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1
In large mixer bowl combine 2 1/2 c. of the flour and the yeast.
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2
In saucepan heat lowfat milk, sugar, shortening, and salt just until hot (115 to 120 degrees) and shortening is almost melted; stir constantly.
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3
Add in to flour mix.
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4
Beat at low speed of electric mixer 1/2 minute, scraping sides of bowl.
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5
Beat 3 min longer at high speed.
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6
Stir in as much of the remaining flour as you can fold in with a spoon.
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7
Turn out onto lightly floured surface.
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8
Knead in sufficient remaining flour to make a moderately stiff dough which is smooth and elastic, 6 to 8 min total.
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9
Shape into a ball.
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10
Place in lightly greased bowl; turn once to grease surface.
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11
Cover; let rise in hot place until double, about 1 1/4 hrs.
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12
Punch down; turn out onto lightly floured surface.
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13
Divide dough into 5 equal balls.
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14
Cover.
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15
Add in oregano and garlic salt to beaten Large eggs and mix.
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16
Roll out each ball of dough into a rectangle about 8 x 16 inches.
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17
Brush with egg mix.
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18
Sprinkle with about 1/2 c. shredded mozzarella cheese and 1/4 c. minced pepperoni.
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19
Starting with long edge, roll dough like a jelly roll.
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20
Seal edges and ends.
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21
Place loaves on a greased cookie sheet about 3 inches apart.
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22
Brush with egg mix and prick with sharp fork several times.
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23
Let rise about 30 min.
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24
Bake at 350 degrees for 30 min.
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25
Cold on rack.
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26
(Bread may be frzn.)
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27
Serve hot.
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28
Note: If you like, frzn bread dough can be used.
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29
Thaw just till dough can be rolled out.
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30
Do not let it get puffy.
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31
One frzn loaf will make 2 loaves of pepperoni - cheese bread.
