Ingredients:
Dough:
- 6 ounces warm water
- 3 teaspoons instant yeast or active dry yeast
- 2 tablespoons sugar
- 3 teaspoons salt
- 6 tablespoons oil
- 6 ounces milk
- 27 to 29 ounces All-Purpose Flour (I needed to use the 2 extra ounces of flour)
- .5 cup instant potato flakes
- 4 tablespoons nonfat dry milk powder
- 3 large eggs
Filling:
- 6 ounces sliced pepperoni
- 4 ounces shredded mozzarella cheese
- optional - 4 ounces spaghetti sauce
Coating:
- 1/4 cup romano cheese
- 3 tablespoons cornstarch
- 1 teaspoon oregano
- 1 teaspoon basil
- 1 teaspoon onion flakes
- 1/2 teaspoon garlic powder
- 1/2 teaspoon caraway seeds
- 1/4 teaspoon crushed red pepper flakes
- 2 tablespoons melted butter
- 2 tablespoon olive oil
Instructions:
- Mix yeast and sugar with about a cup of the flour into the warm water in a stand mixer bowl. Let the yeast proof for 5 to 10 minutes. (I find this proofing really helps the rising of enriched breads.)
- Combine the milk and oil and warm to 100 degrees or so.
- Add the milk mixture and the eggs to the yeast mixture.
- Add 27 ounces of flour, salt, and potato flakes.
- Knead the dough to form a smooth ball that is lightly sticky.
(Add in another tablespoon or ounce of flour as needed to make sure the dough is not extremely sticky.) - Scoop out dough, spray bowl with cooking spray, and return dough to bowl.
- Cover bowl, and let the dough rise or about 90 minutes
(My dough rose well, the initial proofing of the the yeast helps.) - Spray two 12 x 4 loaf pans with cooking spray.
- Mix the dry coating ingredients together.
- Mix the melted butter and oil together in a separate bowl.
(Pour the spaghetti sauce in another bowl if using.) - After the dough has risen, divide it in half. For each half:
- Roll or pat the dough out 1/4” thick on a floured surface.
- Cut out 13 or 14 3.5” to 4" circles. Re-roll the scraps to make more circles.
(I made four 4" circles and ten 3.5 circles.)
(Brush with spaghetti sauce if using.) - Place 2 or 3 of pepperonis on each circle, and a sprinkling of cheese.
- Close circles into half circle leaves around filling. These are now the "leaves" of the bread.
(Next time I will probably divide the dough in two, and then divide each into 16 pieces and roll or pat out each piece.) - Brush the top of each leaf with butter/oil and sprinkle with topping.
(I did a bit of rubbing the topping in each piece.) - Place the leaves round side up in loaf pan. There may be a bit of squishing to get them all in.
(I ended up making and using 14 leaves per pan.) - Cover the pans with greased plastic wrap.
(I put these in the refrigerator overnight at this point. They will rise slowly in the refrigerator.) - Let the bread rise for 60 to 90 minutes.
(After rising, it should mostly fill pan, or at least 3/4 way up.Today I brought out the pans after an overnight rest in the refirgerator for an hour to reach room temperature, and then I gave them another half hour to rise a bit more. - About 30 minutes from end of rising time, preheat oven to 350 degrees.
- Sprinkle top of loaves with remaining coating.
- Bake the loaves for 25 to 30 minutes, checking around 20 minutes to see that they don’t brown too quickly.
(My loaves from the refrigerator seemed to need 40 minutes for baking.) - Serve warm.
Carole's Notes:
I updated the BakeAlong recipe quantities by 50% to support my two 12 x 4 loaf pans. This appears to be a perfect amount for filling the pans, especially after I re-rolled all the scraps to make more leaves.I also decided to use the coating between the leaves, so that it would be possible to separate the leaves and keep the pepperoni filling on the inside of each leaf.
This recipe is adapted from http://www.kingarthurflour.com/recipes/butterflake-herb-loaf-recipe
with some ideas from
http://www.kingarthurflour.com/recipes/cheddar-cheese-pull-apart-bread-recipe
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