Have Your Bread and Read By It Too: PAMPSHADE Turns Leftover Loaves into Offbeat Lamps
I made pepperoni bread~
Here's how me and my dad have been making pepperoni bread for almost 20 years
What you need
Go to your local pizzeria and get a pizza dough. Keep it cold until your ready to use it, you don't want it to rise
About 1/4 pound of pepperoni, or more if you want
Mozzarella cheese! Honestly I don't have exact measurements for this but I guess anywhere between 1/2 and 3/4 pound of shredded mozzarella. Maybe a bound if it's a big bread or If you REALLY like cheese.
Something to roll the dough with. You can use a rolling pin, or a full wine bottle. If you use a large bottle it should be full, the extra weight makes rolling easier
And a cookie sheet/ baking tray
Preheat the oven to 475⁰F (246⁰c).
Take out your pepperoni and cheese, and put them to the side.
Lay down a large piece of parchment paper. Take your dough out of the fridge and put it on the parchment. Take a second piece of parchment the same size as the first and put it on top of the dough
Take your roller and make your dough into a rectangle about the same size as your cookie sheet
Once you get it to size you need to work sort of fast because your dough really wants to shrivel up
Now you start laying down the pepperoni. You want them to overlap a little. Fill most of the area but leave room on the sides and top for sealing the loaf.
Now cover the pepperoni with the mozzarella cheese. You still want to leave the space on the sides and top though.
Now use the parchment to start folding the dough. Start from the bottom and fold up. The first fold is about 1/3 of the dough
Pinch the edges closed and make sure the seam is sealed. It should look similar to the image below.
Put the dough on the baking tray with the seam side down. When put diagonally it should reach accross the tray. (Mine is a little short but you get the point)
Bake at 475⁰ for 12-15 minutes, turn the tray around when it's almost done to bake evenly. It's ready when it's golden in color.
(Mine is a little over baked because my dog was distracting me, but it's still good)
Wait a few minutes for the bread to cool a bit before cutting so the cheese dosnt melt out
Two years and many recipes later and the no knead bread is still my favorite.
made some challah today! pretty happy with it for my second ever attempt 🥰🍞💗 some poppy + sesame seeds on the top