I think a few weeks out of the kitchen while on vacation didn't crimp my style ... wait, I'd have to have style to crimp it. I modified this recipe from How Sweet It Is to become supper for my husband, kiddo and me. I think this has to make the repeat list ... so delicious and only one rising, which makes it feasible for even a worknight supper if you're not starving when you get home.
The best is yet to come with this bread in my opinion, though. I'm thinking grilled cheese made with this bread, stuffed with pepperoni and mozzarella cheese.
3 Tbsp. butter, divided
1/3 cup milk
1/4 cup warm water
2 1/4 tsp. active dry yeast
1 tsp. sugar
1 large egg
2 1/4 cups flour
1/2 tsp. salt
4 garlic cloves, minced
1/2 cup Italian-flavored cream cheese spread
1/2 cup pizza sauce
3/4 cup shredded Colby cheese
50 slices pepperoni (or as much as desired)
1 Tbsp. Italian seasoning
In a small saucepan, combine milk and 2 tablespoons butter over
low heat. Heat until bubbles appear on the sides, then turn off heat and
Combine water with yeast and
sugar. Let sit for 5 to 10 minutes, until foamy. Lightly butter an
81/2 x 4 x 2 loaf pan.
Gently whisk the egg with the milk/butter mixture. In the bowl of
an electric mixer (using dough hook attachment), combined flour and salt,
and lightly mix to combine. With the mixer on low speed, add in
milk/butter mixture and then yeast mixture. Mix on medium speed until dough
comes together, about 5 to 6 minutes. Place dough in a greased bowl, cover the bowl and
set in a warm place to double in size for about one hour.
Preheat oven to 350°F. After dough has risen, roll it into an 8 x 12 inch rectangle. Spread on cheese spread, and then tomato
sauce. Layer with minced garlic, then Colby and then pepperoni and finish with the Italian seasoning. Starting at one of the short ends,
tightly roll dough into a loaf. Place in loaf pan with the seam side down.
Bake for 45 to 50 minutes, or until top is golden brown. Melt remaining 1 Tbsp. butter onto the top of the loaf as soon as it comes out of the oven. Let cool for 30 minutes, and then remove from pan. Devour while still warm or make into delicious grilled cheese. Best kept in the refrigerator to maintain freshness, but serve warm!!!