Pizza Bread ~
~ Skirt in the Kitchen ~
In a food processor using a metal blade, process together a 28-oz can of lightly drained Italian plum tomatoes, 1 small can tomato paste, 1/2 of a medium purple onion, 2 cloves garlic, fresh herbs of– basil, oregano, thyme, flat-leaf parsley…
coarse salt and pepper, pinch of sugar, and chipotle chili powder.
(This can be made into tomato soup– recipe follows later on.)
In a clean work bowl of a food processor, spoon in and level 6 cups all-purpose flour and 2 teaspoons kosher salt; process together just to blend.
Mix 2 1/4 teaspoons active dry yeast (or 1 envelope), 1 tablespoon sugar, and 1/3 cup warm water. Let activate to a foam for 5 minutes.
Pour into the yeast mixture 1 2/3 cup iced-cold water.
Cut into small pieces, 6 tablespoons unsalted butter– process into the flour; then through the feeder, a small drizzle while machine is running, combine the yeast mixture to make dough until it comes together– not dry, not too wet. Take out of the processor and form into a ball, place into a large bowl that is lightly oiled, cover and expect to double in size set in a warm area.
When doubled in size, divide the dough in half. Roll out dough, keeping a reasonable thickness for pizza toppings to be worked into the bread.
Warm up pepperoni slices, flip, just moist enough–
Have mozzarella and Parmesan ready.
Drop small mounds of tomato sauce over dough.
Lop-sided stack 2 pepperoni slices over each mound.
Pile over each mound a mixture of both grated cheeses.
Bring both sides together to enclose.
… Now remaining sides.
Continue to roll.
Seal in the final end–
Crimp it with your fingers, mending the dough together.
Form into a nice loaf, then do the second one the same…
Stoneware works wonderfully for this, no need to oil the pan, either. You can easily bake these in loaf pans that are stoneware, bar pan or casserole stoneware. Stoneware makes a nice crust.
Sprinkle with grated cheeses. Cover with lightly oiled plastic wrap so the dough does not stick to the wrap. Let rise, more– 30 minutes. Heat the oven to 375 degrees F.
Bake for 35-40 minutes. Let cool in the pan for 10 minutes, then run a knife along the sides to loosen bread loaves from the pan. Transfer on cooling racks to finish cooling. May serve warm, but not hot– Sauce will run out of the bread if served too warm or hot. Refrigerate leftover bread.
Tomato Soup ~
~ Skirt in the Kitchen ~
Prepare all, as you would for the pizza sauce. Pour into a medium-sized sauce pan and add 1 bay leaf, beef stock and/or heavy cream. May wish to add green chiles.
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