5 3/4 to 6 1/4 c. all purpose flour
1 pkg. active dry yeast
2 1/4 c. milk
2 tbsp. sugar
1 tbsp. shortening (butter)
2 tsp. salt
2 eggs, beaten
Oregano
Garlic salt
5/8 lb. mozzarella cheese, shredded (10 oz.)
1/4 lb. pepperoni, chopped

In large mixer bowl combine 2 1/2 cups of the flour and the yeast. In saucepan heat milk, sugar, shortening, and salt just till warm (115 to 120 degrees) and shortening is almost melted; stir constantly. Add to flour mixture. Beat at low speed of electric mixer 1/2 minute, scraping sides of bowl. Beat 3 minutes longer at high speed. Stir in as much of the remaining flour as you can mix in with a spoon. Turn out onto lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic, 6 to 8 minutes total. Shape into a ball. Place in lightly greased bowl; turn once to grease surface. Cover; let rise in warm place till double, about 1 1/4 hours. Punch down; turn out onto lightly floured surface. Divide dough into 5 equal balls. Cover. Add oregano and garlic salt to beaten eggs and mix. Roll out each ball of dough into a rectangle about 8 x 16 inches. Brush with egg mixture. Sprinkle with about 1/2 cup shredded mozzarella cheese and 1/4 cup chopped pepperoni. Starting with long edge, roll dough like a jelly roll. Seal edges and ends. Place loaves on a greased cookie sheet about 3 inches apart. Brush with egg mixture and prick with sharp fork several times. Let rise about 30 minutes. Bake at 350 degrees for 30 minutes. Cool on rack. (Bread may be frozen.) Serve warm.

Note: If desired, frozen bread dough can be used. Thaw just until dough can be rolled out. Don't let it get puffy. One frozen loaf will make 2 loaves of pepperoni - cheese bread.