Sunday, February 15, 2009

Pizza Bread

Pizza Bread - Originally from Kate @ Cooking During Stolen Moments

6 C white flour
1 T yeast
2 C milk
1/2 C water
1/4 C butter
1/4 C sugar
1/2 tsp. salt
1 T + 1 tsp. Italian Seasoning, divided
3/4 C tomato paste
Turkey Pepperoni, to taste
8 oz fresh mushrooms, sliced
1 small green pepper, sliced
2 C shredded cheese (mixed mozzarella and cheddar)
1/2 C. grated Parmesan cheese

In a large bowl, combine 2 1/2 C flour with yeast and set aside.

In a medium saucepan, combine butter, milk, water, sugar and salt. Heat over medium heat until butter is melted and the mix is warm.

Pour mixture into the bowl with the flour and yeast. Stir until combined.

Slowly work in the remaining 3 1/2 C of flour and 1 T Italian seasoning.

Knead until dough is smooth and elastic (about 10 minutes). This dough is really nice to work with! Cover and let rise for 1 hour in a greased bowl.

Divide the dough in half (I might recommend in 3rds or 4ths next time to make more smaller bread loaves that more easily fit in my freezer and cook more thoroughly). Roll each section of dough into a rectangle.

Combine 1 tsp. Italian seasonings with tomato paste. Spread mixture over the dough.

Top with pepperoni, mushrooms, green pepper and cheese (or with other toppings you enjoy -- I think a BBQ chicken would be excellent).

Roll dough like a jelly roll, and pinch the dough to seal shut.

Transfer to a cookie sheet and bake bread at 375 degrees for 20-25 minutes (the bigger the loaf, the longer it takes for the center to get done. If you make 2 big loaves, I recommend baking at 350 for 30-35 min....).

Cut, serve warm and enjoy. They also make great cold sandwiches for a later snack!

You can freeze the other loaf by wrapping the baked bread in tinfoil. When you are ready to eat the fast freezer meal, just pop the tinfoil-wrapped bread in the oven at 350 and warm for 30 minutes.

1 comment:

  1. I made this for dinner tonight and combined the pizza bread idea/directions with the alfredo spinach filling. I put alfredo sauce, then sprinkled with diced yellow pepper and diced onions. Then a generous amount of spinach wilted in olive oil, and then cooked broccoli. Sprinkled mozzerella and cheddar cheese.


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