Pepperoni Balls
THESE ARE SLAMMIN!!!!!! Best bread good I have ever made by far!
I recommend making a double batch because they vanish quick -- or making extra to freeze...
I miss these so much from back home! These are a Western PA staple for sure...the kids tried them for the first time while we were at the Cherry Festival in Northeast last year and have wanted them ever since.....not a big item on the menu down here in Amish Country......
Don't know why I never thought to make them myself before! Duh....
4 1/2 c unbromated, unbleached flour
1 c hot water (temp 105-115) for proofing yeast
2 t yeast (I use 1 1/2 packages Hodgen Mills yeast for whole grains)
1-1 1/2 c warm water
1 T honey, 1/4 c honey
1 bag or 1 stick nitrate/nitrite free turkey pepperoni, chopped
16 oz mozzerella cheese
4 oz cheddar, freshly shredded
1 t sea salt
1 T olive oil for basting the dough
2 egg whites, whisked to apply with brush
In a seperate bowl or large mug mix 1 T honey with 105-115 degree water, add yeast promtly and stir. Set aside and let rise (6-8 minutes)
Meanwhile, in a large mixing bowl, combine flour, salt, 1/4 c honey, 1/2 the pepperoni and 1/2 the mozzerella.
Add yeast mixture and stir together. Add 1/2 c warm water and begin kneading together. Add additional water as needed. Dough should not be dry and crumbly but also not sticky or wet. AS you knead, it should become smooth and almost elasticy. Place back in bowl, cover with a damp cloth, place in a warm place and let rise until double.
Punch dough down and pull apart into 3 inch bunches. Before rolling into ball add some pepperoni and mozzerella and cheddar into the centers. Now roll into balls.
Place on greased cookie sheet. Cover and let rise until double.
Baste tops with egg whites.
Bake at 350 for 25 minutes or until golden brown on top.
I recommend making a double batch because they vanish quick -- or making extra to freeze...
I miss these so much from back home! These are a Western PA staple for sure...the kids tried them for the first time while we were at the Cherry Festival in Northeast last year and have wanted them ever since.....not a big item on the menu down here in Amish Country......
Don't know why I never thought to make them myself before! Duh....
4 1/2 c unbromated, unbleached flour
1 c hot water (temp 105-115) for proofing yeast
2 t yeast (I use 1 1/2 packages Hodgen Mills yeast for whole grains)
1-1 1/2 c warm water
1 T honey, 1/4 c honey
1 bag or 1 stick nitrate/nitrite free turkey pepperoni, chopped
16 oz mozzerella cheese
4 oz cheddar, freshly shredded
1 t sea salt
1 T olive oil for basting the dough
2 egg whites, whisked to apply with brush
In a seperate bowl or large mug mix 1 T honey with 105-115 degree water, add yeast promtly and stir. Set aside and let rise (6-8 minutes)
Meanwhile, in a large mixing bowl, combine flour, salt, 1/4 c honey, 1/2 the pepperoni and 1/2 the mozzerella.
Add yeast mixture and stir together. Add 1/2 c warm water and begin kneading together. Add additional water as needed. Dough should not be dry and crumbly but also not sticky or wet. AS you knead, it should become smooth and almost elasticy. Place back in bowl, cover with a damp cloth, place in a warm place and let rise until double.
Punch dough down and pull apart into 3 inch bunches. Before rolling into ball add some pepperoni and mozzerella and cheddar into the centers. Now roll into balls.
Place on greased cookie sheet. Cover and let rise until double.
Baste tops with egg whites.
Bake at 350 for 25 minutes or until golden brown on top.
RSS Feed