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Pepperoni Tear and Share Bread

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Ingredients

Adjust Servings:
1 ¼ tsp Yeast
550g Strong White Bread Flour
2 tsp Sugar
2 tbsp Olive Oil
1 ½ Salt
310ml Water
4 tbsp Tomato Puree or Sundried Tomato Puree
50g Pepperoni
100g Mozzarella Cheese
1 tsp Dried oregano or Basil
1 tbsp Olive Oil

Pepperoni Tear and Share Bread

  • Serves 12
  • Medium

Ingredients

Directions

Share

This Pepperoni Tear and Share Bread is perfect for dinner parties. It pulls off in bite sized chunks and tastes great.

Accessory: greased 20cm (8”) loose bottom cake tin

Steps

1
Done

Put the first 6 dough ingredients in the breadmaker

2
Done
45 Mins

Select PIZZA DOUGH (45min) program.

3
Done

When the dough has finished, roll with a lightly floured rolling pin to a 24 x 46cm (9 x18”) rectangle (on a lightly floured worktop).

4
Done

Spread the dough with the tomato puree, scatter over the pepperoni and cheese

5
Done

Roll up the dough from long side to long side

6
Done

Cut into 11 pieces

7
Done

Arrange these cut side up in the greased tin so that they look like a Chelsea bun.

8
Done

Drizzle with oil

9
Done
20 Mins

Prove the dough in a warm place for 20mins or until doubled in size.

10
Done

Bake on CONVECTION 220˚C for 15-20 mins or until golden brown.

11
Done

Take a photo and post in on Instagram tagging @Panasonickitchen :)

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