Tear and Share Pepperoni and Cheese Bread

Thought I'd do a spot of baking this afternoon. I'd seen a garlic and cheese tear and share in shop the other day and thought a pepperoni one would be nice with some pasta and tomato sauce.

Firstly I had to check I had enough strong (bread) flour in stock!

This is my favourite measuring bowl, it measures in grams, ounces, cups and fluid measurements. I used 450g of strong flour.

I popped the flour in my Kmix, added a teaspoon of salt, teaspoon of sugar and a sachet of yeast (7grams), I also added about 30ml of olive oil, the equivalent of about 2 tablespoons.

As it mixed, I gradually added some tepid water. I started with 300ml, but ended up increasing it to 320ml. Once I finished adding the water, I left it to keep kneading (dough hook on my Kmix) until it looked lovely and smooth and felt elastic and bouncy!

Into a dish to be left to proof

Covered with a clean tea towel

An hour later, it doubled in size. When I lifted it out of the bowl, it felt so light and full of air, just as it should.

On the work surface with some more flour sprinkled under it.

Hubby passing through the kitchen, so commandeered to do some rolling...

Couple of blobs of tomato puree smoothed on with the back of a spoon.

Before placing on the bread, I put the pepperoni and cheese in a bowl so I could add a couple of pinches of oregano, then spread it evenly over the rolled out dough.

Rolled the whole thing like a swiss roll and cut into pieces.

I placed them next to each other in a greased dish

Left for another half hour to proof a little more. Then used a brush to spread a little oil over the top. You can just see in this second picture how it's spread a little more.

In the oven for half an hour

Really turned out nice, light and tasty, enjoyed by all (the second tray was sent to my son)

Take care
xxx