Anonymous - Italian Bread
Italian Bread
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La Belle Cuisine - More Bread Recipes

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Fine Cuisine with Art Infusion

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Pepperoni Bread

 

 

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Friday, November 10, 2006

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  Steve Stento - Trattoria
Trattoria
Steve Stento
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Pepperoni Bread
Gourmet Archives

2 1/2 teaspoons (11/4-ounce package) active dry yeast
1 1/4 teaspoons sugar
1/2 cup milk
2 tablespoons softened unsalted butter
1 teaspoon salt
1/2 cup (about 2 ounces) finely ground pepperoni
1/2 cup grated sharp Cheddar cheese
1/2 teaspoon dried oregano
1/2 teaspoon paprika
3 1/3 cups unbleached flour

In a small bowl proof the yeast with 1/4 teaspoon sugar in 1/4 cup lukewarm water 15 minutes or until it is foamy. In a bowl combine milk, scalded, and butter and stir in 1/2 cup cold water. Stir in the yeast mixture, salt, remaining 1 teaspoon sugar, pepperoni, Cheddar, oregano, paprika and 2 cups flour and combine mixture well. Knead mixture on a floured surface, incorporating the remaining 1 1/3 cups flour, until it is smooth and form the dough into a ball. Put the dough in a buttered bowl, turn it to coat it with butter, and let it rise, covered loosely with a dish towel in a warm place for 1 hour.
Punch down the bowl, form it into a loaf, and put it in a well-buttered loaf pan 9-by-5-by-2 1/2 inches. Let dough rise, covered loosely, in a warm place 45 minutes or until almost double in bulk. Bake bread in a preheated 350-degree F. oven 40 to 45 minutes or until golden and loaf sounds hollow when bottom is tapped. Let bread cool in pan on rack 5 minutes, turn it out onto a rack and let cool. Makes 1 loaf.
 

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