Pepperoni and Cheese Bread

1 1/4 cups warm (105-115° F.) water

2 packets or teaspoons dry yeast

1 teaspoon sugar

1 teaspoon salt

1 teaspoon butter or margarine - softened

3 1/4 cups bread flour

27 thin slices provolone

10 ounces pepperoni - chopped

1 egg - beaten

Measure the warm water into a warm bowl. Sprinkle the yeast on the water and stir until dissolved. Add the sugar, salt, and butter and three cups of flour and beat until smooth (with the flat beater, if you have a KitchenAid or equivalent). Then add the remaining flour a cup at a time (with the dough hook if you have it) to make a soft dough. Knead it until it's smooth and elastic, about 8-10 minutes, with the hook or on a lightly floured surface. Place in a buttered bowl and turn to butter the top. Cover it and let it rise until doubled in size, about 1 hour.

Punch the dough down and divide it into three pieces. Roll each out to a 12 in. x 8 in. rectangle. Place 6 pieces (12 if you want) slices of provolone on each rectangle and then scatter 1/3 of the pepperoni on the cheese on it. Roll the rectangle up from the long side (jelly roll-like) and seal the seam. Repeat for each rectangle.

Place the rolls on greased baking sheets (you can fit 2 on one sheet). Cover and let rise until doubled, about another hour. Slash the tops in three or four places and brush the loaves with the beaten eggs.