1/3 cup low fat milk
3 T. sugar
2 t. salt
3 T. butter
2 packages active dry yeast
1 1/2 c. warm water
5-6 cups all-purpose flour
Place milk, sugar, salt, and butter in small saucepan. Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm.
Dissolve yeast in warm water in warmed mixer bowl. Add lukewarm milk mixture and 4 1/2 cups flour. Attach bowl and dough hook to mixer. Turn to speed 2 and mix about 1 minute.
Continuing on speeed 2, add remaining flour, 1/2 cup at a time, and mix about 2 minutes, or until dough clings to hook and cleans sides of bowl. Knead on speed 2 about 2 minutes longer, or until dough is smooth and elastic. Dough will be slightly sticky to the touch.
Place dough in greased bowl, turning to grease top. Cover. Let rise in warm place about 1 hour or until doubled in bulk.
Punch dough down and divide in half. Turn onto a lightly floured surface. Roll dough to a rectangle. Spread a layer of pepperoni onto dough and then cover with mozzerella cheese. I sometimes sprinkle italian seasoning over the top. Roll dough tightly from long side and pinch seams. Brush with egg white and water mixture and sprinkly with sesame seeds. Cut slits in the top.
Bake at 400F until golden brown.
This is a weekend favorite at our house!
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4 comments:
Oh, my yumminess! I will have to make it this weekend.
Oh, I forgot to put in the recipe that this makes 2 loaves. It really is quite pretty and yummy.
How long do you bake it for and do you bake both loaves at once on one cookies sheet?
It's going to look like I'm talking to myself. I bake both loaves at once on my rectangular stone for 20-30 minutes --> until golden brown.
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