Here is one of my favorites
½ cup milk 1 package yeast
3 tablespoons of sugar 5 ½ to 6 ½ cups unsifted flour
2 teaspoons of salt
3 tablespoons of margarine
1 ½ cups warm water (105 degrees F to 115 degrees F)
2 lbs. of pepperoni
2 lbs. of provolone cheese
1 egg (for egg white)
Scald milk; stir in sugar, salt and 3 tablespoons of margarine.
Cool to lukewarm. Measure warm water into large warm bowl.
Sprinkle in yeast; stir until dissolved. Add lukewarm milk mixture
and 3 cups flour. Beat until smooth. Stir in additional flour to form
a stiff dough. Turn out onto lightly floured board; knead until
smooth and elastic, about 8 to 10 minutes. Place in greased
bowl, turning to grease top. Cover; let rise in warm place, free
from draft, until doubled in bulk, about 1 hour.
Punch down dough; turn out onto board. Cover; let rest 15
minutes. Divide dough into 6 equal parts. Roll each piece into a
rectangle, 12 x 8 inches. Layer the pepperoni and cheese
alternating between a layer of pepperoni and a layer of cheese.
Make 4 layers, two of pepperoni, two of cheese. Tightly roll the
dough and filling and pinch the ends. Place on a baking sheet
about 2 to 3 inches apart. Cover and let rise in a warm place, free
from draft. The loaves should double in bulk in about 1 hour.
Uncover the loaves and brush with beaten egg white and water.
Bake at 375 degrees F for 15 to 20 minutes or, until done.
Recipe will make about 6 twelve-inch loaves or 12 smaller loaves.
Recipe can be easily doubled to make 12 twelve-inch loaves.
Serve warm or fresh from the oven. The loaves can be frozen. If
loaves were frozen or placed in refrigerator, reheat in an oven
To reheat, place a piece of tinfoil on a cookie sheet. Slice the loaf
before reheating. (If the loaf is sliced after reheating, it gets
messy and the cheese runs out.) Place the sliced loaf on the
tinfoil leaving a small space between the slices. Place in the over
at 350 degrees F for 10 to 20 minutes depending on the size of
the loaf and whether it was sliced before reheating or not.
It takes a while to make but it is sooooo worth the trouble! It's kinda like a stromboli only instead of a pizza crust, it uses a bread dough. It's great for parties! You can freeze the loaves for up to 3 months. After that they start going south. But every party I have ever made it for, I couldn't keep the plate full of the pepperoni bread! It's a shame that it never sticks around long 'cause there is never any left for me!