Pepperoni Pull-apart Bread

A recipe by Nadiya Bakes

Nadia . Can . Bake .

Our 10th recipe from Nadiya Bakes is Pepperoni Pull-apart Bread on page 231. This is the perfect party appetizer or side to a light pasta dish.

Weigh your ingredients

I have mentioned many times how important it is to be accurate when baking. Please use a scale to weigh your ingredients. 

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  1. baking powder 23 grams
  2. oregano 3 grams
  3. sugar 15 grams
  4. Salt 13 grams
  5. NOTE- I reduced water to 1 cup and added 1/4 cup olive oil
  6. olive oil 53 grams

 

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Yeast Dough

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Please check out past blogs ( Chelsea Buns or Onion Pretzels) for tips on yeast dough. Using  Kitchen-Aid I mixed with dough hook on low for 4 min and then high for 6-10 min. Mixer tends to move a lot on high, so keep an eye ( you don’t want it to fall off counter) Use window pane test to make sure dough has been kneaded enough.

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Filling

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  1. Olive oil - 39 grams
  2. I replaced sriracha with pesto sauce
  3. I used grated mozzarella

 

 

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Folding Dough

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Don’t worry if all your squares/ books are not the same size, they will bake up beautifully.

 

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The Results

My rating of this recipe is 4 out of 5. I would definitely make again but I would reduce the 60ml sauce for filling. My pull-apart was a little soggy in the middle. I would also change baking time to 30min, but every oven is different.

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