Aunt Alice'S Pepperoni Bread

• Dough
• 4 1/2 cups all purpose flour
• 1 1/2 cups water (warmed to 110 - 115 degrees)
• 1 packet active dry yeast
• 1 tablespoon sugar
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• Assembly of the bread
• 40 - 50 very thin slices of pepperoni (I used 3 inch diameter slices - you may need more if your pepperoni is narrow)
• 2 cups shredded mozzerella
• 2 cups shredded provolone (if you can't find shredded, use slices (about 10 and break them up into smaller pieces)

1. In a large measuring cup, add the warm water, sugar and yeast. Let it proof (or bubble up) for 5 minutes. If your yeast water doesn't bubble - start over because your water may have been too hot or too cold or your yeast bad. Add 1 tablespoon of the olive oil.
2. In a large bowl, mix the kosher salt and flour. Make a well in the center and pour in the yeast water. Mix until the dough comes together. Then use your hands to knead the dough for 3 - 5 minutes, until the ingredients are well incorporated and you have a ball. Put the dough in a bowl, pour over the remaining olive oil and let it rise for 2 hours - covered with plastic wrap.
3. Cut your dough into four equal parts. Roll them out into rectangles (8 x 14 inches - approximately) on a floured suface. Cover each rectangle with 10 -12 slices of pepperoni, 1/2 cup mozzerella, and 1/2 cup of provolone. Starting on of the long sides of the rectangle, roll up the bread like jelly roll. Tuck in the ends of each loaf and pinch the seams together.
4. Bake on a cookie sheet in a preheated 350 degree oven for 25 - 30 minutes or until golden brown. Serve with marinara sauce.

dough, flour, water, active dry yeast, sugar, olive oil, kosher salt, bread, pepperoni, mozzerella, provolone

Taken from food52.com/recipes/16653-aunt-alice-s-pepperoni-bread (may not work)