In our house we just love pizza. And when we're craving it, this filled bread is the perfect thing to hit the spot. When it's baking, the whole house smells like a pizzeria, but once it's done, we can each grab a slice of bread and be satisfied!
Ingredients:
1 package (1/4 oz = 2 1/2 teaspoons) active dry yeast
3/4 cup warm water (110 to 115 degrees F)
4 1/2 teaspoons honey
1 tablespoon nonfat dry milk powder
2 cups flour (can use bread flour if you have it or AP if you don't)
1/2 cup whole wheat flour
2 teaspoons Italian seasoning
1 teaspoon salt
4 1/2 teaspoons pizza sauce (more if you want to use for dipping)
3/4 cup pepperoni, chopped (or I used the mini's)
1 cup Italian blend (Mozzarella, Parmesan, Provolone) shredded cheese
(if you want to add a couple tablespoons of veggies like onions or olives or mushrooms, feel free to do so)
Directions:
In a large bowl, dissolve yeast in warm water. Stir in honey and milk powder until well blended. In a small bowl, combine 1 cup flour, whole wheat flour and seasonings. Add to yeast mixture; beat until smooth. Stir in pizza sauce. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover; let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; roll out into a 14x12 inch rectangle. Sprinkle pepperoni and all but 1/4 cup of the cheese (and the veggies) onto the dough to within about an inch of the edges. Starting from one of the long sides, roll up jelly roll style; pinch seam to seal and tuck ends under. Place seam side down on a greased baking sheet. Cover and let rise for about 45 minutes.
Preheat oven to 350 degrees F. Sprinkle remaining cheese on top of bread and bake for 25-30 minutes until golden brown. Remove from pan to a wire rack. Slice and serve warm. You can even dip into pizza sauce if desired. Refrigerate leftovers. Yield: 1 loaf.
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