PEPPERONI-PROVOLONE BREAD

Pepperoni-Provolone Bread image

This is my mom's recipe that's been in our family for 30+ years. It is a hit everywhere and is literally the first dish gone. I make it for potlucks, holidays, football games, or a meal/appetizer at home. Although I consider this a somewhat advanced recipe, it is easy to master. It is my most-requested recipe! Serve alongside your favorite marinara sauce. Freezes very well!!

Provided by Sloppy Chef

Categories Bread Yeast Bread Recipes White Bread Recipes

Time 3h

Yield 20

Number Of Ingredients 10

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Ingredients

5 cups unsifted all-purpose flour, divided
3 tablespoons white sugar
1 (.25 ounce) package active dry yeast
2 teaspoons salt
1 ½ cups water
½ cup milk
3 tablespoons unsalted butter
2 eggs
32 slices provolone cheese
1 pound sliced pepperoni

Steps:

Add 2 cups flour, sugar, yeast, and salt to the bowl of a stand mixer fitted with a paddle attachment.
Combine water, milk, and butter in a saucepan over low heat. Heat until warm; butter does not need to melt. Gradually pour into the flour mixture, beating at medium speed until fully combined, about 2 minutes. Add remaining flour and continue mixing until a soft dough forms.
Switch to a dough hook and knead until smooth and elastic, 5 to 6 minutes. Place dough in a large, lightly-oiled bowl and turn to coat. Cover and let rise in a warm place until doubled in volume, about 1 hour.
Punch down dough and turn onto a lightly floured surface. Divide in half; return one half to the bowl and cover. Roll dough into a 12x16-inch rectangle. Whisk eggs with a small amount of water; brush some egg wash over the half of the rectangle farthest away from you.
Arrange 16 provolone cheese slices in a single layer on the dough, leaving a 1-inch border on the edges. Place 1/2 of the pepperoni over the cheese. Starting at the edge closest to you, carefully roll dough up. Brush seams with egg wash and pinch them closed using some flour. Place loaf, seam-side down, on a large cookie sheet lined with parchment paper; cover. Repeat with remaining dough, cheese, and pepperoni.
Let loaves rest, covered, for 30 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Uncover loaves and brush remaining egg wash over the entire surface of both loaves.
Bake in the preheated oven, rotating pans halfway through, until golden, 30 to 35 minutes. Let cool for 15 to 20 minutes. Slice into desired thickness and serve warm.

Nutrition Facts : Calories 418 calories, Carbohydrate 27.1 g, Cholesterol 76.6 mg, Fat 24.7 g, Fiber 0.9 g, Protein 20.9 g, SaturatedFat 12.5 g, Sodium 1015.4 mg, Sugar 2.5 g

*** Explore more Pepperoni-Provolone Bread Recipes »

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Bowie

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I've made this recipe several times now and it's always a hit. It's the perfect party food because it's easy to make and everyone loves it.

Eastern Rappers n Gamers

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This recipe is a lifesaver! I'm always looking for easy and delicious appetizers to make for parties, and this one is perfect.

Linnux Ndiwa

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I'm not usually a fan of pepperoni, but I loved this recipe. The bread was so soft and fluffy, and the pepperoni and provolone were melted to perfection.

Sicelo Lucas Macaula

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This is the best pepperoni provolone bread I've ever had. It's so easy to make and it's always a hit with my friends and family.

Nifemi Olusanya

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I followed the recipe exactly and the bread turned out perfectly. It was so delicious that I ate half of it myself.

Dickson Atonya

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This recipe is a keeper! I will definitely be making it again.

Nkulu Ndlovu

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I made this recipe for my family and they all loved it. The bread was soft and fluffy, the pepperoni was crispy, and the provolone was melted and gooey. It was the perfect comfort food.