Italian Pepperoni Bread

Votes: 1

Time: --
Complexity: average
Quantity: 20 slices

Pepperoni bread is a classic aperitif served in Italian homes. Feel free to adjust the amounts of pepperoni (salami) and cheese, using ingredients based on personal preference. Pepperoni can also be substituted with other meats, as can mozzarella cheese. Pepperoni bread is typically served at room temperature, although it can be refrigerated and reheated later.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

A packet of dry yeast
Sugar - 2 teaspoons
Warm water - 2 tablespoons
Bread flour - 1.5 cups
Milk (warmed) - 1 glass
Wheat flour – 1 cup
Salt - 1/2 teaspoon
Olive oil - 1 tablespoon
Dried oregano - 1 teaspoon
Mozzarella or Cheddar cheese - 1 and 1/4 cups
Parmesan cheese - 2 tablespoons
Pepperoni sausage

Ingredient Substitution Suggestions

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Recipes with similar ingredients: bread flour, flour, milk, oregano, mozzarella cheese, cheddar cheese, Parmesan cheese, pepperoni sausage

Cooking the dish according to the recipe:

In a large bowl, combine yeast, water, and sugar. Let sit for 5 minutes to activate the yeast.
Add 1 cup bread flourCombine all the flour, milk, olive oil, and salt. Add the remaining half cup of bread flour. Knead the dough on a floured surface for 5 minutes.

Roll the dough into a ball, place it in a bowl, cover with a towel and leave in a warm, draft-free place for an hour.
Take the dough out and roll it out on a floured surface into a rectangle measuring 30 by 40 centimeters.
Sprinkle with oregano, Parmesan cheese, then mozzarella cheese, and finish with pepperoni slices.
Starting from the long end of the dough, roll it up and press firmly to prevent air pockets from forming. Seal the seam.
Place on a baking sheet greased with vegetable oil, cover with a towel and let rise.
Preheat oven to 180 C, bake for 20-30 minutes until golden brown.

Serve pepperoni bread chilled.