Okay so cheesy pull-apart bread was all the rage in 2021. Now that we are in 2022 in a fresh new year, I had to make this pesto-sauce infused cheesy pepperoni bread. Guys, it may sound crazy but it is freaking amazing! And so soft! There is gooey mozzarella cheese and bits of pepperoni in each slice. This is like a pizza in a bread. You can finish this in one sitting for sure. This is definitely a top-tier comfort food and great for lounging on the weekend doing absolutely nothing.
What baking pan should I use?
So usually recipes requiring a 9×5 inch loaf pan can usually be also substituted with a 8×4 inch loaf pan. But not for this recipe. This needs a 9×5 inch loaf pan to work. I rolled this bread like a cinnamon roll. But instead of rolling it lengthwise, I rolled the shorter side of the dough and then cut it into equal chunks. Lastly, I brushed the top of the bread with egg wash for a golden finish and grated cheese for a slightly crispy crust.
Proofing the bread dough
You need to leave the dough to rise in the loaf pan as well. The best type of pepperoni for this pull-apart bread recipe is the small ones commonly used on pizza. This is perfect for embedding into the bread dough. Avoid the large sandwich sized cuts because those are harder to work with. As you roll, the dough, you need to work quickly because the dough gets puffier as time goes on. Once your pull-apart bread comes out freshly-baked out of the oven, leave it in the loaf pan for a few minutes to help retain its shape. This is because it is very soft out if the oven along with the melted cheese so don’t rush it. Use a serrated (bread) knife for best results.
Ingredients
5&1/4 cups bread flour, leveled
2 teaspoons active dry yeast
1 tablespoon granulated sugar
1 teaspoon table salt
1 cup very warm water
1/2 cup warm buttermilk or full-fat milk
2 tablespoons canola oil + extra to brush the dough
1 large whisked egg, at room temperature
1 tablespoon Italian seasoning
2 teaspoons dried parsley
2 teaspoons garlic powder or minced garlic
1/2 cup pesto sauce, at room temperature
2 cups grated mozzarella cheese, plus extra to garnish dough
250g semi-dry pepperoni slices
Egg wash
1 large egg
1 tablespoon water
Instructions
Forming the bread dough
- In a large mixing bowl, stir the yeast, sugar and warm water together. Let it sit for 5 minutes away from drafts or cold winds.
- After 5 minutes, you should see bubbles forming on the surface of the bowl from step 1. If you don't see any reaction, throw away the contents of the bowl, and start afresh with a newer yeast.
- Fold in the warm milk, oil, whisked egg, Italian seasoning, dried parsley, garlic and gradually add the bread flour. Knead into a smooth ball.
- Brush another large bowl with extra oil and transfer the dough ball from the previous step into this bowl.
- Cover the top of the bowl tightly with cling wrap and let it rise in a warm place for 1 hour.
- Whisk the egg wash ingredients and set aside.
Assembling the dough
- After 1 hour, remove the cling wrap and punch the dough down to release the air.
-
Preheat the oven to 350°F/175°C.
-
Transfer the dough to a lightly floured surface and knead into a square about 18x10 inches in size.
- Spread all the pesto sauce evenly across the dough, followed by half the cheese. Place the pepperoni slices all over the dough. Then top with the remaining cheese, leaving aside about a handful to garnish the dough later.
- Roll the dough on the shorter side into a tight log like a cinnamon roll, and cut the log into 2 inch wide chunks with a very sharp knife.
- Place the rolls vertically (standing upright) in a heavily greased 9x5 inch loaf pan, by squishing them tightly against each other until they all fit.
- Brush the top of the dough with the egg wash and extra cheese you set aside from step 3.
- Let the dough rise for 30 minutes in the loaf pan, by covering it with a kitchen towel and leaving it in a warm place.
- Bake the dough in the preheated oven for 30 minutes.
- Let it cool for at least 15 minutes in the loaf pan before cutting into it.
- Serve this savory bread solo or with your favorite dipping sauce.