Pepperoni Grill Bread

My husband and I went on many dates to Pepperoni Grill when we were dating.  We went there together for dinner after our wedding.  We still eat there with our family as often as we can.  Our favorite menu item at Pepperoni Grill is the bread.  We used to go just for the bread, but after many years of experimenting, I've recreated the recipe and it is SO good!

The recipe starts with a simple five minute bread recipe.  Then you add the peppercorns and Asiago cheese to make it taste just like the real thing.  This recipe makes 3 large or 6 small loaves.  We stay far away from wheat as often as possible, but this is our guilty pleasure for holiday gatherings.

Ingredients:
6 to 6 1/2 cups flour
1 1/2 tbsp. active dry yeast
1 1/2 tbsp. salt
3 c. warm water
1-2 tbsp. whole black peppercorns
Asiago cheese

Directions:
Combine flour, salt and yeast in a mixing bowl.  Add desired amount of peppercorns.  Add warm water slowly.  Let rise, covered with a damp cloth or plastic wrap, in a warm place for 60-90 minutes.  I let it rise in my kitchen aid mixing bowl.  Then place bowl, covered, into the refrigerator.

You can pull a chunk off each night or bake it all at once.  It ferments as it sits in the refrigerator, so it will be a delicious sourdough after 6 days.

To bake:
Sprinkle the dough with flour and dust your hands.  Grab the chunk that you are going to bake.  A typical meal for 4 people could use a grapefruit sized portion.  Shove a chunk of cheese, about 1/8 cup, into the dough and smooth it over without working it too much.  Set your dough on parchment and let rise 45 minutes.  You can preheat the oven to 450*F about 15 minutes before the dough is finished rising.  Place a pizza stone in the oven to preheat with the oven.  Slash the dough to allow it to expand then place it into the oven onto the pizza stone with parchment paper.  Place a small oven-safe dish with 1 c. of water on the rack below the pizza stone.  Bake about 25 minutes or until beginning to brown.  Remove parchment and bake another 10 minutes.

This bread is delicious alone or dipped in a shallow dish with olive oil and balsamic vinegar.