Aunt Alice'S Pepperoni Bread

1. 1

   In a large measuring cup, add the warm water, sugar and yeast. Let it proof (or bubble up) for 5 minutes. If your yeast water doesn't bubble - start over because your water may have been too hot or too cold or your yeast bad. Add 1 tablespoon of the olive oil.

2. 2

   In a large bowl, mix the kosher salt and flour. Make a well in the center and pour in the yeast water. Mix until the dough comes together. Then use your hands to knead the dough for 3 - 5 minutes, until the ingredients are well incorporated and you have a ball. Put the dough in a bowl, pour over the remaining olive oil and let it rise for 2 hours - covered with plastic wrap.

3. 3

   Cut your dough into four equal parts. Roll them out into rectangles (8 x 14 inches - approximately) on a floured suface. Cover each rectangle with 10 -12 slices of pepperoni, 1/2 cup mozzerella, and 1/2 cup of provolone. Starting on of the long sides of the rectangle, roll up the bread like jelly roll. Tuck in the ends of each loaf and pinch the seams together.

4. 4

   Bake on a cookie sheet in a preheated 350 degree oven for 25 - 30 minutes or until golden brown. Serve with marinara sauce.

* Per serving · 4 servings · Values may vary.