Peperoni

Ingredients:

1 package active dry yeast
1/4 cup warm water
1 cup warm milk
1 tbsp sugar
1 tsp salt
2 tbsp olive oil
12 oz all purpose flour
4 oz thinly sliced peperoni
2 oz mozzarella
1 onion, chopped
grated parmesan cheese (about a pinch)
1 egg and a little water, mixed

Method:

In a big bowl, sprinkle yeast over warm water and let stand for 5 min to soften. Stir in milk, salt, sugar and oil. Add 1 cup of the flour and mix to blend. Stir in 1 1/2 cups more flour. Then mix in remaining flour in bowl and turn out onto a floured surface. Knead dough until elastic, then cover and let rise in a warm place until it has doubled in size. Punch dough down, turn out onto floured surface and divide in half. Grease baking sheet. Punch down and flatten dough. Add all above mixture on the top of the bread, roll and pinch edges. Take egg and water mixture and brush on the top of the bread roll. Bake at 380 degrees for 20 - 25 minutes. Makes two loaves.