Pepperoni Cheese Bread Recipe

  1. In large mixer bowl combine 2 1/2 c. of the flour and the yeast.
  2. In saucepan heat lowfat milk, sugar, shortening, and salt just until hot (115 to 120 degrees) and shortening is almost melted; stir constantly.
  3. Add in to flour mix.
  4. Beat at low speed of electric mixer 1/2 minute, scraping sides of bowl.
  5. Beat 3 min longer at high speed.
  6. Stir in as much of the remaining flour as you can fold in with a spoon.
  7. Turn out onto lightly floured surface.
  8. Knead in sufficient remaining flour to make a moderately stiff dough which is smooth and elastic, 6 to 8 min total.
  9. Shape into a ball.
  10. Place in lightly greased bowl; turn once to grease surface.
  11. Cover; let rise in hot place until double, about 1 1/4 hrs.
  12. Punch down; turn out onto lightly floured surface.
  13. Divide dough into 5 equal balls.
  14. Cover.
  15. Add in oregano and garlic salt to beaten Large eggs and mix.
  16. Roll out each ball of dough into a rectangle about 8 x 16 inches.
  17. Brush with egg mix.
  18. Sprinkle with about 1/2 c. shredded mozzarella cheese and 1/4 c. minced pepperoni.
  19. Starting with long edge, roll dough like a jelly roll.
  20. Seal edges and ends.
  21. Place loaves on a greased cookie sheet about 3 inches apart.
  22. Brush with egg mix and prick with sharp fork several times.
  23. Let rise about 30 min.
  24. Bake at 350 degrees for 30 min.
  25. Cold on rack.
  26. (Bread may be frzn.)
  27. Serve hot.
  28. Note: If you like, frzn bread dough can be used.
  29. Thaw just till dough can be rolled out.
  30. Do not let it get puffy.
  31. One frzn loaf will make 2 loaves of pepperoni - cheese bread.

flour, active dry yeast, milk, sugar, shortening, salt, eggs, oregano, garlic, mozzarella cheese, pepperoni

Taken from cookeatshare.com/recipes/pepperoni-cheese-bread-43283 (may not work)

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