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Pepperoni Bread |

Pepperoni Bread

  • Yield: about 20-24 slices. 1x


  • 1 package yeast
  • 2 tablespoons warm water
  • 2 teaspoons sugar
  • 1 1/41 1/2 cups bread flour or all-purpose flour
  • 1 cup white whole wheat flour
  • 1 cup skim milk, room temperature or slightly warmed
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1 teaspoon dried oregano
  • 2 tablespoons Parmesan cheese
  • 1 1/4 cups part-skim mozzarella cheese or light cheddar (I use Cabot)
  • 2 ounces (about 32 slices) pepperoni


  1. In a large mixing bowl, add yeast, water and sugar. Let sit for 5 minutes to activate yeast.
  2. Add 1 cup bread flour, whole wheat flour, milk, olive oil and salt and mix until a soft dough starts to form. Add remaining 1/4 – 1/2 cup of bread flour, a few tablespoons at a time until dough is not sticky. Knead dough on a floured surface for about 5 minutes (or use dough hook in stand mixer.)
  3. Coat mixing bowl with cooking spray, place dough ball in bowl, cover with plastic wrap and tea towel. Let sit in warm area without drafts for 1 hour.
  4. Punch down dough and roll into 12×16-inch rectangle on a floured surface.
  5. Sprinkle oregano over dough, top with Parmesan cheese and then mozzarella cheese. Top off with pepperoni slices.
  6. Starting with long end of dough, roll up and press firmly to avoid air pockets. Pinch the seam and ends to seal shut.
  7. Place on a baking tray coated with cooking spray. Cover with tea towel and let rise another hour.
  8. Preheat oven to 375 degrees Fahrenheit.
  9. Bake for 25 – 30 minutes or until bread starts to turn golden brown and sounds hollow when you tap it.
  10. Let cool 15 minutes before slicing.