Zutaten für Peppercorn And Pepperoni Bread With Cheese
- Warm Water
- Olive Oil
- Bread Flour
- Salt
- Fast Rising Yeast
- Sugar
- Cheddar Cheese
- Mixed Peppercorns
- 1/4 cup pepperoni slices (chopped)
- Milk
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Zubereitung von Peppercorn And Pepperoni Bread With Cheese
- In a large bowl, combine 1 cup warm water (105-115°F), 2 teaspoons sugar, and 2 teaspoons active dry yeast. Let stand for 5-10 minutes until foamy.
- Add 2 tablespoons olive oil, 1 teaspoon salt, and 3 cups all-purpose flour to the yeast mixture. Mix until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, gradually adding more flour as needed until the dough is smooth and elastic.
- Add 1/2 cup shredded mozzarella cheese, 1/4 cup pepperoni slices (chopped), 1 tablespoon black peppercorns, 1 tablespoon white peppercorns, 1 tablespoon green peppercorns, and 1 tablespoon pink peppercorns to the dough. Knead until evenly distributed.
- Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Punch down the dough and shape it into a round loaf. Place the loaf in a greased 9x5 inch loaf pan.
- Cover and let rise for another 30-45 minutes, or until almost doubled.
- Preheat oven to 400°F (200°C).
- Brush the loaf with 1 tablespoon milk and sprinkle with additional mozzarella cheese.
- Bake for 30-35 minutes, or until golden brown and the internal temperature reaches 200°F (93°C).
- Let cool completely on a wire rack before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
3g
Fat
18g
Carbs
14g
