did not give a measurement. That is because the amount you will need depends on different factors.

Combine the water, honey, evoo and salt in a large bowl. Whisk together well.

Add the yeast. Allow the yeast to bloom (this step is optional, but I always do it just to make sure the yeast is good and I didn't kill it).

Add some flour (maybe 1/2 cup to a cup). Using the paddle attachment on your stand mixer, mix well and continue to add flour and mix until the dough pulls away from the side of the bowl. If you do not have a stand mixer, this can be done with a spoon or spatula.

Kneading the Dough

At this point, if you have a stand mixer with a dough hook, replace the paddle with the hook. Allow the dough to knead on medium speed for 10-15 minutes. If you do not have a stand mixer, you will have to knead the bread by hand. It is work, but it won't kill you. (How did our ancestors ever survive without mechanical kitchen devices?) Form the dough into a ball.

Proofing the Dough

Put a small amount of oil in a medium or large bowl, then place the ball of dough in the bowl, turning to coat thoroughly with the oil. Cover the bowl with plastic wrap and place in a warm spot to rise. Be careful it is not too warm (over 90) or your dough will over rise and possibly start to bake. Allow the dough to rise until it doubles in size (appx 40 minutes, though this time can vary greatly, so check it often).

Once the dough has doubled in size, turn it out onto a floured board or counter. At this point, you can let it rest, rise again, or go ahead with the next step.

Preparing the Bread

Form your dough into a rectangle. You can use a roller, but I find that flattens too much air out of the dough, so I shape it by hand, like you're making a pizza, just make a rectangle instead of a circle. 12" X 8" is a good size, but that is totally up to you. Keep in mind that the loaf will be as long as you make the rectangle, and the wider you make it, the more dough you will have rolled up in the middle.

Once you have your rectangle, layer it about two thirds of the way from the bottom (nearest you) to the top, with pepperoni (real pepperoni please, it is illegal to make this with that turkey stuff :) ). Lightly cover the pepperoni with freshly grated mozzarella cheese. Roll the bread into a long log. If the dough is real tacky, it should seal itself. If not, use some warm water or egg wash to coat the last bit of dough to make a good seal.

Baking the Bread

This is another item of preference, but I place a piece of parchment paper on a cookie sheet and place the bread on that to bake.

Temperature. Another item you will need to experiment with and find your preference (as well your oven's tendencies. I set my oven for 425 and bake until golden brown. No time given here, as there are too many variables.

Cutting the Bread

This is the hardest part, because it will smell so good you will want to cut into it right away and begin devouring.

Allow the bread to cool. If you don't, it will flatten as you cut it and cheese and grease will ooze out everywhere.

Once the bread has cooled, slice and enjoy. You can cut it straight or on a bias, in narrow or fat pieces, all up to you.