Deli Roll Bread
Source and licence
"Deli Roll Bread" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Deli_Roll_Bread, revision 4658452), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Deli_Roll_Bread&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4658452
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 1¼ cups / 352.73 g Warm water
- 2 packages / 14.4 g Dry yeast
- 1 tablespoon / 12.6 g White granulated sugar
- 1 tablespoon / 14.2 g Melted butter
- 1½ teaspoon / 9 g Salt
- 3½ cups / 437.5 g All-purpose flour
- 226.8 g (½ pound) Slivered pepperoni
- ½ cup / 56.5 g Shredded cheese
Method
- Stir yeast and sugar into warm water. Let stand until bubbly.
- Add the salt and about half the flour so the dough can be handled.
- Knead on lightly-floured surface until smooth and elastic, adding flour only if necessary.
- Cover the ball of dough and let sit 10–15 minutes.
- Roll into 14x16-inch rectangle.
- Spread with slivered pepperoni, cheese, and herbs of your choice.
- Sprinkle liberally with fresh grated black pepper.
- Roll as you would a jellyroll, sealing edge by pinching. Form the roll into a circle.
- Put dough in a 14-inch Dutch oven. Let rise. Start baking breads slightly before reaching the "double" stage—as the oven heats, the dough continues to rise.
- Place 11 hot charcoal briquettes on bottom and 17 on top.
- When bread is ⅔ baked, take off bottom coals.
- Brush with melted butter.
- Place dough in a well-greased round pan. A cast-iron frying pan works well.
- Let rise for 1 hour.
- Bake at 375°F for 1 hour.
- Brush with melted butter.