Pepperoni Bread

Pepperoni Bread

For the dough

3 cups all-purpose flour, divided
1/3 cup potato flakes
1/4 cup nonfat dry milk
2 teaspoons instant yeast
1 1/4 teaspoons salt
3 tablespoons sugar
4 tablespoons butter, softened
1 1/8 cups warm water

For the filling

1 to 2 teaspoons Italian seasoning
4 ounces shredded mozzarella
1 ounce fresh grated Parmesan
4 ounces sliced pepperoni

To make the dough

In a large bowl, whisk together 2 3/4 cups flour, potato flakes, dry milk, yeast, salt and sugar. Add butter and water - mix until combined. Scoop the mixture out onto a lightly floured surface and knead, adding sprinkles of the remaining flour to keep the dough from sticking, until the dough it soft and smooth - the dough should still be a little tacky. Place the dough in a large bowl coated with nonstick spray - cover and let rise until it's puffy and about doubled in size, about an hour or so.

Preheat oven to 400

To make the filling

While you wait for the oven to heat up, punch the dough down - cover and let rise for 10 minutes. Roll or stretch the dough out to a 12" x 14" rectangle on a lightly floured surface. Sprinkle the dough with the Italian seasoning. Scatter the dough with the mozzarella and Parmesan cheeses, leaving about a 1/2" to 1" border around the edges. Arrange the pepperoni on top of the cheese. Starting at one long side, roll the dough up tightly - pinch together the dough along the seam to seal, then pinch the ends closed and tuck them under. Transfer dough to a baking sheet lined with parchment paper - cover with a piece of plastic wrap lightly coated with nonstick spray and set aside for 15 minutes.

Remove plastic wrap and place the baking sheet in the oven - bake until the dough is very golden brown all over, about 20 to 30 minutes. Remove and let cool at least 20 to 30 minutes before slicing.

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