Description
This Pepperoni Cheese Bread features a soft, homemade dough filled with savory pepperoni and a blend of cheeses, making it an ideal snack or party treat. Easy to prepare and deliciously satisfying, it’s perfect for sharing with friends and family!
Ingredients
Scale
- 4 cups all-purpose flour
- 1 packet (2 ¼ teaspoons) active dry yeast
- 1 ½ cups warm water (110°F to 115°F)
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 ½ cups sliced pepperoni
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 egg (for egg wash)
- 1 tablespoon water (for egg wash)
Instructions
- In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for about 5-10 minutes until it becomes frothy.
- In a large mixing bowl, combine the flour and salt. Mix well to ensure the salt is evenly distributed throughout the flour.
- Once the yeast mixture is frothy, add it to the flour mixture along with the olive oil. Stir with a wooden spoon or spatula until a shaggy dough begins to form.
- Transfer the dough onto a lightly floured surface. Knead the dough for about 8-10 minutes until it becomes smooth and elastic.
- Form the kneaded dough into a ball and place it in a greased bowl. Cover the bowl with a clean kitchen towel or plastic wrap. Let it rise in a warm place for about 1 hour, or until it has doubled in size.
- While the dough is rising, prepare the filling. In a medium bowl, combine the sliced pepperoni, shredded mozzarella cheese, grated Parmesan cheese, garlic powder, and Italian seasoning. Mix well to ensure the ingredients are evenly distributed.
- Set the filling aside until the dough has finished rising.
- Once the dough has risen, punch it down to release the air. Transfer it back to a floured surface.
- Roll the dough out into a rectangle approximately 12 inches by 18 inches. Use a rolling pin to achieve an even thickness of about ¼ inch.
- Evenly spread the pepperoni and cheese filling over the rolled-out dough, leaving a 1-inch border around the edges.
- Starting from one of the long edges, carefully roll the dough tightly into a log shape. Make sure to keep the filling inside as you roll.
- Pinch the seams and ends of the dough to seal the filling inside. You can tuck the ends under the loaf for a neater appearance.
- Place the rolled dough seam-side down on a greased baking sheet or a parchment-lined baking pan.
- Cover the dough with a kitchen towel and let it rise again for about 30-45 minutes, or until it has puffed up slightly.
- Preheat your oven to 375°F (190°C) while the dough is rising.
- In a small bowl, whisk together the egg and 1 tablespoon of water to create an egg wash.
- Once the dough has risen, brush the egg wash over the top of the loaf using a pastry brush.
- Using a sharp knife or kitchen scissors, make a few diagonal slashes on the top of the loaf.
- Place the baking sheet in the preheated oven and bake for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
- Once baked, remove the bread from the oven and let it cool on a wire rack for about 10-15 minutes before slicing.
Notes
- Ensure the water temperature is correct for activating the yeast; too hot can kill the yeast, while too cold may not activate it.
- Feel free to customize the filling with other ingredients like vegetables or different types of cheese.
- Prep Time: 20 minutes
- Cook Time: 30 minutes