Wednesday, January 23, 2013

Pepperoni Bread ~ Stromboli ~ Gluten Free

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Pepperoni Bread ~ Stromboli ~ Gluten Free:
1 Pkg. (16 oz) Bob's Red Mill Gluten Free Pizza Crust ~ Whole Grain Mix
1 ½ cups Warm Water 110* (I use a Digital Thermometer)
2 Eggs (Room Temperature)
2 TBL Olive Oil
Yeast Packet (Enclosed)

Using a KitchenAid Mixer:

In the large bowl of the mixer combine water and yeast. Stir/whisk to dissolve. Let sit for a 5 minutes.

Mix 2 eggs and the Olive oil ~ Add to the water  ~ Yeast mixture.
Blend briefly with the paddle of the KitchenAid Mixer.

Add the Gluten Free Pizza Crust Mix again using the paddle and blend of low 30 seconds. Scrape the bowl. Blend on Medium Speed for 1 Minute.  Leaving dough in the bowl, split the dough in half. Using warm water on your hands will make it easier to manage the dough. Cover with Plastic wrap and a towel. Rise for 20 minutes.

Take a Piece of Wax Paper and place on the counter.
Sprinkle with Bob's Red Mill Gluten Free White Rice Flour
Place half of the dough onto the prepared wax paper.

This dough is very sticky. It is important to keep your hands wet with warm water. I kept a bowl of warm water in my sink so I could easily get my hands wet. Do not get discouraged if the dough sticks. If the dough sticks use more warm water. Start to spread the dough out with your wet hands  from the center out evenly.
Form into 13X11 rectangle.
I used Hormel Pepperoni, I read that it is Gluten Free. Use Half of a 7oz Package of Pepperonis per bread.
Place a single layer of Pepperonis onto the dough, leaving a space open around all edges. I used a Silicone Mini Roller to help flatten out the Pepperonis. Or use a regular roller or your hand.
Sprinkle a 4 Cheese Pizza Blend on top of the Pepperonis. About 1 ½ cups per bread. Again not all the way to the edges.

Using the Wax Paper slowly begin to roll the dough from the long side. If the dough starts to stick,,sprinkle on more Rice Flour. Continue to roll the dough using the wax paper to help shape the bread. If you need more flour sprinkle it on. Place the dough seam side down onto a Cookie Sheet that has been lined with a Sil-Pat Baking Mat. If you notice any tears in the dough,, take some of the remaining dough and wet it and patch up any tears. Tuck the edges under.

Continue with the second piece of dough using a new piece of Wax Paper.

Cover with Plastic Wrap and Rest/Rise for 20 minutes.
Preheat oven to 375*

When ready to bake the Breads
Take one egg and whisk.. Brush each bread with the Egg Wash.
Optional: You can top the Egg Wash with Garlic Powder and Italian Seasonings. I did not do this in the video but I have done this numerous when I made this as a Wheat Based Recipe.

I baked my Breads for 40 minutes rotating the pan every 10 minutes.

Every oven is different, start checking to see if your Bread is done at 25/30 Minutes.
I use a Digital Thermometer to make sure my Bread is completely baked. Insert the Thermometer into the center of the Bread when it reaches an internal of Temperature of 205-210* your bread is done.

Remove the Breads from the pan and cool on a wire rack.

You can serve the bread warm,, letting it cool a little before slicing.

We prefer to serve our Bread at Room Temperature.

You can also re-heat individual slices for 15 seconds in the Microwave.

The Bread is also great dipped in a Marinara Sauce.


Bob's Red Mill Flours:

Silpat Baking Mat: Silpat: The Original Non-Stick Mat

Kitchenaid Mixer:

Taylor Pro Kitchen Waterproof Digital Thermometer:
I used a digital thermometer to check the bread for when its done. Bake until 205*-210* in the center of the bread.
Its also great to check the temperature of the milk and water before adding the yeast. Its a helpful gadget.

Canon PowerShot SX230 HS

Corel ~ Videostudio ProX4 Professional Video Editing Software
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