PEPPERONI/BROCCOLI BREAD
Steps:
- Dough: 4 cups flour 1 and 1/4 c. water yeast pkt - fast rising 1 t salt Mix yeast into water to disolve. Pour into flour and salt mixture. Mix with hand until forms a sticky ball. Put onto floured surface and kneed until smooth. Let rise covered for at least 2 hours. After risen punch down and kneed again on a floured surface. It should be ready to use. For bread: 1/2 lb pepperoni sliced (put however much you like) 2 good size broccoli florets, cooked but still green, chopped and mixed with garlic powder,salt and olive oil. 1 pound provelone cheese, sliced Roll dough out with a floured rolling pin on a floured surface into a big rectangle. About 12 x 16 or so. Then spread chopped broccoli on dough - but leave edges clear. Then place cheese on overlapping slightly until dough is covered - edges clear Then space sliced pepperoni on about 1-2 inches apart. Roll up starting at the shorter edge. Tuck ends underneath and seal seams as best you can. Put on stone or slightly greased cookie sheet or shallow pan and bake at 350 for about 25 -30 min or until golden color appears. If you want to get fancy you can spread some course corn meal on the pan for the bread to cook on. If you want to get really fancy you can brush on an egg wash over the bread. egg wash = egg beaten and 1 T water and sprinkle on some seseme seeds.
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