Made this tonight from an old Italian Lady's recipie and it was delicious! Stuck a little to the bottom of the loaf pan, but even the scrap pieces were edible.
Ingredients:
1 package active dry yeast
1/4c warm water (110f)
1c warm milk (110f)
1 tbsp sugar
1 tsp salt
2 tbsp olive oil
3 to 3 1/2 c flour (regular flour worked just fine)
Pepperoni, approx 1 cup or to your liking
Cheese (mozarella, provalone, parm, etc) approx 1/2 c or to your liking
2 tsp cornstarch
spare tap water, cool temp
spices per your liking (I omitted)
Directions:
Add yeast and warm water and let yeast proof a few minutes. Add mixture of warm milk, sugar, salt and oil to yeast.
Add 1 cup of flour and mix with spoon.
Add 1 1/2 c more flour. Keep mixing. Should form a ball and pull away from sides of bowl.
Kneed on lightly floured surface for 5 minutes (more kneeding never hurt anything - should have elastic texture). Use only 1/2 to 1 cup flour here, too much flour will kill the loaf. Dough will be slightly sticky, this is ok.
Let rise for 1 hour in warm place, longer in cooler place, or until double wherever you are.
Punch down and roll out. The bigger the rolling, the thinner the layers and MORE MEAT!
Spread your toppings like a pizza and roll up Jelly Roll style. Close off the ends however you see fit (not responsible for stupid human tricks).
Grease pan (I didn't - oops) and let rise again until you can't wait anymore. Half hour, hour, meh. I rushed it in a 175F oven for half hour.
Baste with mix of cornstarch and water for browning. Can also use egg + water mix. Whatever.
Bake at 375F for 20-25 minutes. You'll know when it's done.
Some greasier cheeses can bubble during cooking and cause nasty oil burns during removal. Bread is easier to cut if left to cool first.
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