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 -----
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Pepperoni & Cheese Bread Recipe
1 cup + 2 tablespoons warm water
1/2 cup shredded mozzarella cheese
2 tablespoons sugar
1 1/2 teaspoons garlic salt
1 1/2 teaspoon oregano
3 1/4 cups bread flour
1 1/5 teaspoons active dry yeast
At the Add Ingredient beep, add:
2/3 cup diced pepperoni
1/3 cup shredded parmesan cheese
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West Virginia pepperoni rolls the best you’ll ever try.
the best pepperoni rolls i’ve ever ate. amazing and easy
Homemade Pepperoni Pizza Rolls
Hi Bold Bakers! Get ready for a savory twist on classic cinnamon rolls with my Homemade Pepperoni Pizza Rolls recipe. These rolls are made with a yeasty dough, packed with all the best parts of a pepperoni pizza. And the best part? The dough is easy to make in a stand mixer. So, let's get baking!
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HOMEMADE PEPPERONI ROLLS RECIPE | AFTERSCHOOL SNACK IDEA | COOK WITH ME
Today I tried a new Pepperoni Rolls recipe. It would be a great afternoon school snack or anytime snack! I will post the link of the original recipe I used down below. I modified it a bit by adding granulated garlic instead of fresh and I didn't put chopped pepperoni in the dough. However, the next time I try this recipe, I do want to add it in. If you try this recipe, please comment below on how you liked it!
As always, thanks for watching!
PEPPERONI BREAD❤️
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AMAZING FOCACCIA BREAD | How to Make it in 6 Easy Steps
Italian focaccia bread is a fantastic gateway to the the world of bread making. This recipe simplifies the dough making process, step-by-step, in a way that's easy to understand. The results are truly amazing.
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GARLIC AND ROSEMARY FOCACCIA DOUGH
(makes one 9x13 bread)
All-Purpose Flour, 100% – 600g (4 1/2 Cups)
Warm Water, 75% – 450g (2 Cups)
Coarse Sea Salt, 1% – 6g (3/4 tsp.)
Extra Virgin Olive Oil, 3.3% – 20g (2 tbsp.)
Active Dry Yeast, 0.15% – 1/4 tsp. (Instant is good too or 4-5g fresh yeast)
TO TOP THE DOUGH
Garlic Confit, as needed
Fresh Rosemary, as needed
Coarse Sea Salt, as needed
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Why folding dough makes great bread – 02:37
Folding the Focaccia dough– 02:52
First Fermentation – 03:21
Cold Fermentation – 03:38
Placing Focaccia dough in pan – 03:58
Final proof & dimpling the dough – 05:01
Topping the Focaccia – 06:22
Baking the focaccia – 07:06
Cutting the focaccia – 07:43
Outro – 08:15
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