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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 16 |
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I used to own a bakery, and this bread was one of our customers' favorites. Once they smelled the aroma of pizza and sampled these tempting spiral slices, they just couldn't resist taking some home. -John Morcom Oxford, Michigan Ingredients:
1 package (1/4 ounce) active dry yeast |
3/4 cup warm water (110° to 115°) |
4-1/2 teaspoons honey |
1 tablespoon nonfat dry milk powder |
2 cups king arthur unbleached bread flour |
1/2 cup king arthur premium 100% whole wheat flour |
2 teaspoons italian seasoning |
1 teaspoon salt |
4-1/2 teaspoons pizza sauce |
3/4 cup chopped pepperoni |
1/2 cup shredded cheddar cheese, divided |
1/4 cup shredded parmesan cheese |
1/4 cup shredded part-skim mozzarella cheese, divided |
2 tablespoons finely chopped onion |
1 tablespoon each chopped ripe olives, chopped pimiento-stuffed olives and chopped canned mushroom |
Directions:
1. In a large bowl, dissolve yeast in warm water. Stir in honey and milk powder until well blended. In a small bowl, combine 1 cup bread flour, whole wheat flour and seasonings. Add to yeast mixture; beat until smooth. Stir in pizza sauce. Stir in enough remaining bread flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic; about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover; let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; roll into a 14-in. x 12-in. rectangle. Sprinkle pepperoni, 1/4 cup cheddar cheese, Parmesan cheese, 2 tablespoons mozzarella cheese, onion, olives and mushrooms to within 1/2 in. of edges.
4. Roll up jelly-roll style, starting with a long side; pinch seam to seal and tuck ends under. Place seam side down on a greased baking sheet. Cover and let rise for 45 minutes.
5. Sprinkle with remaining cheese. Bake at 350° for 25-30 minutes or until golden brown. Remove from pan to a wire rack. Serve warm. Refrigerate leftovers. Yield: 1 loaf.
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