I have been waiting to share this recipe with all of you for about 10 months now, and am excited to finally unveil it. I was lucky enough to serve as a recipe tester for Peter Reinhart’s new book, Artisan Breads Every Day
, and this was by far my favorite recipe of all those that I tested and now that it’s out and in the book, I can share it with you! I have a huge soft spot in my heart for pepperoni bread, as my grandma used to churn out a dozen at a time and we would gobble them up almost as quickly as they came out of the oven. The only way I had ever seen them made was with frozen bread dough – a recipe that I shared in this post. It’s great because it’s quick and you can make large quantities in a short amount of time, but it certainly lacks that distinct homemade bread taste. Using Peter’s cheese bread recipe, I was able to really perfect (if I may say so myself!) pepperoni bread and have to keep myself from making it all the time or I would be in trouble!
I have made the recipe a couple of different ways – both dividing the dough into two as the recipe states and also dividing the dough into four (which is what I did this last time) so as to make four slimmer loaves instead of two large loaves. This is good to do if you want to have more to share! In both instances I made freestanding loaves, or batards. All that I do to transform the recipe below into pepperoni bread is to use shredded mozzarella (or a mozzarella and provolone blend) and add a layer of sliced pepperoni on top of the cheese before rolling it up. Some other variations that I have tried:
Soft Cheese And Pepperoni Bread
♦ Sprinkle dried oregano over the dough before spreading the cheese and pepperoni. Once baked, serve with a side of pizza sauce for dipping.
♦ Use shredded mozzarella, layer on sauteed mushrooms, thinly sliced proscuitto, and basil. (I made this to mimic an awesome appetizer that my Chief Culinary Consultant and I had at Dish Osteria.)
As many of you who visit my site regularly know, I am a huge Peter Reinhart fan. I have made many recipes from his book Bread Baker’s Apprentice
Pepperoni Bread (using Refrigerator Loaf) Recipe
And they all have become regular recipes of mine, especially the Cinnamon Raisin Bagels. It goes without saying that if you have any interest at all in making homemade bread Peter’s books deserve a spot on your cookbook shelf. Much like his previous book, his new one, Artisan Breads Every Day
, is full of wonderful background information that will make bread baking much less stressful, especially if you are new to yeast breads. Included in this book are not only tons of traditional bread recipes, but also a number of pastry recipes and non-yeast recipes such as biscuits. A trend throughout the book is the way that recipes have been formulated with no poolish or pre-fermenting needed, so that you can enjoy freshly baked bread in a fraction of the time. Certainly a wonderful book that you’ll want to add to your collection.
Calories: 190 kcal , Carbohydrates: 28 g , Protein: 7 g , Fat: 5 g , Saturated Fat: 3 g , Cholesterol: 15 mg , Sodium: 279 mg , Potassium: 74 mg , Fiber: 1 g , Sugar: 3 g , Vitamin A: 155 IU , Vitamin C: 0.8 mg , Calcium: 79 mg , Iron: 0.4 mg
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