Erik's Pepperoni Bread

Submitted by Crunchy Numbers

"We have been making this pepperoni bread for years. It has become a tradition at Christmas and New Year's. This makes 3 loaves, so it is plenty for a party crowd. You can cheat and use frozen bread dough but my son Erik, the pepperoni expert, insists that the homemade version is better. Be sure to use a baking sheet that has low sides (like a jelly roll pan) because sometimes the cheese can ooze out from the dough and you don't want that dripping onto the bottom of your oven. Smoky mess! Also, line your pan with foil for easier cleanup. Enjoy!"

 

• Ready In: 2hrs
• Ingredients: 9
• Yields: 3 loaves
• Serves: 18

ingredients

• 2 1⁄4 cups warm water
• 2 (1/4 ounce) packages dry yeast
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 tablespoon butter, softened
• 6 1⁄2 cups flour
• 18 slices provolone cheese
• 1 1⁄2 cups pepperoni, chopped
• 1 egg, beaten

directions

1. Sprinkle yeast over water in bowl; stir to dissolve. Add sugar, salt, butter and 3 cups of the flour; beat until smooth. Stir in remaining flour to make soft dough.
2. Knead 8-10 minutes, then place in greased bowl. Cover; let rise 1 hour.
3. Punch down, divide into 3 pieces.
4. Roll each piece of dough into 12"x8" rectangle. Put 6 slices of cheese and 1/2 cup pepperoni on each. Roll from long side and seal.
5. Bake on greased baking sheet at 400 degrees for 25-30 minutes.