Step 1

In a stand mixer fitted with a dough hook (or in a large mixing bowl) add 1 ½ cups flour, sugar, yeast and salt. Set aside.

Step 2

In the microwave or on the stove heat the milk, water and butter to 120°-130° F (this isn’t that hot, I use a digital thermometer*)

Step 3

Pour the wet ingredients into the flour mixture. Stir a few strokes. Then add in the eggs.

Step 4

Mix on low speed adding in 1 cup of flour at a time until it starts to clear the sides of the bowl. Knead the dough until it is smooth and elastic (just a minute or two).

Step 5

Place dough in a greased bowl and let raise for 1 hour OR place in greased Instant Pot liner and set Instant Pot to yogurt function LESS (use adjust button to get it to less, it should say 24 hours) and let it raise for 25-30 minutes. Dough will double in size.

Step 6

Punch the dough down. Heat oven to 375° F.

Step 7

Line a baking sheet with parchment paper. Press the dough into a 12 x 16 inch rectangle on the parchment paper.

Step 8

Sprinkle half of the cheeses lengthwise down center third of rectangle. Spread the spaghetti leftovers over the top of the cheese. Top with the pepperoni. Top with the rest of the cheese.

Step 9

On each long side, cut 1 ½ inch-wide strips about 2 ½ inches into center (I used a pizza cutter for this step).

Step 10

Starting at one end, fold alternating strips at an angle across filling.

Step 11

When finished brush the top of the loaf with olive oil. Sprinkle lightly with garlic salt.

Step 12

Bake for 45 minutes to 60 minutes until golden brown.

Step 13

After removing from the oven let it sit and rest for 10 minutes. Slice and enjoy with warmed marinara sauce for dipping.