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

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Fine Cuisine with Art Infusion

"To cook is to create. And to create an act of integrity, and faith,"


Pepperoni Bread




"The smell of good bread baking, like the sound of lightly flowing water,
is indescribable in its evocation of innocence and delight..."

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Friday, November 10, 2006

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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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