1. In a small bowl, heat the water to 110-115F (test with a thermometer to be sure), and stir in the yeast and sugar. Set aside for 5-10 minutes, until the yeast looks frothy.*
2. In a separate bowl, combine the bread flour and salt.

If mixing by hand:

1. Pour the yeast mixture and olive oil into the flour mixture and stir together until it forms a shaggy dough.
2. Turn the dough out onto a floured work surface and knead it for about 10 minutes, or until it is smooth and elastic.

If using a Stand Mixer:

1. In a stand mixer fitted with the dough hook, add the water, yeast and sugar mixture and mix on low. Slowly add the flour until it forms a shaggy dough and pour in the oil. Turn the mixer to medium-high and let it knead the dough for about 10 minutes, until smooth and elastic.

1. Let the dough rise in a greased bowl, covered with oil-brushed cling wrap and a kitchen towel, for about 2 hours until doubled in size.
2. Turn the dough out onto a floured work surface and roll into a rectangle about 12″ x 14″. Top with the shredded cheese and pepperoni. Roll the dough up, like a jelly roll cake or cinnamon rolls. Cut the dough in the middle (giving you two roughly 7″ rolls), then insert a pair of kitchen shears in the center and cut through the top two layers, exposing the cheese and pepperoni inside.
3. Place both rolls side by side and twist together like a braid then place in a greased and parchment lined loaf pan. Cover with oil-brushed cling wrap and a kitchen towel and let rise again, another hour.
4. Preheat the oven to 375°F and bake 25-30 minutes until golden brown. Let cool 10 minutes before turning out onto a wire rack and cooling completely, at least 30 minutes. Slice and enjoy!