Instructions

1. In a stand mixer fitted with a dough hook, add all of the bread ingredients and mix for 8-10 minutes or until it forms a fairly smooth dough. It should be slightly sticky; if it seems dry, knead in an additional tablespoon or two of water. Remove the dough and place in a lightly oiled pan. Cover the dough and let it rest for 60-90 minutes or until doubled in size.
2. Line a baking pan with lightly sprayed parchment paper then covered in cornmeal.
3. On a lightly oiled surface (I just spray a clean counter with cooking spray – do not use flour!) remove the dough from the bowl and form it into a large loaf. Using a rolling pin, roll the loaf out to a 12×18” rectangle. Place down the pepperoni leaving a 1” edge all the way around. You can add as much as you like here. If you want to double up, go for it!
4. Next, sprinkle the cheese down again leaving a 1” edge all the way around. Sprinkle on the oregano.
5. Starting at the edge closest to you, gently roll up like a cinnamon roll trying to keep the roll tight. When you get to the end, pinch the seams closed. For the ends, pinch them closed and tuck under. Place the loaf, seam side down and cover with plastic wrap and allow to rise for 35-45 minutes.
6. Towards the end of the rising time, preheat the oven to 400F. Remove the plastic wrap and mix up the baking soda and water in a small bowl. Brush the mixture over the top of the bread. Taking the tip of a sharp knife, make a few stabs into the top of the dough (trying not to go all the way through). This will allow steam to escape the insides to cook. Sprinkle with salt if desired. Bake the bread for 25-35 minutes.
7. Remove from the oven, and brush with melted butter, if desired.