Pizza Bread with Fresh Milled Flour

There aren’t many things that satisfy the tastebuds like this Pizza Bread with Fresh Milled Flour. The gooey cheese, savory pepperoni and zesty sauce combine with fresh milled flour to make the perfect pizza bread loaf.

How to Enjoy

We enjoyed this amazing pizza bread with Cauliflower Bisque and Caesar Salad. Tomato Basil Soup would go great with this bread or maybe a soup full of healthy veggies. This savory pizza bread would be the ideal accompaniment to almost any meal or be the star alongside a big salad.

End of Loaf secret

The last slice in the loaf ends with cheese and pepperoni right up again the pan. Sure, you can turn that slice around to avoid it OR you can bake it, tell no one and enjoy the very best slice in the loaf. The pepperoni and cheese crisp up perfectly against the edge of the pan, creating a delicious, irresistibly good slice of pizza bread. I refuse to tell anyone in my family about it. Don’t worry, I’m safe, they don’t read my blog!

The Steps

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Pizza Bread with Fresh Milled Flour

Gooey cheese, zesty sauce, and savory pepperoni are layered within soft bread to create the ultimate pizza loaf.

Course Side Dish

Keyword bread, pizza

Servings 10 people

Author Laura M.

Ingredients

• 350 grams hard white wheat berries
• 1 cup milk 240 grams
• 1/4 cup unsalted butter 4 tablespoon or 56 grams
• 1 tablespoons honey 21 grams
• 1/2 teaspoon garlic powder
• 1 1/2 teaspoons salt
• 2 1/2 teaspoons instant yeast 9 grams

Filling

• 1 tablespoon butter
• 1 clove garlic grated
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/4 teaspoon red pepper flakes
• 1/3 cup pizza sauce
• 2 1/2 cups mozzarella cheese 10 ounces
• 1/4 cup parmesan cheese 1 ounce
• 3 ounces pepperoni cut in half or quarters

Instructions

• Melt the butter and milk together in the microwave or on the stovetop. Pour into bowl of a stand mixer, let cool 10 minutes.
• Meanwhile, mill the wheat berries.
• To cooled butter and milk mixture, add honey, flour and garlic powder. Mix until rough dough forms, cover and let rest (autolyse) for 30 minutes.
• Next, add the instant yeast and salt, knead on low 9-11 minutes until windowpane forms. Place in an oiled container and let rise until doubled, 60-90 minutes.
• Near the end of the first rise prepare for assembly. Melt 1 tablespoon of butter on stovetop and add the grated garlic. Cook for 1 minute, remove from heat, set aside. Mix together Italian seasoning, garlic powder and red pepper flakes, set aside. Cut the pepperoni in half or quarters and shred cheese, set aside. Spray a 9×5 inch metal bread pan with cooking spray. Preheat oven to 350 degrees.
• On a lightly floured surface, roll the dough into a 16×12 inch rectangle. Spread garlic butter mixture on dough, then sprinkle with seasoning mix, spread on pizza sauce, followed by cheeses and pepperoni. Cut into 4 strips that are 4×12 inches, stack the strips on top of each other. Then cut into 4 rectangles, 4×3 inches. You’ll have 16 dough pieces total.
• Layer the dough stacks into the loaf pan and fan out a bit. Let rise until puffy, 45-60 minutes.
• Bake at 350 degrees for 50 minutes, cover for the last 20 minutes to prevent excess browning, if desired. Remove from pan and transfer to cooling rack. Enjoy warm or after cooled!