As a young child, I fondly remember my Grandmother baking bread each and every Monday. It was as ritualistic as the sun rising each and every day! To do this day, I can see her as she if she were still here, placing those wonderful loaves of risen bread into her old coal oven. Her conversation was as prolific as her growing yeast. Many a story she would tell as she filled her home with the sweet aroma of her incredible loaves. This is one of her treasured recipes that I have tried to recreate as well as I can remember it. Please enjoy it as much as her family did!
Ingredients:
• 1 cup water (lukewarm 110 - 115F)
• 1 cup buttermilk (room temperature)
• 1/4 cup oil
• 5-6 cups bread flour
• 1/2 cup sugar
• 2 large eggs (beaten and at room temperature)
• 1 tablespoon salt
• 4 teaspoons instant yeast
Egg Wash:
• 1 egg white
• 3 tablespoons milk
Stuffing:
4 oz. of softened cream cheese
1/2 cup fresh mozzarella cheese shredded
4 oz. sliced pepperoni
½ cup chopped Tomato (seeds and core removed)
Mix together water, buttermilk and oil. Add 1 1/2 cups of flour and mix with a wooden spoon till smooth. Add sugar and eggs stir together till smooth. Mix in the salt. Then stir in yeast. Allow to sit uncovered for 15 minutes. Then add flour a 1/2 cup at a time. Stir until it becomes too hard to mix. Place some flour onto the counter and continue to slowly add remaining flour till the dough is just a little bit sticky (note you may not need all the flour). Knead the dough for 8-10 minutes till smooth and elastic (stand mixer 5-6 minutes with a dough hook). Place dough into a lightly oiled bowl. Spray the top of the dough with an oil spray. Cover bowl with plastic wrap and set aside in a warm place for about 1 hour. Pour out onto a lightly floured surface. Let rest a few minutes. While this is resting, mix all the stuffing ingredients together in a separate bowl. Cut dough in half and degas the dough. Shape dough into 2 rectangles the length of a 5x9 loaf pan. Spread the stuffing mixture onto each of the bread halves. Roll the dough like a jelly roll being sure to pinch the ends and the seam closed with your fingers Place in two greased 5x9 loaf pans. Cover with plastic wrap and allow the bread to rise until doubled in bulk about 45-60 minutes. After the dough has proofed, make egg wash and brush the tops of the loaves. Wait 5 minutes then brush again. Bake in a pre-heated 375 degree oven for 30-35 minutes. If you place a thermometer into the center of the loaf it should register between 180-185 degrees or when you tap the bottom of the loaf it sounds hollow. Remove from pans and cool on a wire rack!
Free Recipe provided by: Bread Recipes © 2012
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