Evelyn Freeman loves to cook. She has over 350 cookbooks in her collection and there are no signs of her collection slowing down. “I’m getting ready to make some potato soap,” says Freeman as she glances through her cookbook. Last week Freeman got some exciting news. She had sent one of her recipes, “Cheese Pepperoni Bread” to the Pfaltzgraff Company and they liked it so much that decided not only to use it in their annual fall cookbook but they are also going to feature it in their August mailer which is sent all across the country. “I’m very excited about my recipe being chosen, I told them about another recipe I have and they want to see it as well,” said Freeman. Along with having her recipe published Freeman receives a $25 gift certificate from the company along with a new calendar and cookbook when it is released. Congratulations Evelyn!
Preparation time: 15 minutes
Start to finish time: 2 hours and 45 minutes
2 1/4 teaspoons dry active yeast
2 tablespoons sugar
1 1/4 cups warm water (100 to 110 degrees)
1 tablespoon butter, melted
3 cups bread or all-purpose flour, divided
1 cup pepperoni , chopped
2 teaspoons dry mustard
1/2 teaspoon salt
1/2 teaspoon ground red pepper
2 large garlic cloves, minced
1 1/2 cups four-cheese Mexican-style shredded cheese
Dissolve yeast and sugar in warm water in large bowl; let stand 5 minutes. Stir in melted butter. Lightly spoon flour into dry measuring cups; level with a knife. Add 2 1/2 cups flour, pepperoni, dry mustard, salt, red pepper, garlic and cheese to the yeast mixture; stir until blended. Turn dough out onto a floured surface. Knead until smooth and elastic (about ten minutes, if by hand; about 6 if KitchenAid mixer); add enough of remaining flour, 1 tablespoon at a time to prevent dough from sticking to hands. Dough will feel tacky. Place dough in bowl coated with cooking spray, turning to coat the top. Cover and let rise in warm place free from drafts, until doubled in size. Punch dough down; let rest 5 minutes. Roll into a 14×7” rectangle on a floured surface. Roll up tightly, starting with a short edge pressing firmly to eliminate air pockets; pinch seams and ends to seal. Place roll, seam side down in a 9”x5” loaf pan coated with cooking spray. Cover and let rise 1 hour and 30 minutes or until doubled in size. Preheat oven to 350 degrees. Uncover dough. Bake at 350 degrees for 45 minutes or until browned on the bottom and loaf sounds hollow when tapped. Remove from pan; cool on wire rack.
Yield: 1 large loaf
Per serving: 767 Calories; 58g Fat (66.6% calories from fat); 33g Protein; 32g Carbohydrate; 167mg Cholesterol; 2139mg Sodium. Exchanges: 0 Grains (Starch); 0 Lean Meat; Vegetable; 2 Fat; 1 Other Carbohydrates.
Seymour woman gets recipe in Pfaltzgraff cookbook