I tried a new recipe, which I got from Aunt Chris, which is a prize-winning recipe in Texas. It. Was. Awesome. I don't think we'll be able to go back to my pizza again. I think my before tonight pizza is going to be just average. Only okay, even! Audrey Kay gave me a fantastic deep dish pizza dough recipe and this Pepperoni Bread is better. Way better. Just sayin'.
David is already planning other things to do with this Pepperoni Bread; like ham and cheese. Or roast beef and green peppers.
It made a lot--4 loaves. We only ate 1 1/2 of the loaves. David will be eating Pepperoni Bread for lunches this week at work. Maybe.
1 cup water
1 cup milk
2 Tbsp. butter
2 Tbsp. vegetable shortening
3 oz. sugar
1 Tbsp. salt
6 cups flour
1 Tbsp. yeast
1/4 cup lukewarm water --110 degrees
2 pounds pepperoni, sliced
1 pound mozzarella cheese, grated
1/2 pound asiago cheese, grated
4 tsp. Italian herbs (garlic, basil, oregano, rosemary)
Mix together the yeast and 1/4 cup of water. Set aside.
Mix together milk, water, butter, sugar and salt. Heat to lukewarm.
In large mixing bowl, measure flour. Add milk and yeast mixture. Knead for 8-10 minutes, until dough is no longer sticky.
Lightly grease large bowl. Put dough in and cover. Let rise 1-2 hours or until double in size.
On a floured surface, roll out dough and divide into 4 pieces. Roll out each piece of dough into a rectangle.
Layer each rectangle with pepperoni, mozzarella and asiago cheese. Sprinkle with herbs. Roll up into a tight loaf.
Cover and let rise for 1 hour. Preheat oven to 350 degrees.
Bake for 30-40 minutes or until golden brown. Slice and serve by itself or with pizza/marinara sauce.