Peppercorn and Pepperoni Bread with Cheese
Indulge in a savory treat with this Peppercorn and Pepperoni Bread with Cheese, a hearty, flavor-packed bread that's perfect for any occasion. This recipe combines the bold kick of freshly cracked black peppercorns and the rich, smoky taste of pepperoni with layers of gooey mozzarella and nutty Parmesan cheese baked into a soft, homemade dough. The bread is rolled to perfection, creating a stunning swirl of cheesy, meaty goodness in every slice. Easy to make with simple pantry staples and ready in under two hours, this loaf is ideal as a crowd-pleasing appetizer, an accompaniment to soups or salads, or even a stand-alone snack. Your kitchen will be filled with irresistible aromas as this golden-brown masterpiece bakes to perfection!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2.25 teaspoons Instant yeast
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 1.5 teaspoons Freshly cracked black peppercorns
- 1.25 cups Lukewarm water
- 2 tablespoons Olive oil
- 2 cups Shredded mozzarella cheese
- 15 pieces Sliced pepperoni
- 0.5 cups Grated Parmesan cheese
Instructions
In a large mixing bowl, combine the all-purpose flour, instant yeast, sugar, salt, and freshly cracked black peppercorns.
Make a well in the center and add the lukewarm water and olive oil. Mix until the dough starts to come together, then knead on a lightly floured surface for 8-10 minutes until smooth and elastic.
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for 1 hour or until it doubles in size.
Preheat the oven to 375°F (190°C) and lightly grease a 9x5-inch loaf pan or line it with parchment paper.
Punch down the dough and roll it out into a rectangle approximately 12x10 inches.
Sprinkle the shredded mozzarella cheese evenly over the dough, leaving a 1/2-inch border around the edges.
Layer the pepperoni slices on top of the cheese, followed by an even sprinkle of grated Parmesan cheese.
Roll the dough tightly from the shorter side to form a log. Pinch the seams and edges to seal.
Place the dough log into the prepared loaf pan, seam side down. Cover with a towel and let it rise again for 20-30 minutes.
Bake in the preheated oven for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
2753 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.2 g | 145% | |
| Saturated Fat | 49.2 g | 246% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 249 mg | 83% | |
| Sodium | 5387 mg | 234% | |
| Total Carbohydrate | 302.2 g | 110% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 13.4 g | ||
| Protein | 121.1 g | 242% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2138 mg | 164% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 673 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
