Pepperoni Bread

by Anne Papina on September 25, 2001

I needed a little pepperoni last week, but the store had a two-for-one sale. This is what I just made with the extra:

Pepperoni Bread
Prep time
Cook time
Total time
Recipe type: Bread
  • 4½ to 5 cups flour
  • 2 packages yeast
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • ¼ cup olive oil
  • 1 cup warm water
  • 1 egg
  • ¾ pound sliced pepperoni
  1. Mix 1½ cup flour, the yeast, sugar, and salt. Add the olive oil, egg, and water. You have made a batter - stir it for a couple of minutes.
  2. Add the remaining flour slowly until the batter turns into a dough. Knead the dough for ten minutes.
  3. Let the dough rise until doubled in bulk, punch it down, then let it rise again.
  4. Punch down the dough. Divide it into two equal pieces.
  5. Roll out each piece into a rectangle. Lay the pepperoni slices on the bread dough. Roll each rectangle up to form a loaf. Seal the edges with a little water. Cover the loaves.
  6. Start the oven heating to 350 degrees Fahrenheit.
  7. Let the loaves rise. Put them in the oven. Bake 35 to 40 minutes.


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