Pepperoni Balls

10/19/2011

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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.
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Cheesy Pepperoni Loaf

10/19/2011

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Didn't feel like cooking tonight and Markie made French Bread dough and had it rising. My initial thought was Pepperoni Balls!!! But, the dough was too far along. SO, we created something new, bread and a meal in one!

Ingredients:
Bread dough from Easy French Bread recipe
1/2 bag nitrate free turkey pepperoni
12 oz mozzerella cheese, freshly shredded
Olive Oil

Prepare dough according to Easy French Bread recipeand allow to rise.
After the first rising, punch down and roll out according to Easy French Bread instructions. .
Sprinkle the bread with 1/2 the mozzerella. Make a double line of pepperoni length wise down the dough. Top the pepperoni with remaining mozzerella. Roll up bread loaf lengthwise according to French Bread instructions. Place on greased baking sheet, brush with olive oil, cover and let rise in warm place until double (I ususally use the top of my oven with the oven on "warm"). Bake at 350 25 minutes or until golden brown and makes a "hollow"sound when you knock on it. Pull it out of oven and butter the top to keep it soft.
Let it cool about 10 minutes before cutting into so the cheese has time to soldify rather than ooze out ( although the oozing is yummy -- but then there isn't enough cheese for everyone else!)
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Whole Wheat French Loaf

10/7/2011

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This recipe is our favorite bread recipe because it is so simple. I found the original recipe over at www.passionatehomemaking.com, which is my favorite kitchen and whole foods resource. I have modified it to suit my needs as I am sure you will as you go but I definitely suggest giving it a try. This recipe took the intimidation out of making homemade bread for me. This is the unsoaked method, I am getting more faithful with soaking and looking forward to a Bosch mixer to simplify that process!

If you are into soaking, I recommend it -- my bread always turns out softer and richer tasting when I remember to soak the grains....and WAAAAY easier on everyone's digestive systems. Soaking your grains breaks down the phytates in them which eases digestion and protects your digestive system. See my link for soaking to incorporate it into your bread! Lindsey at Passionate Homemaking describes this process very simply! Click here to learn more. 

Step 1: Proof the yeast
1/2 cup warm water (Temperature between 110-115 is important for activation)
5 t (2 packages) yeast -- I use Hodgens Mill active yeast for whole grains and have been very satisfied
1 t honey
In a separate bowl or mug, add honey and water. Then add yeast and stir. Allow to activate (rise) about 5-10 minutes.

Step 2: Bread Dough
3-4 T honey
2 T olive oil
8  cups flour (I use 1/4 part unbleached, unbromated white flour -- it is actually whole grain, too -- sometimes I make 1/2 and 1/2 -- the more white flour, the less water you will need. If you are soaking your grains, you may need to add another cup or so after adding the yeast mixture to the soaked grains)
2 t sea salt
2 cups hot water -- maybe a little more or less, I have found water depends on the brand of flour, especially when using whole wheat flour.

Combine the bread dough ingredients with the yeast mixture and mix together and knead until smooth and elastic-like. It should not be dry and crumbly (not enough water)  and it shoudl not be wet or sticky (too much water). After kneading a while, usually about 7-10 minutes, the dough will change consistency a bit and literally feel smoother and stretchier.  Cover bowl with damp towel, place in warm spot and allow to rise until doubled.
 
Punch down (releases more CO2) and allow to rest fifteen minutes. Divide dough in half  and roll each half into a rectangle, 12x15. Starting from the long edge, roll up and then cut a few diagonal slats across the top. Cover with damp towel and allow to rise to double.

Baste with egg white if desired, sprinkle with poopy seeds, if desired, and place in 375 degree oven to bake about 20 minutes or until gloden and makes a hollow sound when you tap it.

Remove from oven and immediately top with butter to keep from getting hard. Enjoy!!!





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