Pepperoni Bread..........Lou Pappa

Place warm water in large bowl.
Sprinkle in yeast, stir until dissolved.
Add sugar and oil to yeast mixture - whisk until blended. Set mixture aside for 5 minutes.
Stir salt into yeast mixture.
Add 2 cups of flour to mixture and beat in well with a wooden spoon.
Add remaining flour - 1/4 cup at a time, beating in well each time until the dough is firm and not sticky.
Place dough on flour coated work surface. Knead dough for about 7 minutes.
Place dough in medium sized greased bowl - turning it over to coat all of it with the grease.
Cover the bowl with greased plastic wrap - let rise 1 hour.
Punch dough down several times , turn onto floured surface and knead about 1 minute.
Cover dough lightly with greased plastic wrap and let sit 10 minutes.
Dust baking sheet or cooking stone with cornmeal.
Form a large square with the dough and with a rolling pin roll dough into a 12 x 14 rectangle.
If the dough springs back when you are rolling it, let it rest for about 2-3 minutes then continue rolling.
Arrange pepperoni in rows leaving an inch on all sides. Cover pepperoni with the cheese.
Starting at the long edge nearest you, tightly roll up the dough.
Pinch together the dough at the seams then pinch the ends closed, tuck them under the loaf.
Place bread onto cooking surface, seam down and loosely cover with greased plastic wrap.
Let sit 15 minutes.
Bake at 400 degrees for about 35 minutes, until bread is darkened and crusty.
Let cool on wire rack for 20 minutes before cutting.
Serve warm.

Serve with marinara sauce for dipping if desired.