I can vouch for Jeff Smith's (The Frugal Gourmet) Classic French Bread Recipe. It's wonderful. I don't think there is much difference between French & Italian bread, myself. But you could try using milk or part milk/ part water for the liquids for a softer loaf... Also, I halved the recipe because I have the small Kitchen Aid mixer. Haven't tried mixing it in the bread machine.

It's been a while since I've made it--I probably used Gold Medal Better for Bread flour or possibly even just all purpose flour.

Have you tried any of the artisan bread in 5 minutes a day recipes? Great crust with those, too.

Here is a link that might be useful: Classic French Bread

Ann T has a great Italian Bread recipe but can I find it? Nooooo....

Anyway, She makes hers with a stand mixer, it takes a LOT of beating. CindyMac made it years ago with a hand mixer, just to see if it could be done. She did it, but had to turn the mixer off and let it cool down a couple of times. At that time I didn't have a stand mixer, so I did it by hand with a wooden spoon. It can be done, but I don't advise it, LOL.

Annie

Here's one I've made a few times, and really enjoyed. It's amazing how just flour, water, yeast and salt can taste so divine! I've played with this recipe some, trying to add whole wheat flour, flax seed, that kind of thing, to varying success, but I'll just give you the recipe as it's written. It's from King Arthur Flour Baker's Companion.

Crusty Italian Bread

1 braided loaf, 16 generous slices

Biga (starter)

1 cup (8 ounces) cool water, about 65 degrees F.
2 cups (8 1/2 ounces) unbleached all-purpose flour
1/4 teaspoon instant yeast (my note - I use regular yeast, and it works fine)

Dough

1/2 cup (4 ounces cool water, about 65 degrees F.
2 to 2 1/2 cups (8 1/2 to 10 1/2 ounces) unbleached all-purpose flour
2 teaspoons instant yeast
1 1/2 teaspoons salt

Topping

1 egg white lightly beaten with 1 tablespoon water
Sesame seeds (my note, I haven't had sesame seeds at hand, but I did have flax seed, and subbed those. They looked odd, but tasted fine.)

For the Biga:

Combine all biga ingredients, mixing just until a cohesive dough forms. Cover and let the starter rest for 12 to 16 hours at room temperature. When the biga is ready, it will be filled with craters and large bubbles.

For the dough:

Add the water to the biga and mix until smooth. Add the flour, yeast, and salt and knead the dough until it's fairly smooth but not necessarily elastic, about 3 minutes by electric mixer, or 5 minutes by hand. (The gluten will continue to develop as the dough rises, so you don't want to develop it fully during the kneading process.)

Place the dough in a lightly greased bowl, cover, and let the dough rise at room temperature for 1 1/2 hours. To help develop the gluten and distribute the yeast's food, gently deflate the dough and turn it over every 30 minutes during the rising time.

Preheat the oven to 425 degrees F. Divide the dough in thirds and roll each third into a 20-inch-long rope. Braid the ropes. Set the braid on a lightly greased baking sheet, cover, and let rise for 1 to 1 1/2 hours, until just puffy. Gently brush the braid with beaten egg white and sprinkle with sesame seeds. Put the bread in the oven and bake for 25 to 35 minutes. Take the bread out of the oven when it's internal temperature reaches 190 degrees F. and cool on a rack.

Sally

Tammy,

You noted that you were looking for that "thick tough crust"...

That type crust is largely a factor of fermentation (proofing), shaping technique, oven temp, length of baking, type of baking surface, steam, etc. rather than the recipe's ingredients although an unenriched dough will have a crust more in line with what you're looking for.

You'll have lots of help around here.

/tricia

Hey Annie, I have Ann's recipe right here.

Tammy, AnnT's recipes are well known and respected around here.

Italian Bread - AnnT
=============
This recipe is also perfect for both Focaccia and Pizza.
Sometimes I make a Biga the night before using 1 1/2 cups of the flour used in this recipe with one cup of water and 1/2 teaspoon yeast. If you don't have time to make the biga then this the recipe works just fine as follows. This is a very wet dough and needs to be mixed in a machine for a long time before you can finish kneading by hand. I use a Magic Mill Machine. If you are using something like a kitchenaide you have to watch it carefully as it climbs up the beater or hook.

8 Cups Bread flour
1 Tablespoon Yeast
1 1/2 Tablespoons Salt
about 4 cups of water
2 Tablespoons olive oil. (optional)
. Mix flour yeast water and oil( Optional) (not salt) together for a
minute and leave for 20 minutes for the water to be partially absorbed.
Add salt and mix for about 30 minutes until the dough comes together
enough to be worked by hand. Continue kneading until smooth. Place in
an large oiled bowl and rub olive oil on top, cover and let rise until
more than doubled. Pour out on to surface and divide into the number of
loafs you require. Do not punch out the air. Shape into loafs, sprinkle
tops with flour and leave to rise on a flour/cornmeal dusted surface.
Heat tile/stones in oven to 500 degrees while bread is rising. Slide
loafs on to hot stone and spray with cold water, three times, three
minutes apart. Lower heat to 450 and bake for about 30 minutes. (I can
do two loafs at a time in the oven on a large stone).
Focaccia:

To make Focaccia use some of the dough and place in a oil rubbed pan
(I use a rectangle shaped cake pan) Cover with plastic wrap and let
rise. Using you fingers indend the focaccia and drizzle with olive oil.
Sprinkle with whatever toppings you prefer. Salt, Rosemary, Sauted or
thinly sliced onions, black olives, etc....
Focaccia can be baked directly on heated pizza stone as well.
I also use this recipe to make a number of large pizzas.

tricia, when I make regular white bread I use an Amish White Bread recipe i found online once. I think it is 2 packs yeast, 1 cup water (maybe 2 off the top of my head), 6 cups of flour, however 5 usually works for me, 1/4 c oil, 1/2 c sugar, and I think a tsp of salt. I proof the yeast is some of the water and sugar for few minutes till foamy, let raise till double, pan out, then raise again, and bake at about 350° for about 25 min. I bake in aluminum pans. What would be the difference other than shape for Italian?

ci_lantro I checked out he recipe you sent. It sounds good. I forgot to mention until after I re-read yours, that when I have tried Italian before I used cornmeal on the pan. I dont remember the recipe i tried, but it didnt seem to develop the crust I like. Just seemed too much like white bread.

Sally thanks for that recipe as well. i am going to print it out.It sounds interesting.
Tammy

There really isn't much difference between French and Italian Bread. Basically flour, water, yeast and salt. You can change the texture of the crust and crumb by adjusting the water, the amount of yeast, the number of rises, whether you spray the crust with water or add steam to your oven.

If you want a bread with a great crust and texture you can't go wrong with Julia's Baguette bread recipe. And if you allow to have a long cold fermentation, two or three days, the crust and the texture as well as the flavour is that much better. I usually bake an 8 cup batch so that I can bake two or three loaves and save the rest to bake 2 or three days later.

Here are my two favourite bread recipes:

Home Cookin Chapter: Recipes From Thibeault's Table

French Baguette
===============

Julia Child

1 package dry active yeast (2 1/2 teaspoons)
3 1/2 cups unbleached flour (bread flour) (NOTE: I use 4 cups)
2 1/4 tsp salt
1 1/3 cups cold water plus 1/3 or so additional water

Place the flour, yeast and salt in the bowl of the food process. Pulse to mix. Add 1 1/3 cups of water and process until the dough comes together. If the dough doesn't form a ball, add a little of the extra water. Process for about 60 seconds, turn off machine and let dough rest for 5 minutes.

Turn on the machine again and rotate the dough about 30 times under the cover, and then remove it to a lightly floured work surface. it should be fairly smooth and quite firm.

Let the dough rest for 2 minutes and then knead roughly and vigourously. The final dough should not stick to your hands as you knead (although it will stick if you pinch and hold a piece); it should be smooth and elastic and, when you hold it up between your hands and stretch it down, it should hold together smoothly.

Preliminary rise - 40 to 60 minutes at around 75°F. Place the dough into a clean dry bowl, (do not grease the bowl), cover with plastic wrap, and set in a warm place free from drafts. (note the French do not grease the bowl because they believe the dough needs a seat to push up from). This first rise is sufficient when the dough has definitely started to rise and is about 1 1/2 times its original volume.

Deflating:

Turn the dough onto your lightly floured work surface roughly and firmly pat and push it out into a 14 inch rectangle. Fold one of the long sides over toward the middle, and the other long side over to cover it, making a 3 layer cushion. Repeat the operation. This important step redistributes the yeast throughout the dough, for a strong second rise. Return the dough smooth side up the bowl; cover with plastic wrap and again set to rise.

Final rise in the bowl - about 1 to 1 1/2 hours or longer. The bread should be 2 1/2 to 3 times its original bulk. It is the amount of rise that is important here, not the timing.

To Shape,

Cut the dough in half. Set one piece aside and cover with a towel.

On a lightly floured work surface pat the dough into a 14 inch rectangle, squaring it up as evenly as you can.

Fold the rectangle of dough in half lengthwise and using the heel of your hand, firmly press the edges together whether they meet. Seat well. Pound the dough flat. Now repeat - patting the dough out again and folding it over and sealing the edges. Pinch the edges well and Rotate the dough so that the sealed edge in on the bottom.

Repeat with second piece of dough.

Cover with plastic wrap or loosely with a towel and let rise to more than double again at about 75°f.

Place stone in oven and Preheat oven to 450°F. Slash three long cuts into the loaves and place on the hot stone. Immediately toss a number of ice cubes on to the bottom on the oven to create steam. Bake until bread is golden and has an interior temp of 200°F. Takes about 30 minutes.

Making Dough in a Mixer or by Hand

When you are making dough in an electric mixer with a dough hook, proceed in the same general way with the rests indicated, and finish by hand. or mix the dough by hand in a bowl, turn out on a work surface, and start the kneading by lifting it up with a scraper and slapping it down roughly for several minutes until it has body. Let it rest several minutes and then proceed to knead.
. This is the recipe I use as a basic outline. I use it more as a
guideline.

I have a Magic Mill that I use to do most of the kneading. I still
like to finish kneading by hand.

Today's bread was a sour dough based. I fed my sour dough starter
before going to bed on Sunday night. I had four ounces of starter
leftover so I it was used to make a biga and then left it to develop
overnight.

The biga was added to about four cups of flour along with about 3/4
teaspoon of yeast. (I measure yeast in the palm of my hand) and
enough water added to make the dough. Once the water was added I left
the mixture to rest for about 20 minutes. This allows the flour to
absorb the water and makes kneading easier. This step is more
important when working with a wet dough. Like a Ciabatta. At the end
of 20 minutes I added the salt. Again measured in the palm of my hand.

Home Cookin Chapter: Recipes From Thibeault's Table

Italian Bread
=============

Sometimes I make a Biga the night before using 1 1/2 cups of the flour used in this recipe with one cup of water and 1/2 teaspoon yeast. If you don't have time to make the biga then this the recipe works just fine as follows. This is a very wet dough and needs to be mixed in a machine for a long time before you can finish kneading by hand. I use a Magic Mill Machine. If you are using something like a kitchenaide you have to watch it carefully as it climbs up the beater or hook.

8 Cups Bread flour
1 Tablespoon Yeast
1 1/2 Tablespoons Salt
about 4 cups of water
2 Tablespoons olive oil. (optional)
. Mix flour yeast water and oil( Optional) (not salt) together for a
minute and leave for 20 minutes for the water to be partially absorbed.
Add salt and mix for about 30 minutes until the dough comes together
enough to be worked by hand. Continue kneading until smooth. Place in
an large oiled bowl and rub olive oil on top, cover and let rise until
more than doubled. Pour out on to surface and divide into the number of
loafs you require. Do not punch out the air. Shape into loafs, sprinkle
tops with flour and leave to rise on a flour/cornmeal dusted surface.
Heat tile/stones in oven to 500 degrees while bread is rising. Slide
loafs on to hot stone and spray with cold water, three times, three
minutes apart. Lower heat to 450° and bake for about 30 minutes. (I can
do two loafs at a time in the oven on a large stone).

Focaccia:

To make Focaccia use some of the dough and place in a oil rubbed pan
(I use a rectangle shaped cake pan) Cover with plastic wrap and let
rise. Using you fingers indent the focaccia and drizzle with olive oil.
Sprinkle with whatever toppings you prefer. Salt, Rosemary, Sauted or
thinly sliced onions, black olives, etc....

Focaccia can be baked directly on heated pizza stone as well.

I also use this recipe to make a number of large pizzas. .

Tammy, FYI -- along with all the great advice from these knowledgeable and fabulous bakers, check out Tricia's FAQ on the CF, she has put a lot of work into it.

Tammy--the Jeff Smith recipe has a great crust. Besides the pan of water in the over, I popped the oven & misted the inside w/ water a couple-3 times while baking. Also, I only dusted the tops of the loaves--no egg wash.

Instead of using plain, ordinary water in your recipe, try using the water that you boiled potatoes in. However, take care with the salt.....depending on how much you used in boiling the potatoes.

The potato water makes for a beauiful texture in the bread.

Provide steam for a nice crispy crust.

Wow, lots of fantastic info and recipes. I know what I am goign to be doing today and tomorrow.
tammy

If you have a heavy duty mixer, try this Italian Batter Bread. Very crusty,simple, delicious. It appears to be the recipe from Bernard Clayton's New Complete Book of Breads.

Tammy:
I second that, on Tricia's FAQ
Lou

Tricia's faq is fantastic. I learned a lot, and printed some things out for future reminders.
UPDATE: I tried Julia's French Bagette from Ann_t above. It was fantastic. the crust was exactly what I wanted. We had homemade spaghetti with meat sauce, and a couple of these loaves. Usually all i get from my husband is "its OK", or "Its pretty good", or "Didnt care for it" Tonight he actually praised the whole meal. I also have the biga starter in a bowl to try out tomorrow.
Tammy

My sister sent me this one where you can use a bread machine on the dough setting, then finish off by hand and bake in the oven. I liked that because I don't have the strength or stamina to hand knead any longer. I tried it this past week and we really liked it.

Rustic Italian Bread

1 cup water (100-110 degrees)
1/2 tsp. salt
2 T. olive oil
3 cups bread flour
2 tsp. sugar
2 1/4 tsp. yeast

cornmeal
1 egg white, beaten

Place all ingredients except cornmeal and egg white in bread machine according to manufacturer's directions. Process on dough setting. Sprinkle cookie sheet with cornmeal. At the end of the dough cycle, place dough on lightly floured surface. Punch down dough. If too sticky, knead in additional flour. Cover with cloth and let rest for 15 minutes. Shape dough into a loaf about 12" long. Place on cookie sheet, cover, let rise in warm place for 20-25 minutes or until double in size. Heat oven to 375 degrees. With sharp knife, make 1 deep lengthwise slit in top of loaf. Brush with beaten egg white. Bake for 25-35 minutes or until loaf sounds hollow when slightly tapped.

I put parchment paper on my cookie sheet before I sprinkled on the cornmeal.

Tammy, thanks for the update. Glad you gave Julia's recipe a try. It really is one of the best.

It also makes the best pizza crust.

Ann

Tammy:
How did you do it so fast???
Lou

Weeeellll...I kinda missed the first part of the instructions that recommending it sit for a couple of days first.I will do this next time. I think i started about 2 PM, and we didnt end up having supper until about 6:30 pm. I dont know why but I had to add about another 1/2 c of water to the 3.5 c of flour, and baked about 8 minutes less.

I know I can make the bread ahead and freeze, but since this is good for pizza crust too, how can I freeze dough or crust for later pizza use?
tammy

Tammy, the original recipe doesn't call for a two day fermentation. But I often make this bread in advance and refrigerate it. It is a superior loaf to begin with and only gets better if given a couple of days in the fridge.

Also, it isn't uncommon to have to increase the amount of water called for in a bread recipe. Or sometimes decrease it. A lot of it depends on the flour.

I actually reduce the yeast specified in this recipe. And I will often adjust this recipe by increasing the water. Just produces a different texture.

If you want to make pizza and you aren't going to use the dough within two or three days, then I would shape the crust and prebake it for 5 or 6 minutes, let it cool and wrap and freeze the crust. Then all you have to do is remove it from the freezer add your toppings and bake on a preheated stone.

Ann

Ann, do you mean you refridgerate your bread AFTER baking, or just the dough until ready to bake?

Thaks so much for the pizza tip. Do you let the dough raise again, and for how long after shaping? I think when we mmake homemade pizza, the dough is just allowed to sit for maybe 10 minutes. And how long do the pizzas need to bak once brought back out of the freezer? (my teens love quick meals for lunch, I am sick of the cheap freezer pizza's in the store)
Tammy
Tammy

Ann, I'm going to try your (Julia's) bread recipe, too. Don't know exactly when, but soon. Thanks.

Sally

Tammy, if you are not going to bake the dough the same day, here is what you do:

After the first rise, knock the dough down , place in a large container, cover tightly and refrigerate.

If the dough is already at the top of the container when you remove it from the fridge, knock it down first. The dough will rise again as it warms up.

Once it is at room temperature, tip it out on to a floured board/counter and divide and shape your loaves. Once they have risen again they are ready to bake.

I sprinkle my rising loaves with lots of flour and drape loosely with plastic wrap. They are slashed just before they are slid on to a stone that has been preheated in a 500°F oven. I toss ice cubes on to the floor of the oven and I spray the loaves with water. I usually spay them again two more times 3 to 4 minutes apart.

As for the pizzas, I bake pizzas on a stone that is preheated to between 500°F to 520°F. I prefer a thin crust so they don't take long to bake. Less than 10 minutes.

If you have any more questions just ask.

Ann

Tammy:

You can make your own Customized Pizza's.
I make about 6 Prebaked Dough for Pizza and freeze them.

I use pans and strech the dough out to the edge and up, for a crust.
They are 10 in. round . The Sicilian size is 11 x 16.

Here is what I do.
- - - - - - - - - - - - -

: An alterative to baking on a stone is to use pans. A 12 inch round pizza will take from 8 to 12 ounces of dough. According to thickness you want. After the dough is made weigh it out and roll into balls. Oil the pans and place a dough ball in the pan and flatten slightly, working the dough towards the side of the pan, with the palms.

Then let it rest a few minutes. Repeat this every so often until the dough reaches the side and up, enough for a crust about 1/2 inch. Let it raise slightly , pinch the dough all over, with a fork and put into the oven to bake at 400 deg. If it bubbles while baking pinch it with a fork again. When light tan specks show ,take them out onto a rack to cool fast. Then you can use them right away or freeze , to use later.
When cooking the Pizza, place the Pre Baked dough back in the oiled pan ,
Or cook on your Stone.
put a ladle of sauce on the dough and swish it around, sprinkle some Parmesan or Romano , put it in the oven for a few minutes. Take it out and spread the topping of your choice and the Cheese Topping. A good topping cheese is a mixture of Mozzarella and Provolone chopped and mixed. The provolone gives it a good flavor and doesn't get like rubber when it cools.
I use all Provolone. A little trick for baking. Keep a cup of water and brush handy, to baste parts that are cooking too fast. If you can get new metal pans, (uncoated) they have to be cured in the oven, so they won't stick. Coat them with oil and bake them for at least 6 hours. Never clean them with soap and water. Just rinse with water & wipe with a paper towel.

Dough recipe:
1 cup of warm water (not hot)
1 Package of Active Dry Yeast 1 tablesps sugar ,in a half cup of warm water
1/4 Cup of Veg. Oil
1 teasp. Salt
About 3 1/2 cups Flour
1/2 cup of Whole wheat flour or up to 1 cup

Place in a mixing bowl, the Water, 1 cup of flour, wheat flour , yeast if risen
Add the oil and salt and more flour.
Add enough flour to make a soft ball of dough, that doesn't stick to your hands.
Knead until smooth. Put it back in the bowl , Smooth side up and Rub on some Veg. Oil
Cover and set in a warm place to rise until it doubles in bulk.
I put it in a warm oven, Covered with a damp towel. It rises in about 1 hour.

When doubled, punch it down and knead it well.
Divide into Balls , about 11 to 12 ounces and place in oiled pans. 12" round
Dough should be about 3/16 " thick on the bottom and about 1/2" around the edge.
For Sicilian Pizza , I used most of the dough in a 11" X 16" pan
Follow the previous instructions.
Good luck, Lou

You can also Google " Lou's Pizza Dough "

Thanks Ann and Hawk, you guys have been loads of help. I cant wait to try these.

A question on white bread. If my bread is spreading out too much when baked,rather than rising straight up like these Italian Breads are doing, is the problem that I dont have enough flour in my dough?
Tammy

Not necessarily. It might be that you didn't form the loaf tight enough when you were shaping it.

I often make bread that has a higher precentage of water (very wet dough) and the loaves will rise if shaped properly.

Here is a link to a Pictorial I made a few years ago on working with wet doughs.

Ok, Ann, I checked that site. I am not sure what you mean about pinching the seam. Usually when i make hot rolls, I just grab a chunk in my hand and force out a ball between my thumb and index finger, squeezing it off at the end and lay out in a pan. For loaves, I shape it to fit the pan. it seems when in the pan for the last raise, the dough will widen out to fill the areas around it, before it really starts to raise up much. I just talked with my MIL,she makes the best smooth textured white bread, but she never measures anything, just throws things in. So getting a recipe to follow from her isnt so easy. I have been using water, but she says she uses all milk except to proof the yeast.I think the white bread recipe I have been using calls for 2 cups of water, 2 packs of yeast, 6 cups of flour, and a 1/4 c of oil. I dont know if its the recipe or me.
Tammy

Oh, I forgot the 1/2 c of sugar
Tammy

Tammy, some very wet doughs, like that Italian, WILL spread when rising, I never get the shaping well enough to keep it from turning into a pancake.

I've tried shaping the loaf on a towel with the edges pulled up to keep it from running, but I can't get it off the cloth without deflating the dough. I know there are canvas cloths for that purpose too.

If I have to do something more than twice, I run out of patience with it and it's as likely to go into the garbage as it is into the oven. Since I have absolutely no patience when it comes to messing around with it any more, I have reverted to baking in a long pan shaped like a "u", with no ends (I hope that made sense). It makes a long crusty baguette type loaf and that's good enough for me.

Hopefully you are more patient than I am, my last batch I gave up on, flattened out and made foccacia and it was darned good. (grin)

Yeah, I know, if I messed with it long enough and tried enough times, it would work. I just don't care enough, so I toss it in that pan instead of going back and reading Ann T's excellent pictorial one more time.

Annie

Annie, I tried the recipe I quoted above but changed a few things. Since my MIL uses milk, I used 2 cups milk, 1 cup warm water for proofing, 2/3 oil(which half was crisco,MIL said she used all crisco),8 cups of flour, about 2 tsp salt, 3 packs of yeast, and 1/2 cup sugar. I usually use my kitchenaide due to the fibromyalgia problems, but since I increased the size of recipe, and dough seemed denser, I got it mixed really well, then took it out and finished kneading it. I knew even tho it was denser, it still felt very good. I made 1 sm loaf, and a lot of pepperoni rolls for the kids, since me and my husband wanted soupbeans and cornbread. The dough was so much better. It even raised nicely, no running together. So I think the biggest culprit to my problem was the denser dough from more flour.I dont know if crisco would make any difference. I figure the better texture was due to the milk. I think it also helped to actually feel the dough by hand kneading.
Tammy

Tammy, milk does make a difference in the texture of baked breads, they are softer and seem "moister" with milk. Grandma's old farmhouse white bread always used milk, which she scalded back in the days when we milked our own cows.

I do a lot of bread making by "feel", but I've gotten to the point where I can grab a little piece out of the bread machine, roll it around in my hands and tell how it is, so I don't need to knead the whole chunk!

I'm glad you're happy with your bread, so what are pepperoni rolls anyway?

Annie

LOL, I forgot most of the south isnt familiar with these. Same with Cocoa Wheats. I take some strips of pepperoni and roll it up in bread dough and bake about 20 of these little rolls at a time. The kids love em.My SIL lives in TN now. She made these rolls once, and had everyone fascinated.
Tammy

Today it snowed so I took advantage of the time off & made Julia's Baguettes. They didn't look as perfect as Ann T's but the crust was superb, a lovely 'holey' texture on the inside & the taste - delicious.

I made Julia's Baguettes for our Valentine's Day dinner. Also, homemade beef-barley vegetable soup. My husband is just getting his taste buds back after surgery and is enjoying it!

Thanks, Ann, for posting this once again!

Just a question. The bread tasted a bit salty. Would it be possible to reduce the salt the next time I made it?

Annie, Teresa nc posted a limk to pepperoni rolls sometime ago and it has a blow by blow description with pictorials (Chickens in the Road). Just do a search for pepperoni rolls and it's in Teresa'a "Almost done" thread. If I was more computer savvy I could do better. I saved it on My Clippings but without your email address I don't know how to send it to you. I made them a couple of weeks ago but I didn't use enough pepperoni in them. They're very tasty and I bet your young ones would like them.

jude

Thanks, Jude. If you click on my name in a thread it'll take you to my page where you can send me an email. I use the same email for GardenWeb mail that I use for everything else, it's annie1992 at yahoo.com.

Annie

Beachlily, Yes, adjust the salt to suit your own taste.

Ann

I found Suzanne's post about the pepperoni rolls. The link is below. I love her blog. I do make my pepperoni rolls slightly different, but her's sure sound good. I will have to try them out that way. Mine is made more like the traditional roll. I just flatten out a chunk of dough in my hand, lay down a few pepperoni sticks side by side, then if I have it I place on some pepperjack cheese. Then just roll it up. She appeared to leave the ends open, but I have always sealed all openings. I have to admit, the garlic in the dough that she mentioned sounds very good as well.
Thanks for mentioning her blog.
Tammy