Garry Lee Wright's Pepperoni Bread
Garry Lee is an old friend of ours. Hope you enjoy this fun to make recipe.Ingredients
Place each of the following in a large receptacle, and mix completely before adding the next ingredient:
5 lbs. unbleached white flower
2-1/2 lbs. (two and a half pounds) deli stick pepperoni, coarsely chopped (quarter sticks lengthwise, then use slice blade on a food processor)
2-1/2 lbs. domestic provolone cheese, shredded
36 green onions (scallions) chopped fine
4 tablespoons dried oregano
2 tablespoons dried basil
In a separate container scald 2 cups whole milk. Let cool.
In another container, dissolve 6 packages active dried yeast and 6 tablespoons honey in 2 cups very warm (but not hot) water. Let foam.
Directions
Add both liquids to the dry mixture and knead until dough becomes elastic. Cover and let rise. Punch down and let rise again. Divide into 16 torpedo-shaped loaves, then place on cookie sheets (4 loaves per sheet) which have been dusted with cornmeal. Let the loaves rest and rise a final time.
Bake in batches at 325 degrees until brown. Toward the end, brush loaves with BEATEN EGG and bake a few more minutes until crust is crisp.
While warm, cut into diagonal 3/4-inch slices and serve with cream cheese and beer. Questions and comments: News Junkie. Enjoy!
