PIZZA-STYLE BREAD

FOR THE DOUGH:
5 to 6 cups all purpose flour OR bread flour, divided use
2 tablespoons sugar
1 teaspoon salt
2 envelopes Fleischmann’s RapidRise Yeast
1 1/4 cups water (120-130 degrees F)
1/2 cup olive oil
2 large eggs
FOR THE FILLING:
1/2 cup pizza sauce
1/2 cup (3 to 4 ounces) pepperoni
1 cup Italian cheese blend, shredded
non-stick cooking spray

In large mixer bowl, combine 2 cups flour, sugar, salt, and undissolved yeast. Add warm water and olive oil, mixing for 2 minutes at medium speed of electric mixer with dough hook in place. Add eggs and 1 cup flour and continue mixing for 2 minutes, scraping bowl occasionally.

Stir in enough remaining flour to make a soft dough; mix until dough forms a ball and does not stick to sides of bowl, 3 to 5 minutes.

Roll dough into a 16 x 10 inch rectangle. Spread with pizza sauce to within 1/2 inch of edges; sprinkle with pepperoni and cheese. Beginning on long side of rectangle, roll dough tightly, as for jelly roll. Pinch seam and ends to seal.

Place, seam side down, on a baking sheet sprayed with non-stick cooking spray. Cut 3 or 4 diagonal slashes 1/4 inch deep across top surface of dough using a sharp knife. Spray top of dough with cooking spray and cover loosely with foil. Allow to rise in a warm area for about 1 hour or until doubled in size.

Preheat oven to 350 degrees F.

Bake for 40 minutes or to an internal temperature of 190 degrees F. Serve immediately.

Makes One Loaf
Source: Fleishmann's