This Pepperoni Pizza Bread can be served for dinner with a salad, as an afternoon snack, or as an appetizer for a Sunday afternoon football game. Just add some extra sauce on the side for dipping. My youngest son gave this bread the thumbs up so it’s definitely a keeper.
Pizza Bread Recipe
The recipe is courtesy of ACH Foods (Fleischmann Yeast).
Yield: 2 loaves
Prep Time: 30 minutes
Proof Time: 60 minutes
Bake Time: 30 minutes
Ingredients:
Bread
- 5 to 6 cups all-purpose OR bread flour
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 envelopes quick rising yeast
- 1 1/4 cups very warm water (120°F – 130°F)
- 1/2 cup olive oil
- 2 eggs
- Cooking spray
Filling
- 1/2 cup pizza sauce
- 1/2 cup (3-4) ounces pepperoni
- 1 cup Italian cheese blend, shredded
Directions:
Combine 2 cups flour, sugar, salt, and undissolved yeast in a large mixing bowl. Heat water and olive oil until very warm (120°F – 130°F). Gradually add to flour mixture mixing for 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; continue mixing for 2 minutes. Stir in enough remaining flour to make a soft dough; mix until dough forms a ball and does not stick to sides of bowl, 3 to 5 minutes.
Divide dough in half. Roll each half to a 12 x 10-inch rectangle.
Spread each rectangle with half of the pizza sauce to within 1/2 inch of edges; sprinkle half of the pepperoni and cheese on each.
Beginning on the long side of rectangle, roll dough tightly, as for jelly roll.
Pinch seam and ends to seal.
Place seam side down on a baking sheet sprayed with cooking spray. Cut 3 or 4 diagonal slashes 1/4-inch deep across top surface of dough using a sharp knife. Spray top of dough with cooking spray and cover loosely with foil. Allow to rise in a warm area for about 1 hour or until doubled in size. Preheat over to 350°F.
Bake for 30 minutes or to an internal temperature of 190°F. Remove from baking sheet; cool on wire rack.
Happy Baking!
Cathy
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