Pepperoni Twist Bread Recipe

Measure and prep all ingredients. Combine the flour, water and yeast in the bowl of a stand mixer and mix well. Let sit for 5 minutes, then add the olive oil and salt. Using the dough hook, mix the dough for 5 minutes. Cover and let rise until dough is almost doubled in size, about 1 to 2 hours. 

Once the dough is doubled in size, oil a 9x5" loaf pan. On a lightly floured work surface, roll the dough out into a rectangle, about 12x15". Arrange the pepperoni over the dough in a single layer. 

Top evenly with the mozzarella and Parmesan. With the long side facing you, roll the dough up snugly like a jelly roll, pinching the ends together to enclose the filling. With one hand on each end of the log, gently twist the dough in opposite directions. Holding the twist in place, fold the log in half, so both ends line up. Now give the folded-over log one or two final twists (don't worry if any of the filling falls out, just tuck it back in). Place it into the oiled pan, cover and let loaf rise until puffy, about 1 hour. 

Preheat the oven to 350°F. In a small bowl, stir together the melted butter, garlic powder, and italian seasoning. Brush some of the seasoned butter over the top of the loaf. Bake until puffed and golden brown, 40 to 45 minutes. If bread is getting too browned on top, tent the pan with a piece of aluminum foil. 

Remove from the oven and brush with the remaining seasoned butter. Let cool for at least 20 minutes before slicing and serving.