Thursday, April 30, 2015

Pepperoni Parmesan Loaf!

Well, we're coming down to the wire here......the big auction of my parents' household is happening in less than two weeks. A lot of work has gone into this sale and, honestly, we're anxious to have it over with. However, it also means a huge change in our lives. Even though my folks have been gone for months now, going down to their house and working every day has somehow maintained some degree of "normal"....even though they're not there, they're there in a sense......anyone know what I mean? That will all be over soon. The "stuff" will go here and there and the house will belong to someone else.....and a chapter will be closed. 

We are blessed, though, to have had a chance to get to know the buyers of the house. They are AMAZING folks and have some AMAZING plans for the place. Even though it's not theirs yet, they stop in and visit regularly. We know their story, they know ours  -  and we're thrilled to now call them friends!  Though there may be a sense of "loss" in the next few weeks, there is a greater sense of "gain", due to the bonding we've experienced with them...and we are grateful! 

I made this bread for work on Wednesday, but there was some left over, so I shared several slices with Marcia, our house-buyer! I had some, too. It was so tender and flavorful!! I hope you enjoy it. 

Pepperoni-Parmesan Loaf

¾ Cup warm water
1 Tbsp./ Packet Red Star Platinum yeast
2 Cups all-purpose, unbleached flour
1 Cup unbleached bread flour (You may use all-purpose flour for all the flour in the recipe, if you like)
2 Tbsp. olive oil
1 tsp. salt
2 tsp. sugar
1 tsp. fennel seed, crushed
¼ Cup shredded parmesan cheese
¼ Cup chopped green pepper
½ Cup finely chopped pepperoni
1 Tbsp. tomato paste

Place warm water and yeast in EZ DOH bucket and stir to dissolve yeast. Let rest 1 minute. Add one cup of flour, then additional  ingredients. EZ DOH-it for 2-3 minutes, or until dough is smooth and soft and all ingredients are incorporated. Remove dough from bucket, spray bucket with cooking spray, “smooth” dough and replace in bucket. Cover and let rise until doubled.

Remove dough from bucket and roll into a rectangle. Roll the rectangle up, cinnamon-roll style, and then pinch the edges to seal. You may fold the ends in and use a  greased 9x5 loaf or you may bake it on a lightly greased cookie sheet as a French-shaped loaf (that’s what I did). Let rise until doubled. Bake at 375 for 25-35 minutes, until golden. ENJOY!!!  This would make a tremendous grilled cheese sandwich! 


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