How To make Batter Bread w/Pepperoni
-JUDI M. PHELPS 1 pk Active dry yeast
1 1/4 c ;warm water (105 to 115 deg.
-F) 2 tb Vegetable oil
1 tb Sugar
1 ts Salt
1/4 ts Garlic powder
1/2 ts Dried oregano; crumbled
3 c All-purpose flour (divided)
1/4 c Pepperoni; finely diced
In a large mixing bowl, dissolve the yeast in the warm water. Add the oil, sugar, salt, garlic powder, and oregano and 2 cups of flour. Using an electric mixer, combine the ingredients on low speed. Then, increase the speed to medium and beat for 3 minutes, scraping the bowl occasionally. Stir in the remaining flour and the pepperoni. Scrape the batter down from the sides of the bowl. Cover and let rise in a warm place (80 degrees F) until double in bulk (45 to 60 minutes). Stir the batter down and spread evenly in a greased 9 x 5 x 3-inch loaf pan. Cover and let rise until double (30 to 40 minutes). Preheat oven to 375 degrees F. and bake for 35 to 40 minutes or until the loaf sounds hollow when tapped. Cool on a rack before slicing. Makes one 9 x 5-inch loaf. Shared and MM by Judi M. Phelps. jphelps@shell.portal.com or jphelps@best.com -----
How To make Batter Bread w/Pepperoni's Videos
BREAD/ CHEESY PEPPERONI BREAD/CHERYLS HOME COOKING/EPISODE 304
This recipe is so simple to make. Nothing like home made. The house smelled so yummy. Whats not to like, cheese....pepperoni...AND BREAD!! :) :) Give this a try. ENJOY!
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Homemade Pepperoni Rolls
My boys love when I make these pepperoni rolls for their lunches. They are also great for an easy, kid friendly dinner.
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West Virginia Pepperoni Roll Tutorial with Lost Creek Farm
For West Virginia Day, Mike Costello & Amy Dawson of Lost Creek Farm in Harrison County, WV teach us to make pepperoni rolls. Originating with Italian miner families in northern West Virginia in the 1920s, pepperoni rolls are now a beloved West Virginia food and are popular across the state.
Learn more about them via e-WV:
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Ingredients needed:
Olive oil
Pepperoni
Melted butter
4 cups all-purpose flour
2 cups whole milk
2 Tablespoons sugar
1 1/2 teaspoon Kosher salt
2 1/2 teaspoons active dry yeast
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Mike Costello and Amy Dawson are the proprietors of Lost Creek Farm, a working farm and heritage-inspired culinary venture based in southern Harrison County. As farmers, cooks, and storytellers, the duo take great pride in sharing the rich, diverse foodways of West Virginia, at venues throughout Appalachia and around the eastern United States. Lost Creek Farm has been featured by The New York Times, The Bitter Southerner, and CNN’s Anthony Bourdain: Parts Unknown.
Mike Costello was a 2018 recipient of a West Virginia Humanities Council fellowship for his project, Common Links: The Women Keeping West Virginia's Sausage Making Traditions Alive. Amy Dawson was an apprentice in salt rising bread in the 2018 West Virginia Folklife Apprenticeship Program.
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Visit the West Virginia Folklife Program blog at: wvfolklife.org
The West Virginia Folklife Program is a project of the West Virginia Humanities Council and is supported in part by the National Endowment for the Arts (NEA) Folk & Traditional Arts Program. West Virginia Folklife is dedicated to the documentation, preservation, presentation, and support of West Virginia’s vibrant cultural heritage and living traditions.
The West Virginia Humanities Council, an independent nonpartisan nonprofit institution, is the state affiliate of the National Endowment for the Humanities. With the support of the NEH, the State of West Virginia, and contributions from the private sector, the Council’s mission is to support a vigorous program in the humanities statewide in West Virginia.
For more information, visit: wvhumanities.org
Pepperoni Cheese Bread I have been making this for many years
Ingredients
1 cup warm milk
3/4 tbsp quick rise yeast
2 tbsp sugar
1 tsp salt
1/3 cup butter
1 egg
1/4 milk powder
3 cups all purpose flour
Cheese
Pepperoni
Authentic West Virginia Pepperoni Rolls Recipe
Pepperoni Rolls are a West Virginia speciality! Spicy pepperoni and melty cheese are tucked inside a fluffy bread roll — it's the perfect portable food!
RECIPE:
Pepperoni Pizza Pocket Recipe for Beginners! (Homemade Pizza Pocket Dough Recipe)
Making pepperoni pizza pockets recipe for beginners. In this recipe video, we'll show you how to make a pepperoni pizza pocket recipe for beginners! With homemade pizza pocket dough recipe!
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If you love this how to make a pepperoni pizza pocket recipe for beginners, with homemade pizza dough recipe, let us know what you think in the comments below! #pizzapocket #pizzadough #pizza
How to make Pizza Pockets with pepperoni:
Making the Pizza Dough:
- In a bowl add two eggs
- Followed by 3/4 cup of milk
- And 1 tsp of minced garlic
- Now whisk together the eggs, milk, and garlic
- In a separate bowl, add 3 cups of all-purpose flour
- Also, add 1/2 cup of grated parmesan cheese
- As well as 1 tsp of salt
- And 1 1/2 tbsp of baking powder
- As well as 1 tsp of Italian Seasoning
- Mix everything together
- Then add 1/2 cup of cubed cold salted butter
- Now mix the contents of both bowl together
- Dump the dough ball onto a large floured countertop
- Knead the dough ten times, turning it over onto itself and turning 90 degrees
- Add additional flour as necessary to keep it from sticking
- Using a rolling pin, roll out dough to 1/2 inch thickness
- Take a 3-inch biscuit cutter and cut out all the dough circles
Assembling the Pepperoni Pizza Pockets:
- On your dough circles, spread on some pizza sauce
- Now add some sausage and pepperoni slices
- Followed by some shredded mozzarella cheese
- Then fold the pizza pocket onto itself
- Now use a fork around the edge to seal it
- Bake in the oven at 450f for 13-15 minutes
- Let cool and your pepperoni pizza pockets and serve with warmed pizza sauce for dipping
This Pepperoni Pizza Pocket recipe is part of our New Series:
Essential Recipes Everyone Should Know
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