Valtrompia Style Pepperoni Cheese Bread

Source: The Pampered Chef

3 to 4 cups all-purpose flour
1/3 cup very warm water (105 to115 degrees F)
1 teaspoon granulated sugar
1 package yeast
1 cup milk
1 teaspoon salt
1 cup grated Cheddar cheese
1/3 cup finely chopped pepperoni

In the measuring cup, stir together the water and sugar and yeast. Let stand for 5 minutes, stirring occasionally, until mixture is foamy (if no foam, start again).

Meanwhile in a large bowl, stir together milk and salt. Stir in yeast mixture, cheese and pepperoni. Stir in 2 1/2 cups of the flour. Stir in as much of the remaining flour as necessary to form a soft dough. Turn onto a floured board, knead 7 minutes, using as much of the remaining flour as necessary until dough is no longer sticky. Place in a greased bowl, turning dough to completely coat with grease. Cover bowl with plastic wrap. Set in a draft-free warm place to rise until double in bulk.

Punch down, divide dough in half. Roll each half into a log 2 inches shorter than mold. Place in greased mold and cap each end. Bake in preheated 400 degree F oven for one hour or until bread sounds hollow when tapped. Remove from mold to cool.