There’s a trap between Christmas and New Year’s. It involves pajama pants way past the morning hours, leftover pie…for dinner (no shame) and tv on dvd marathons.
This week of zero alarm clocks-zero health food-zero responsibility is definitely a trap I fell into.
And it’s okay because I needed this time to actually be ready for the new year.
After a lot of days of lazy, wearing jeans was major. And, I feel all sorts of good things about 2013 simply because I managed to put glitter on my nails and mascara on my face on new year’s eve. Also…I drank champagne at midnight that tasted delicious.
Normal routines feel better after they’re destroyed for a little while.
I hope this fact inspires you in 2013.
I also hope there’s pepperoni bread in your new year. Because even if your resolution involves vegetables…this just needs to happen.
After the dough is rolled out, it’s cut into squares, brushed with butter and seasoned with garlic powder. Then! Dough and mozzarella cheese and pepperoni are layered and stacked in a loaf pan.
After it bakes, this bread pulls apart into bite sized pieces. It’s a simple, heavy appetizer. I can never get enough of these sorts of recipes.
I shared this bread with friends at the end of 2012. And…I see a lot more of this happening in 2013.
PS: I’m also excited for a new year with YOU! I’m so glad you’re up in my kitchen business, and cannot wait to create and share in the months to come. Thank you for being here with me. xoxo.
Pull Apart Pepperoni Bread
1 cup wheat flour
2 cups all purpose flour
1 tablespoon sugar
1 teaspoon salt
1 teaspoon yeast
1 cup warm (110°F) water
2 tablespoons olive oil
Combine flours, sugar, salt and yeast in the bowl of a stand mixer. Measure and heat water. (You can measure water directly from the tap. It should feel hot to the touch, but not warm enough that you can’t keep your hand in it.) With mixer on low speed, add water and olive oil. Mix (using a dough hook) for 9 minutes. Within 1-2 minutes, the dough should form a loose ball. (If this isn’t happening, and the dough is too wet, add more flour. If it’s too dry, add a splash more water. With either adaptation, use minimal flour/water and give it a few minutes to absorb before reassessing.)
Form dough into a smooth ball. Place on a dinner plate sprayed with non-stick spray, spray the top of the dough and cover with saran wrap. Let sit at room temperature for 20 minutes before transferring to the refrigerator. Let rise in the fridge for at least 3 hours, or up to 2-3 days.
Pull Apart Bread
1 dough ball (above)
1 tablespoon butter
2 teaspoons garlic powder
2 cups pepperoni
2-3 cups mozzarella cheese, ideally sliced from a block
Divide dough in half and roll out into two 9×13″ rectangles. (I like dealing with the dough in two batches. It makes things more manageable.) Cut each rectangle into 10 squares (20 total). Spread butter on the top of each square and sprinkle with garlic powder.
Grease an 8″ bread pan and turn it on its end (so it’s standing up tall.) Begin layering dough, pepperoni and cheese. Right the bread pan (as it would normally sit) and give it a little shake to spread the layers evenly. Bake in a preheated 350° oven for 40 minutes. Serve warm, with marinara sauce for dipping.