3 1/2 c. flour
8 eggs
2 pkg. dry yeast
1 lb. pepperoni
1 c. warm water
1 lb. Swiss cheese

In a bowl, mix yeast and water and allow the yeast time to bloom (approximately 10 minutes). In a large bowl, mix 1 1/2 cups flour and the blended yeast. Cover well and keep warm. Allow to rise for 1 1/2 hours. Dice pepperoni (1/2 x 1/2 x 1/4) and shred the Swiss cheese. Reserve in bowl.

About 10 minutes before flour mixture is done rising, mix eggs and remaining flour to a smooth batter. Spray angel food cake pan with Pam. When risen, combine egg-flour mixture, pepperoni-cheese mixture and risen flour-yeast mixture in a large bowl. Mix well! Should have a light yellow lumpy consistency. Carefully put mixture into angel food cake pan.

Bake at 350°F for approximately 60 minutes. Allow to cool in pan for 1 hour. Remove from pan and let cool a little longer.