Cookbook:Deli Roll Bread

Deli Roll Bread
Category	Bread recipes
Servings	1 pound
Time	Prep ½ hour Rise 1 hour Bake ½ hour
Difficulty

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | American cuisine | Bread

Ingredients

Ingredient	Count	Volume	Weight	Baker's %
Warm water		1¼ cups	352.73 g	80.62%
Dry yeast	2 packages		14.4 g	3.291%
White granulated sugar		1 tablespoon	12.6 g	2.88%
Melted butter		1 tablespoon	14.2 g	3.25%
Salt		1½ teaspoon	9 g	2.06%
All-purpose flour		3½ cups	437.5 g	100%
Slivered pepperoni			226.8 g (½ pound)	51.84%
Shredded cheese		½ cup	56.5 g	12.91%
Total	n/a	n/a	1124 g	257%

Procedure

Dough

1. Stir yeast and sugar into warm water. Let stand until bubbly.
2. Add the salt and about half the flour so the dough can be handled.
3. Knead on lightly-floured surface until smooth and elastic, adding flour only if necessary.
4. Cover the ball of dough and let sit 10–15 minutes.
5. Roll into 14x16-inch rectangle.
6. Spread with slivered pepperoni, cheese, and herbs of your choice.
7. Sprinkle liberally with fresh grated black pepper.
8. Roll as you would a jellyroll, sealing edge by pinching. Form the roll into a circle.

Bake

Dutch oven method

1. Put dough in a 14-inch Dutch oven. Let rise. Start baking breads slightly before reaching the "double" stage—as the oven heats, the dough continues to rise.
2. Place 11 hot charcoal briquettes on bottom and 17 on top.
3. When bread is ⅔ baked, take off bottom coals.
4. Brush with melted butter.

Conventional oven method

1. Place dough in a well-greased round pan. A cast-iron frying pan works well.
2. Let rise for 1 hour.
3. Bake at 375°F for 1 hour.
4. Brush with melted butter.

Notes, tips, and variations

• Rising bread requires warmth. Cool or dry weather inhibits the process. When outside temperatures are too cool for breads to rise, place 3–4 hot coals on top of the oven with bread inside. If it's windy, provide a windbreak.