| GARRY LEE WRIGHT'S PEPPERONI BREAD ------------------------------------- In a large receptacle, mix... 5 LBS. UNBLEACHED WHITE FLOUR with each of the following, mixing completely bere adding the next: 2-1/2 LBS. (two and a half pounds) DELI STICK PEPPERONI, coarsely chopped (quarter sticks lengthwise, then use slice blade on a food processor) 2-1/2 LBS. DOMESTIC PROVOLONE CHEESE, shredded 36 GREEN ONIONS (scallions) chopped fine 4 TABLESPOONS DRIED OREGANO 2 TABLESPOONS DRIED BASIL In a separate container scald 2 CUPS WHOLE MILK. Let cool. In another container, dissolve 6 PACKAGES ACTIVE DRY YEAST and 6 TABLESPOONS HONEY in 2 CUPS VERY WARM (but not hot) WATER. Let foam. Add both liquids to the dry mixture and knead until dough becomes elastic. Cover and let rise. Punch down and let rise again. Divide into 16 TORPEDO-SHAPED LOAVES, then place on cookie sheets (4 loaves per sheet) which have been dusted with CORNMEAL. Let the loaves rest and rise a final time. Bake in batches at 325 degrees until brown. Toward the end, brush loaves with BEATEN EGG and bake a few more minutes until crust is crisp. While warm, cut into diagonal 3/4-inch slices and serve with cream cheese and beer. Questions and comments: [email protected]. Enjoy! |
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| GARRY LEE WRIGHT'S PEPPERONI BREAD |