Mom’s Pepperoni Bread

1. Put warm water, yeast, and sugar in a large mixing bowl and let sit for 5-10 minutes until yeast is dissolved and bubbly.

2. Stir in the remaining dough ingredients. If using a mixer, knead for 1-2 minutes. If doing by hand (like me) adding more oil or flour to desired texture and knead for 4-5 minutes.

3. Cover, set in a warm place and let rise for 30 minutes until doubled in bulk.

4. Punch down and roll out into a rectangle. Roll the dough to about ½ inch thick.

5. Melt the ½ cup butter. Add fresh minced garlic. Cool butter slightly then brush completely over the rectangle of dough. Then lay pepperoni slices on dough.

6. Roll the rectangle tight (either from the long side and then cut in half or from the short side if you want a thicker bread—remember it will rise some more). Be careful not to stretch the dough too much as you go. It kinda goofs things up. Pinch the ends and side tight.

7. Cover and let rise for 15 minutes. Brush with remaining 2 tablespoons butter.

8. Bake at 400 degrees for 15-20 minutes. I usually watch it very carefully after the 15-minute mark. It’s done when it sounds hollow when tapped. It may take a little longer to cook than that, depending on your oven. It will be golden brown on top when finished, but still slightly soft on the inside.

Serve with marinara sauce, or better yet make spaghetti and meatballs (in my recipe box). This will become a spaghetti must-have! Yum!

Note: It cuts best when it’s slightly cooled.