Sorry no pictures! We gobbled it up to fast...or the women embroidery group loved it although it had had a tough trip, I had to take the pan with raw dough to the office for a couple of hours, so I put it in a cooler with ice blocks. It rose anyway, then finding an oven at the meeting was fun. I finally served it with Desserts, I did let it rest 10 minutes but it really needs a 20-30 minute rest. The texture was much better on the piece I saved for Jerry. Don't be tempted to add more pepperoni, I do add about 1 TBS of cheese finely shredded but more again is a problem, the loaf sinks in the middle. This is made with white flour and I have added white chia seeds approximately 1 TBS-- it worked. If using white whole wheat, I would do 1:1 and add the whole wheat in the second half of the flour addition.
It does take 3 hours from start to finish, remember that 2.75 of those hours are rising, cooking and waiting times not actual hands on prep. Baking bread is a great job for students, sewers, quilters, knitters, musicians or like me folks that must get up and walk around at least once an hour or more often. I make big batches of lentil soup and freeze it in pt and qt containers and fresh bread and soup make delicious fast food.
Pizza Bread
Ingredients:
3 cups flour
1 pack dry yeast
½ tsp oregano
¼ tsp garlic salt (or crushed fresh garlic)
1 ¼ cup water
2 Tbsp butter
1 Tbsp sugar
1 tsp salt
¼ cup pepperoni, finely chopped
optional: ¼ or slightly more shredded cheeses
Directions:
In an electric mixer bowl, mix half the flour with the yeast, oregano and garlic salt. In a saucepan, heat the water, butter, sugar and salt slowly until warm (about 115ºF) and the butter is melted. (100-115 but not higher)
Add the liquid to the flour mixture and beat for half a minute on Slow in the mixer, scraping the bowl continuously. Then beat on High for 3 minutes. Mix in the pepperoni and the rest of the flour by hand.
Cover the batter and let it double (45-60 minutes). Stir the batter down. Put it in a well-greased pan and let it double again (30 minutes).
Bake for 35-40 minutes in a 375ºF oven. Take the bread out of the pan.
Source unknown, most likely a magazine part of family file and adapted by Dr.Ramirez-Brisson, RDN, Food FUNdamentals
It does take 3 hours from start to finish, remember that 2.75 of those hours are rising, cooking and waiting times not actual hands on prep. Baking bread is a great job for students, sewers, quilters, knitters, musicians or like me folks that must get up and walk around at least once an hour or more often. I make big batches of lentil soup and freeze it in pt and qt containers and fresh bread and soup make delicious fast food.
Pizza Bread
Ingredients:
3 cups flour
1 pack dry yeast
½ tsp oregano
¼ tsp garlic salt (or crushed fresh garlic)
1 ¼ cup water
2 Tbsp butter
1 Tbsp sugar
1 tsp salt
¼ cup pepperoni, finely chopped
optional: ¼ or slightly more shredded cheeses
Directions:
In an electric mixer bowl, mix half the flour with the yeast, oregano and garlic salt. In a saucepan, heat the water, butter, sugar and salt slowly until warm (about 115ºF) and the butter is melted. (100-115 but not higher)
Add the liquid to the flour mixture and beat for half a minute on Slow in the mixer, scraping the bowl continuously. Then beat on High for 3 minutes. Mix in the pepperoni and the rest of the flour by hand.
Cover the batter and let it double (45-60 minutes). Stir the batter down. Put it in a well-greased pan and let it double again (30 minutes).
Bake for 35-40 minutes in a 375ºF oven. Take the bread out of the pan.
Source unknown, most likely a magazine part of family file and adapted by Dr.Ramirez-Brisson, RDN, Food FUNdamentals
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