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You can throw together the dough for this easy bread in about 10 minutes. Scoop it into a pan, let it rise for an hour, bake, and Bob's your uncle: warm, moist, cheese- and pepperoni-scented bread, the perfect accompaniment to a bowl of pasta or a green salad. If you bake the bread in a round souffle’ dish, it's fun to let it cool, then slice it across the equator into thin (3/8" or so) rounds. Slice the rounds into wedge-shaped pieces; or leave them whole, top with pizza toppings, and warm gently, till the cheese melts, to make individual 7-inch "pizzas."
2 2/3 cups (11 1/4 ounces) King Arthur Unbleached All-Purpose Flour
3 tablespoons (3/4 ounce) Baker's Special Dry Milk or nonfat dry milk
2 tablespoons (3/4 ounce) potato flour or a heaping 1/4 cup dry potato flakes
1 teaspoon salt
1 teaspoon sugar
1/4 teaspoon baking soda
2 1/4 teaspoons instant yeast
1 tablespoon Pizza Dough Flavor (optional, but delicious)
1 teaspoon Pizza Seasoning or mixed dried Italian herbs
1 cup (3 ounces) shredded pepperoni
1/2 cup (2 ounces) freshly grated Parmesan
2 tablespoons (7/8 ounce) olive oil or garlic oil
1 large egg
1 1/4 cups (10 ounces) lukewarm water
Lightly grease an 8" x 3 1/2", 6-cup souffle' dish or soda bread pan; or an 8 1/2" x 4 1/2" sandwich loaf pan.
In a mixing bowl or the bowl of your stand mixer, combine the flour, dry milk, potato flour, salt, sugar, baking soda, instant yeast, Pizza Dough Flavor, herbs, pepperoni, and Parmesan. Mix till well combined. Add the oil, egg, and water, and beat at medium speed, using a hand beater or the flat beater paddle of your mixer, for 5 minutes. Stop midway through to scrape the sides of the bowl.
Scoop the sticky dough into the prepared pan, smoothing the top with your fingers; wet your hands if the dough is too sticky to smooth. Cover the pan, and allow the dough to rise for 1 hour, or until it's crowned just about level with the rim of the souffle' pan, or just over the rim of the loaf pan. While the bread is rising, preheat the oven to 350°F.
Bake the bread for 15 minutes, then tent it lightly with aluminum foil. Bake for an additional 30 minutes (for the round loaf), or 25 minutes (for the sandwich loaf). Remove the bread from the oven, and after 5 minutes loosen the edges, and turn it out of the pan onto a rack to cool completely. Store bread at room temperature. If you haven't used it up within a couple of days, wrap well and store in the freezer.
Yield: 1 loaf, about 16 servings.