"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Pepperoni Bread Recipe

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This recipe for Pepperoni Bread, by , is from Roebken Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jon and Debbie West
Added: Thursday, September 11, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg dry yeast
1/4 cup warm water
1/4 cup margarine
1 teaspoon salt
4 cups flour, or more if needed
1/4 teaspoon sugar
1/3 cup boiling water
1/4 cup sugar
2/3 canned milk
2 ea eggs, beaten

Filling:
1 1/2 lb provolone cheese (grind in food processor)
1 ea egg, beaten
2 ea sticks pepperoni (grind in food processor)

Note: one lb of pepperoni makes 4 loaves and
18 oz grated cheese makes 4 loaves

Directions:
Directions:
Mix the 1/4 cup warm water and the 1/4 tsp. sugar together. Add 1 pkg. dry yeast and mix. Set aside.

Pour boiling water over the 1/4 cup margarine, the 1/4 cup sugar and the 1 tsp. salt in a large mixing bowl. Stir well and add the 2/3 cup canned milk. Cool until lukewarm. Add yeast mixture, the 2 beaten eggs and 3 cups of the four. Beat with electric mixer until well blended.

Knead lightly, adding additional flour. Put in greased bowl and cover. Let rise until double in size in warm place (about 1 1/4 hours). Punch down: divide into 4 rolls, roll out into rectangle about 1/8 inch thick. Spread beaten egg over dough. Spread the ground pepperoni over dough and top with the grated cheese. Roll up jelly roll style starting with long end and sealing with fingers by pinching dough. Brush top with egg whites if desired. Let stand a few minutes.

Bake in a 350 degree oven for 30 minutes. When done, baste with butter.

Number Of Servings:
Number Of Servings:
4 loaves
Personal Notes:
Personal Notes:
Always use a pan with sides when baking the bread as the grease from the pepperoni will run off the sides of a flat pan.

Serve warm on a warming tray. Bread can be made ahead and frozen.

 

 

 

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